ASIAPOWER OFFICE TIMING: 10.00 AM TO 5.00 PM (MON TO SAT)
Qualification & Experience
-Degree with minimum 5 to 10 years experience in relevant field.
-Offshore Experience preferred.
Objective:
To enable the Company to ensure that it is giving products and services of high quality and able to assist the company in its end-result in terms of profitability.
Key Duties & Responsibilities
-To conduct all activities in a safe manner in accordance with the Company and Client’s Safety Standard, Policies & Procedures, ensure the welfare of personnel and protection of assets and environment at all the times.
-Working as Camp Boss & Project Manager Catering & Camp.
-Daily inspect and raise safety, hygiene, quality-control, quantity-control, food-cost, internal cleaning of store, kitchen, mess, accommodation, laundry, recreation, camps, hygiene, etc.
-Prepare daily goods of food cost, cleaning, disposable, cost and report.
-Co-ordinate with department supervisors and chefs and give the necessary suggestion.
-Make sure stock in, stock out in stock card when goods are in and out from the store. (maintain the stock card)
-Monitor all the activities
-Monitor and supervise the reinstatement
-Review of safety quality control, food cost control-cleaning cost
-Make sure that the expiry date, weigh& count of goods when the supply arriving to the camp.
-Make sure that FIRST IN & FIRST †“OUT the stock rotation.
-Control the wastage. (discus with chef about man-days, preparation, potions, quality, cost, potion, etc.)
-When there is fire alarm rush to the muster station (assembly point) take the headcnt
-When the P.O. B in & out. from the camp, platform, vessel, update the P.O.B list.
-Provide the accommodation for the P.O.B.
-Standard operating procedures aim, scope, procedures, responsibility, identification, and irascibility, handling, storage of food items conditions, corrective, actions, monitor.
-Work instructions, cutting, washing, defrosting, meat-thawing, cold food, daily temperature recording, hot-food. Daily temperature measurement, corrective actions, serving, food sampling collection food sample retention and disposal, cooking meat, cooking stew & gravies, general instructions.
-Weekly toolbox meeting.
-Food poisoning drill.
-Follow the H.A.C.C.P. Plan