• To supervise and co-ordinate activities of DOTL catering contractor, ensure compliance with catering contract and high level of service, provide camp residents with high and comfortable living conditions • Supervising all areas of catering contractor’s activities within the contract; • Financial control of catering contractor’s costs in order to minimize DOTL expenses; • Room allocation and key control; • Ensuring that living quarters and other camp facilities meet hygienic standards; • Co-ordination of camp maintenance; • Control over quality and quantity of food deliveries offshore and onshore; • Taking immediate action to improve and maintain at higher level living conditions in camp; • Responsible to make sure the Camp kitchen area and accommodation areas are kept clean and tidy at all times. • Checking vendor invoices. • Timely submission of POB list to catering contractors

• Gaining a clear understanding of customers' businesses and requirements • Attending to customers’ requirements and presenting appropriately products to make a sale. • Maintaining and developing relationships with existing customers through sales calls in person, via telephone calls and emails. • Cold calling to arrange meetings with potential customers to prospect for new business. • Responding to incoming email and telephone enquiries. • Acting as a contact between a company and its existing and potential markets. • Negotiating the terms of an agreement and closing sales. • Gathering market and customer information. • Representing their company at trade exhibitions, events and demonstrations. • Negotiating on prices, costs, delivery and specifications with buyers and managers. • Advising on forthcoming product developments and discussing special promotions. • Creating detailed proposal documents, often as part of a formal bidding process which is largely dictated by the prospective customer. • Liaising with suppliers to check the progress of existing orders. • Reviewing own sales performance, aiming to meet or exceed targets. • Making accurate, rapid cost calculations and providing customers with quotations. • Feeding future buying trends back to employers. • Attending team meeting and sharing best practice with colleagues.

• Taking responsibility for the business performance of the restaurant. • Analyzing and planning restaurant sales levels and profitability. • Organizing marketing activities, such as promotional events and discount schemes. • Preparing reports at the end of the shift/week, including staff control, food control and sales. • Creating and executing plans for department sales, profit and staff development through planning and coordinating menus. • Coordinating the entire operation of the restaurant during scheduled shifts. • Managing staff and providing them with feedback. • Responding to customer complaints. • Meeting and greeting customers and organizing table reservations. • Advising customers on menu and beverage choice. • Recruiting, training and motivating staff. • Organizing and supervising the shifts of kitchen, waiting and cleaning staff. • Maintaining high standards of quality control, hygiene, and health and safety. • Checking stock levels and ordering supplies.

• Coordinating the entire operation of the restaurant during scheduled shifts • Organizing marketing activities, such as promotional events and discount schemes • Recruit, manage, train and develop the Restaurant team • Communicating with colleagues and management regarding guest issues • Managing staff and providing them with feedback. • Manage guest queries in a timely and efficient manner • Meeting and greeting customers and organizing table reservations • Analyzing and planning restaurant sales levels and profitability • Drive sales to maximize budgeted revenue • Accountable for monthly stock takes • Set departmental targets and objectives, work schedules, budgets, and policies and procedures

Master of Geology, Oil and Gas Geology

Bachelor of Management, General Management