Experience

AHM MARINE L.L.C.

• United Arab Emirates
• Maritime Transportation
• 1 - 100 Employee

• Camp Boss / Facilities Manager

  • Jun 2023 - Aug 2023

  Qatar We worked on Millennium 3 Construction Vessel , through AHM Marine LLC. We left from this company within 90 days period , due to personal issue , meanwhile we was head of the whole catering , housekeeping and laundry services , while onboard .



Shearwater GeoServices

• Norway
• Oil and Gas
• 700 & Above Employee

• CTO Chief Catering Officer / Camp Boss Offshore

  • Mar 2022 - Jul 2022

  India we have been worked as a camp boss / CTO on the SW Thuridur vessel which was belong to Shearwater Geo Services , we been hired through BHN Offshore for the India west coast project.



Mea Catering

• Ghana
• Food and Beverage Services
• 1 - 100 Employee

• Chief Cook

  • Jun 2021 - Sep 2021

  Ivory Cost we have worked As a Chief Cook with Mea Catering on Velaris DS 12 RIG on short term Base Contract.



Shearwater GeoServices

• Norway
• Oil and Gas
• 700 & Above Employee

• CTO Chief Catering Officer / Camp Boss

  • Jan 2021 - Mar 2021

  India we have been worked as a camp boss / CTO on the SW Vespucci vessel which was belong to Shearwater Geo Services , we been hired through BHN Offshore for the India west coast project.



CATALYST Service Solutions (formerly known as CSS - Comprehensive Support Services)

• India
• Hospitality
• 100 - 200 Employee

• CAMP BOSS OFFSHORE

  • Nov 2019 - Sep 2020

  Mumbai, Maharashtra, India While working with CSS I have been worked with 3 Pipe lay Barge , 1) S2000 - Pipelay Barge , Location - Jam Nagar Gujarat - India 2) S1200 - Pipe Lay Barge , Location - Johor Malaysia 3) Leighton Eclipse - Pipe Lay Barge - Location - Dqum Oman .



Conntrak Catering Services

• United Arab Emirates
• Outsourcing and Offshoring Consulting
• 1 - 100 Employee

• Camp Boss Offshore

  • May 2018 - Jan 2019

  Doha , Qatar Working as a Camp Boss Offshore on the Emerald Driller (Vantage) Jack up Rig Platform on the Rotation 28/28



Sapura Acergy Sdn.Bhd

• Oil and Gas
• 100 - 200 Employee

• Catering Superitendent /Facilities Manager / Camp Manager

  • Dec 2015 - Sep 2016

  Malaysia The summary of my skills include:  Good understanding of Food Preparation & Menu preparation  Knowledge in Food Safety & Hygiene  Budgetary management & Administration skills  Excellent Customer service  Leadership & Training skills  HACCP.



Genesis Group Nigeria Ltd

• Camp Boss Offshore

  • Mar 2015 - Oct 2015

  Port Harcourt , Nigeria worked on Drill ship Offshore Platform of Addax 10 as a camp Manager. KEY RESULT AREAS :  Menu Planning  Budgetary Management  Food Safety & Hygiene  Administration skills  Customer Service Relations  Leadership & Training Staff  Health & safety regulations  Ensuring adequate security for food and materials.  Expert in preparing Continental & Italian menu & possess Asian kitchen knowledge. Creative & Interpersonal… Show more worked on Drill ship Offshore Platform of Addax 10 as a camp Manager. KEY RESULT AREAS :  Menu Planning  Budgetary Management  Food Safety & Hygiene  Administration skills  Customer Service Relations  Leadership & Training Staff  Health & safety regulations  Ensuring adequate security for food and materials.  Expert in preparing Continental & Italian menu & possess Asian kitchen knowledge. Creative & Interpersonal Skills  HACCP Show less



Leonor Carrinho Catering

• Transportation, Logistics, Supply Chain and Storage
• 100 - 200 Employee

• Camp Boss / Chef Manager

  • Apr 2014 - Jan 2015

  Equatorial Gunia - Malabo (West Africa) working on the offshore FPSO as a chef manager in Malabo (West Afirca).. KEY RESULT AREAS  Menu preparation  Budgetary control; Hygiene control  Controlling inventory and re evaluated supplies at the end of each month  Preparing monthly financial reports.  Providing Job Safety Analysis (JSA) to staff.  Ensuring adequate security for food and materials.  Monitoring and training the staff in planning and preparing of various menus.  Supervising the quality… Show more working on the offshore FPSO as a chef manager in Malabo (West Afirca).. KEY RESULT AREAS  Menu preparation  Budgetary control; Hygiene control  Controlling inventory and re evaluated supplies at the end of each month  Preparing monthly financial reports.  Providing Job Safety Analysis (JSA) to staff.  Ensuring adequate security for food and materials.  Monitoring and training the staff in planning and preparing of various menus.  Supervising the quality food being served to maintain excellent service.  Expert in preparing Continental & Italian menu & possess Asian kitchen knowledge.  Administered Hazard Analysis and Critical Control Points (HACCP) principles. Show less



Allterrain Services Group

• Ghana
• Facilities Services
• 200 - 300 Employee

• Facilities Manager / Project Manager

  • Jan 2013 - Aug 2013

  Mtwara , Tanzania worked with ATS Tanzania Ltd. as a facilities Manager / project Manager .(Client - British Gas). while working with ATS Tanzania Ltd I was handling Full of catering Dept. with housekeeping,laundry & maintenance dept. for the BG Client.



Leonor Carrinho Catering

• Transportation, Logistics, Supply Chain and Storage
• 100 - 200 Employee

• CATERING MANAGER

  • Aug 2012 - Dec 2012

  ANGOLA (LOBITO) WEST AFRICA. I was working with Leonor Carrinho catering company as Catering Manager (Onshore). We was providing here Catering for the Army & navy camps in Lobito (ANGOLA) West Africa Location for 3000 people on daily bases,



FTF Catering Company (Solmed Alliance Group)

• Chef Offshore

  • Oct 2011 - Mar 2012

  Cuba i was a chef cook on the offshore on scarabeo - 9 (saipem oil company) 1) i was prepareing my own menu planning 2) preapare food 3) display food on the buffee 4) controlled a temp of hot & cold section (both) 5) keep inform to camp boss every time about the shortage of materila in store room. 6) attend the complaint from client & try to solve as quickly as possiable. 7) to give a proper handover to next duty shift.



INtership Pte .Ltd (Singapore )

• Camp Boss Offshore

  • Feb 2011 - Aug 2011

  Batam Indonesia  Supervised staff in planning various menus.  Resolved the grievances and complaints of staff and guests.  Ensured prompt, efficient and quality service to staff and guests.  Inspected all areas of operations on a regular basis to ensure compliance with company and client's standards and procedures.  Kept and maintained an approved record of clients and company supplied equipments.  Updated equipment list through periodic inventory checks.  Requested in writing… Show more  Supervised staff in planning various menus.  Resolved the grievances and complaints of staff and guests.  Ensured prompt, efficient and quality service to staff and guests.  Inspected all areas of operations on a regular basis to ensure compliance with company and client's standards and procedures.  Kept and maintained an approved record of clients and company supplied equipments.  Updated equipment list through periodic inventory checks.  Requested in writing repair or replacement of equipments as and when required, and kept a record of the same.  Reviewed on a daily and weekly basis, the requisitions with Head Chef to control excess or shortages of stocks.  Controlled food, non-food and payroll costs and operated within budgeted targets. Show less



Express Support Services - Angola

• Angola
• Facilities Services
• 1 - 100 Employee

• camp boss offshore & chef manager onshore

  • Apr 2007 - Oct 2010

  Angola (East Africa) strongly experienced with Continental & Italian kitchen / expertise in kitchen safety / planning of menu / controlling staff and Manage a Food costs Control and budget / Maintain Stock Book / every end of month inventory / save money / increase sales / control the food quality / increase productivity. / Ordering and maintain appropriate levels of stock



Ritz Catering Company

• Chef Manager

  • Jan 2006 - Jan 2007

  Angola ( Luanda) i was working as a chef manager onshore in the unit of coca cola company (LUANDA) , I was handling a kitchen for the 350 - 400 people per day including breakfast, lunch & dinner.