| |
|
| Year of birth |  | 1972 |
Current Location/Address |
| City or Town | | warszawa |
| Country | | QATAR |
Permanent/Home Location/Address |
| Country | | QATAR |
Languages |
| Primary Language | | Fluency |
| English | | Read, write and speak fluently |
Nationalities |
| Nationality By Birth | | SOUTH AFRICA |
| | |
Experience Classification |
| Job Function | | Years Experience |
| Catering | | 14 |
| Industry | | Years Experience |
| Military & Defense | | 2 |
| Government | | 2 |
| Oil and Gas | | 1 |
Qualifications |
| Highest Qualifications | | HND/Diploma |
| Qualification | Subject | Establishment/Country | Year |
| HND/Diploma | Catering & Gourmet Cooking | Intec College | 1997 |
Other Qualifications, Memberships, Certification
2007- Permit to Work Signatorie Certificate
2007 - HACCP IMPLIMENTATION AND MANAGEMENT CERTIFICATE
2007 - FOOD SAFETY CERTIFICATE
2006- CERTIFICATE: Train the Trainer
2006- CERTIFICATE: Basic 1st Aid Training
1997- DIPLOMA: Catering and Gourmet Cooking
1995- DIPLOMA: Commis Chef
1999- CERTIFICATE: RADIATION WORKER
1999 -CERTIFICATE: BASIC RIGGING and
1999 -PENDANT CRANE OPERATING
1999- CERTIFICATE:SCBA UNIT
1999- CERTIFICATE:10-TON FORK-LIFT EVALUATION
1991- COMMENDATION CERTIFICATE-SADF
|
Computer Skills and Software Used |
| Microsoft Office- Word, Excel, PPS- Level- Good |
Work Locations |
| Are you willing to move or relocate? | |
Yes - I will travel domestically
Yes - I will travel internationally | |
Availability |
| Earliest Start Date | | Given 6 weeks notice |
Ideal Next Job |
| Open to Offers on married status or rotational work |
Required Salary & Conditions |
| Salary will be commesurate with vacancy and location to be discussed in detail pending further inquiry |
Employment History |
| Total Years of Work Experience: | | 17 |
| Commenced Full Time Work: | | 1992 |
| Name | | Doha Asian Games Organising Committee |
| Job Title: | | Head Of Catering-Games Workforce |
Summary |
| Extensive Hands-on Project Management, Contract Management Remote Site Management and Catering Management experience has been gained in various environments over a 14-year period. |
Work Experience |
WARREN KYLE
Personal details:
South African, Married, Male, 35 years of age
Living and working in Doha, Qatar
SUMMARY OF EXPERIENCE
Extensive Hands-on Project Management, Contract Management Remote Site Management and Catering Management experience has been gained in various environments over a 14-year period.
Specific skills to international standards are offered in:
•Management of large-scale catering contracts, contractors and personnel
•Financial and Budgetary control
•Ongoing demonstration of business leadership and entrepreneurship
•Liaison, communication, and negotiation at top corporate and governmental levels
•Efficient capital, human and material resource handling
•Pro-active identification of problem areas
•Ensuring the profitable and on-time completion of contracts
•Entrepreneurship, including the identification, research and exploitation of new business opportunities
•Providing vision, entrepreneurship, market positioning and strategic direction
QUALIFICATIONS
2007- HACCP IMPLIMENTATION AND MANAGEMENT CERTIFICATE
2007-FOOD SAFETY CERTIFICATE
2006-CERTIFICATE: Train the Trainer
2006-CERTIFICATE: Basic 1st Aid Training
1997-DIPLOMA: Catering and Gourmet Cooking
1995-DIPLOMA: Commis Chef
1999-CERTIFICATE: RADIATION WORKER
1999-CERTIFICATE: BASIC RIGGING and
1999-PENDANT CRANE OPERATING
1999-CERTIFICATE:SCBA UNIT
1999-CERTIFICATE:10-TON FORK-LIFT EVALUATION
1991-COMMENDATION CERTIFICATE-SADF
1990-MATRIC – GREY COLLEGE HIGH SCHOOL
PROFESSIONAL EXPERIENCE
MAY 07- MAJOR GAS COMPANY-DOHA- QATAR
PRESENT - CATERING OFFICER
•Coordinate and administer all catering activities and services for Ras Laffan industrial City, Al Khor Housing Complex and Company Towers Doha.
•Coordinate with catering contractors and service providers to define scope of work and ensure the highest standards of food safety and hygiene.
•Monitor the performance of the catering contractors and their assigned staff to ensure full compliance with company policies and procedures and QHSE standards. Monitor catering service and hygiene standards including food production, presentation and cleanliness, food service and customer service.
•Ensures regular inspection of kitchen and canteen areas to control hygienic standards of food handling and preparation processes.
•Ensure healthy, balanced and diverse menus and menu cycles are set to suit various nationalities, cultures and religions. Monitors the contractors’ adherence to agreed menus and menu cycles.
•Coordinates regular pest control of premises and maintains high hygienic standards of kitchens, canteens and food storage facilities.
•Administers and oversees all catering contracts, including supplies.
•Coordinates other catering services such as meals and refreshments for meetings, training sessions, staff gatherings and other special occasions as required.
•Ensures cost effective management of service contracts. Selects and recommends best quality service providers. Oversees the work carried out by contractors and monitors their performance. Follows up and renews service contracts as required.
•Ensures the highest levels of quality standards. Coordinates with QHSE and contractors to promote food safety and hygiene standards and provide relevant training for assigned catering staff.
•Complies with all company Health, Safety & Environmental policies and procedures.
•Conduct all work activities in a safe and environmentally responsible manner by not taking on any task(s) that are perceived as unsafe
•Participate in HSE meetings and company QHSE promotional programs.
•Reports all accidents, incidents or near misses to supervisor/manager or to the QHSE Department if supervisor/manager is not available.
•Performs other similar or related duties as required.
AUG 2005- DOHA ASIA GAMES ORGANISING COMMITTEE ( DAGOC)
28 FEB 07 HEAD OF CATERING-GAMES WORKFORCE
•The Doha Asian Games will be the second largest sporting event in the world aside from the Olympic Games
•A total amount of 48484 Paid Staff, Volunteers and Contractors are required to be fed at various competition and Non Competition Venues
•Core functions are but not limited to,
•Plan, coordinate and direct the catering operation for the whole workforce, volunteer and contractor group
•Demonstrate computer skills, processes to administer and manage food service computer systems including but not limited to production, purchasing, forecasting, menus, labour scheduling and management of Workforce, financial reports and meal plan control
•Applying mathematical and accounting skills to interpret financial data, making recommendations and proposals for retail prices, as well as unit and departmental budgets
•Responsible for developing and evaluating catering tenders
•Contract management of appointed Master Caterers
•Responsible for modelling and developing non competition venue operating plans for all catering outlets
•Overseeing the implementation of the Catering HACCP program
•Establishment of Policies and Procedures relating to the management of the games workforce
•Responsible for establishing the Catering Volunteer Program
•Development of a Workforce duty roster
•Responsible for developing and implementing Training for Catering Volunteers
•Ensuring health and safety regulations are strictly observed
•Responsible for coordinating all Catering Workforce and Contractors accreditation required for Venue access
NOV 2003- EUREST CATERING SERVICES
JULY 2005 SITE/CATERING MANAGER/IRAQ
•My job title is all encompassing being responsible for managing a Remote Site Catering Project catering for the United States Military.
•4000 clients received life support at the Site daily.
•Providing action plans for budgetary control, weekly/monthly operational documentation
•Continuous site improvements, anticipating the dynamics of change, establishing and implementing procedures
•On-going staff training and ensuring that all projects comply with HSEQ Department stipulations so as to provide a safe working environment
•Core functions include having the critical components to deliver a well managed project readily available.
•Best practise strategies for successful project management, clearly transforming needs into tangible , achievable objectives
•All HR functions and well being in all aspects of a multi-cultural 136 staff member compliment. This to include Expat Management, Chefs, Dining Staff, Kitchen Hands, Housekeeping and Maintenance.
•In addition to these functions, I am responsible for the installation and maintenance of hard structure buildings and facilities management with the assistance of an Expat Maintenance Manager and his team.
MAR 2001- FELIX UNITE GROUP, PRODUCTION SUPPORT, CATERING DIVISION Cape Town
OCT 2003 CATERING MANAGER
•Felix Unite Group is one of Southern Africa’s premier tourism specialists. The Group incorporates, Felix Unite Tours, River Adventures, Nation-wide Vehicle Hire, Tented Camps, Chameleon Indabas (conference and event management), Production Support Services and Felix Unit Catering.
•The Group as whole supplies services to international and local Diplomats, the Film Industry and corporate bodies.
• I joined the Group in March 2001 and having been on various short-term contracts doing international feature films, commercial shoots and various corporate ventures.
•The bulk of my work load entailed doing logistical studies, creating infrastructures and maintaining them for the duration of the projects. The majority of my projects took place in remote, inhospitable areas with little or no infrastructure.
NOV 2000- RESTAURANT 101,SIMONSVLEI WINERY,Paarl,Cape Province
FEB 2001 SOUS-CHEF
•The restaurant is situated adjacent to Simonsvlei Winery in Paarl, Cape Province.
•It has a seating capacity of 140 guests and a courtyard with additional seating for 40 guests.
•Owing to the nature of the location of restaurant 101 we cater for large groups of international and local clients.
•I joined 101 during a crucial time in the sense that new management took over in Oct 2000.Restuarant 101 operates an a-la-carte menu as well as catering for weddings and corporate bodies.
• During the November/December season 101 catered for 90-140 guests during lunch (a-la-carte) and catering for corporate year-end functions on most evenings.
JAN 2000- TOWN AND COUNTRY CUISINE, JOHANNESBERG
MAR 2000 SOUS-CHEF
•This catering company situated in Johannesburg has cornered a large percentage of the catering needs of various corporate, sport, private enterprises and governmental institutes.
• In conjunction to doing private functions, various long-term contracts were maintained.
•.Responsibilities included the preparation and presentation of meals, placing stock orders, maintaining stock control, menu planning and staff training
SEP 1999- SANDTON VILLAGE HOUSE, JOHANNESBERG
DEC1999 HEAD-CHEF
•Set on twelve acres of land with a river running through the borders, Sandton Village House offered guests a choice of 12 stately suites for overnight accommodation.
• The clientele was mainly upper echelon management and international guests.
• The restaurant could seat 98 pax and operated on the al-a-carte system. Owing to the fantastic setting of the Village House, it was a highly sought after venue for corporate and private functions. 260 Pax could be accommodated for functions.
•Responsibilities included the preparation and presentation of meals, placing stock orders, maintaining stock control, menu planning, event management and staff training.
SEP 1998- RIJKS RIDGE, TULBAGH,CAPE PROVINCE
JAN 1999 SOUS-CHEF
•The restaurant situated on Rijks Ridge Wine Estate, caters for the more discerning guest in a tranquil environment overlooking a lake and the vineyards.
•Extensive experience in Global cuisine, food styling and food photography were gained while working at Rijks Ridge.
•Responsibilities included the preparation and presentation of meals, placing stock orders, maintaining stock control, menu planning and staff training.
APR 1997- UNITAS RESTAURANT, Bloemfontein
JUL 1998 RESTAURANT OWNER
•The Restaurant was purchased by my brother and myself.
•The restaurant had a seating capacity of a 120 pax.
•My core functions were the preparation and presentation of all meals, staff training with respect to changing trends, implementing cost effective financial and purchasing controls.
•The restaurants turnover was increased by 360% in twelve months.
The restaurant was sold in July 1998.
WORK REFERENCES
•Details of contactable references and certified copies of diplomas, certificates will be furnished pending further interest.
SHORT LIST OF COMPLETED PROJECTS
•Asian Games 2006, Doha, Qatar(Head of Catering, Games Workforce)
•Remote Site Catering Project, South Tikrit, Iraq- United States Military( Site Catering Manger)
•ALI, Mozambique. Feature film, Columbia Pictures, Will Smith (catering manager, chef)
•Monsieur N(Napoleon), SA. Feature film, REEL EYES, Phillipe Torrenton (catering manager)
•Home Alone 4,SA.TVM Productions, Feature film. French Stewart, Michael Weinberg (catering manager)
•Nadec Desert Colours, Namibia. Moonlighting Productions. Commercial (executive chef)
•Casio ,SA. Camdia Films. Commercial (catering manager)
•Roger Waters, Pink Floyd, SA. Big Concerts. Live concert (catering manager)
|
Comments/ Hobbies/ Interests etc: |
Scuba Diving
Golf |
-- End of CV/Resume --
|