Gomboh Abdullah - Operations Manager - Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia

Mohd Safrie Gomboh Abdullah

Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia

Services

Operations Manager

Summary:

To manage all the company contract or project for onshore and offshore catering division.

Work History

CATERING DIVISION MANAGER

SHS SUPPLIES AND CONSULTANCY SDN BHD

From April 2013

Duties & Responsibilities:

Manage, lead and oversee all aspects of daily operations and all facets of projects execution including Maintaining quality standards, cost effectiveness and time management ensuring all operation smooth and within the budget.

Manage all staff on site for all traders and activities onshore and offshore. Develop the local content within the offshore activities by recruiting and training local human resources and improve customer satisfaction to at all time during the project period.

Conduct formal and informal assessments and evaluation of employee performance through the analysis and interpretation of objective and subjective evidence assess / Manage performance reports to management, analyze variances and recommend approprite corrective action to management, track progress and exercise judgment in determining matters of significance and scale appropriately.Responsible for facilitating technical interface between customers and company.

Participate in the logistics requirements of project. Accountable for adherence to company policies and procedures, contractual requirements and expectations.

Develop and maintain good relationships with all projects client review and interpret & specifications, recommend changes to the plans and specifications to meet actual vessel operation. Consults with all client as necessary, implement and manage to acceptable service practices, review all planning data, evaluate scheduling and apply knowledge of offshore principles as applicable to the project taken as standard set by client

DEPUTY GENERAL MANAGER

NSZ MARINE SERVICES SDN BHD

March 2013 - April 2013

• Responsible to bring Business for the company.
• Resposible to plan business strategic, marketing Plsn and Business development for the company.
• PNL
• Budgeting
• Reporting System
• Responsible for the total company asset and profit in the offshore supply division.
• Monitoring all department in offshore supply division including account department.

EXECUTIVE CHEF

THE REGENCY HOTEL KUALA LUMPUR

April 2011 - September 2011

• Responsible for the supervision and coordination of activities of the receiving, storing and issuing of all food, beverage and general store item.
• Cost is kept to the budgeted cost percentage.
• To verify the accuracy of each and every invoice received daily.
• To review the inventory control.
• Work closely with account payable, purchasing and Financial Controller and Accounts Department.
• The production of daily and cumulative food and beverage codes.
• To ensure healthy par stock level.
• Monitor the slow and non-moving stock.
• Month inventory on food and beverage.
• Daily officer check and entertainment report.
• To verify the store reorder list.
• Check invoices and store issuance form.
• Prepare monthly cost report and respective journal voucher.
• To ensure maintenance stock issuance.
• Conduct random yield test and butcher test.
• To supervise the daily store operation.
• Conduct random spot check on the accuracy.
• Month to month analysis of food and beverage inventory.
• Ensure no overstock.
• Ensure minimal wastages in the kitchen.
• Month end inventory stock.
• Monitor Food Cost

CATERING MANAGER

BAYAM ENTERPRISE SDN BHD

September 2011 - March 2013

• Responsible for the supervision and coordination of activities of the receiving, storing and issuing of all food, beverage and general store item.
• Cost is kept to the budgeted cost percentage.
• To verify the accuracy of each and every invoice received daily.
• To review the inventory control.
• work closely with account payable, purchasing dept and Financial Controller and Accounts Department.
• The production of daily and cumulative food and beverage codes.
• To ensure healthy par stock level.
• Monitor the slow and non-moving stock.
• Month inventory on food and beverage.
• Daily officer check and entertainment report.
• To verify the store reorder list.
• Check invoices and store issuance form.
• Prepare monthly cost report and respective journal voucher.
• To ensure maintenance stock issuance.
• Conduct random yield test and butcher test.
• To supervise the daily store operation.
• Conduct random spot check on the accuracy.
• Month to month analysis of food and beverage inventory.
• Ensure no overstock.
• Ensure minimal wastages in the kitchen.
• Month end inventory stock.
• Menu Planning
• Food Promotion According to the yearly calendar
• Monitor Food Cost
• Handling Of Catering Services On Board Barge Sarku 300 For Shell Project
• Handling Of Catering Services On Board Barge Sarku 2000 For Shell Project
• Handling Of Catering Services On Board Sarku Clementine For Shell Project
• Handling Of Catering Services On Board QP2000 For TL Offshore Project
• Handling Of Catering Services On Board Barge Enterprise 3 For TL Offshore Project
• Handling Of Catering Services On Board 1 MASS 300 For TL Offshore Project
• Handling Of Catering Services On Board Sea Horizon For TL Offshore Project
• Handling Of Catering Services On Board EWB 300 For Petropac Project
• Handling Of Catering Services On Board AWB For Carigali Hess
• Handling Of Catering Services On Board BOA Platform For Talisman Project
• Handling Of Catering Services On Board CKP Platf

GROUP EXECUTIVE CHEF

BAYAM ENTERPRISE SDN BHD

January 2010 - April 2011

• Responsible for the supervision and coordination of activities of the receiving, storing and issuing of all food, beverage and general store item.
• Cost is kept to the budgeted cost percentage.
• To verify the accuracy of each and every invoice received daily.
• To review the inventory control.
• Work closely with account payable, purchasing and Financial Controller and Accounts Department.
• The production of daily and cumulative food and beverage codes.
• To ensure healthy par stock level.
• Monitor the slow and nonmoving stock.
• Month inventory on food and beverage.
• Daily officer check and entertainment report.
• To verify the store reorder list.
• Check invoices and store issuance form.
• Prepare monthly cost report and respective journal voucher.
• To ensure maintenance stock issuance.
• Conduct random yield test and butcher test.
• To supervise the daily store operation.
• Conduct random spot check on the accuracy.
• Month to month analysis of food and beverage inventory.
• Ensure no overstock.
• Ensure minimal wastages in the kitchen.
• Month end inventory stock.
• Menu Planning
• Food Promotion According to the yearly calendar
• Monitor Food Cost
• Handling Of Catering Services On Board Barge Sarku 300 For Shell Project
• Handling Of Catering Services On Board Barge Sarku 2000 For Shell Project
• Handling Of Catering Services On Board Sarku Clementine For Shell Project
• Handling Of Catering Services On Board QP2000 For TL Offshore Project
• Handling Of Catering Services On Board Barge Enterprise 3 For TL Offshore Project
• Handling Of Catering Services On Board 1 MASS 300 For TL Offshore Project
• Handling Of Catering Services On Board Sea Horizon For TL Offshore Project
• Handling Of Catering Services On Board EWB 300 For Petropac Project
• Handling Of Catering Services On Board AWB For Carigali Hess
• Handling Of Catering Services On Board BOA Platform For Talisman Project
• Handling Of Catering Services On Board CKP Platform Fo

GROUP EXECUTIVE CHEF

SELECT HOSPITALITY SERVICES SDN BHD ( MEMBERS OF SELECT GROUP SINGAPORE )

January 2009 - December 2009

• Responsible for the supervision and coordination of activities of the receiving, storing and issuing of all food, beverage and general store item.
• Cost is kept to the budgeted cost percentage.
• To verify the accuracy of each and every invoice received daily.
• To review the inventory control.
• Work closely with account payable, purchasing dept and Financial Controller and Accounts Department.
• The production of daily and cumulative food and beverage codes.
• To ensure healthy par stock level.
• Monitor the slow and non-moving stock.
• Month inventory on food and beverage.
• Daily officer check and entertainment report.
• To verify the store reorder list.
• Check invoices and store issuance form.
• Prepare monthly cost report and respective journal voucher.
• To ensure maintenance stock issuance.
• Conduct random yield test and butcher test.
• To supervise the daily store operation.
• Conduct random spot check on the accuracy.
• Month to month analysis of food and beverage inventory.
• Ensure no overstock.
• Ensure minimal wastages in the kitchen.
• Month end inventory stock.
• Monitor Food Cost
• Handling Of Catering Services On Board Naga 1 For PETRONAS Project
• Handling Of Catering Services On Board Sarku Clementine For TL Offshore Project

CHEF MANAGER

SHRM SDN BHD ( MEMBERS OF COMPAS GROUP )

January 2005 - December 2008

Responsible For All Catering Outlet , Food Cost , Food Safety , Consumption , Opening Stock and Closing Stock , Ordering and Receiving , Menu Planning and to relocated the operation staff.

CHEF

SHRM SDN BHD ( MEMBERS OF COMPAS GROUP )

February 2004 - December 2005

Managing opening new outlet and guide each of the outlet with standard kitchen operating.

FOOD COURT CHEF

JUSCO STORE BHD ( MEMBERS OF AEON GROUP )

July 2002 - January 2004

Responsible For Food Court Kitchen Operation Sure as Food Cost , Menu Planning , Kitchen Organization , Opening Outlet , Ordering and all related to kitchen operation.

CHEF

RASA AROMA

August 2001 - June 2002

Responsible For Kitchen Operation sure as Food Cost , Standard Recipe , Ordering Menu Planning , Food Promotion and Kitchen Planning and opening New Outlet.

PRODUCTION MANAGER

SAVOCCO AROMA SDN BHD

May 2001 - July 2001

Responsible For Production Sure as Logistic , Purchasing , Standard Costing , Profit and Loss , Delivery to Outlet and Marketing.

RESTAURANT MANAGER

ALI RESTAURANT SDN BHD

November 2000 - May 2001

Responsible For The Outlet sure as Report , Profit and Loss , Staffing , Purchasing Costing , Function , Sale Target and Marketing.

EXECUTIVE CHEF

FLORIDA HOTEL

June 1999 - November 1999

Responsible For Kitchen Operation sure as Team Opening For New Outlet , Standard Recipe Costing , Menu Planning , Food Promotion , Sale Target , Food Safety , Ordering and Receiving , Store Planning , Outside Catering and Logistic Planning , Food Temperature and Food Quality Control.

FOOD AND BEVERAGE MANAGER

FLORIDA HOTEL

November 1999 - October 2000

Responsible For All Food and Beverage Outlet and Profit and Loss , Costing , Purchasing , Stock and Training Program.

EXECUTIVE CHEF

MINCOST SDN BHD ( MEXICAN RESTAURANT )

February 1999 - May 1999

Responsible For Kitchen Operation sure as Team Opening For New Outlet , Standard Recipe Costing , Menu Planning , Food Promotion , Sale Target , Food Safety , Ordering and Receiving , Store Planning , Outside Catering and Logistic Planning , Food Temperature and Food Quality Control.

ASST. F&B MANAGER

SHENCOURT RITZ HOTEL KUALA LUMPUR

July 1997 - January 1999

Responsible for all Food and Beverage Operation sure as Food outlet decoration , Food and Beverage Standard Costing , Sale Target and Marketing , Function , Staffing Planning , Profit and Loss , Sale Book , Function Booking and also responsible for Purchasing.

EXECUTIVE CHEF

SHENCOURT RITZ HOTEL KUALA LUMPUR

January 1995 - June 1997

To ensure the kitchen operation sure as Kitchen Organization Planning , Menu Planning , Standard Recipe ,Costing , Price Comparison for suppliers , Staff Recruitment , Food and Safety Training , Daily Consumption , Ordering and Receiving Planning , Outside Catering and Logistic Planning , Stock Card , Stock Control , Purchase and ordering planning and also responsible for staffing planning.

HEAD CHEF

OBOR KUASA SDN BHD

January 1994 - December 1994

To ensure the kitchen operation sure as Kitchen Organization Planning , Menu Planning , Standard Recipe , Costing , Price Comparison for suppliers , Staff Recruitment , Food and Safety Training , Daily Consumption , Ordering and Receiving Planning , Outside Catering and Logistic Planning , Stock Card , Stock Control , Purchase and ordering planning and also responsible for staffing planning.

GRILLER CHEF

TGI FRIDAY KUALA LUMPUR ( AMERICAN RESTAURANT )

January 1993 - December 1993

To Make Sure The Daily Kitchen Operation , Menu Planning , Food Promotion , Costing and Mis en place enough.

WESTERN CHEF

MALAYSIANA MATIC

September 1992 - December 1992

To ensure that the kitchen operation , Menu Planning , Costing , Purchasing , Monthly Food Promotion , Staffing , Function , Food Safety Program and Involved Daily Sales Progress.

COMMIS COOK

RESORT WORLD BHD

August 1991 - August 1992

Working in cold kitchen doing all types of cold dishes appetizer , starter , All Types of local and western cold sauce and dressing. To Make sure all mis en place complete according to the menu has been given.

Projects

PROVISION OF OFFSHORE CATERING AND MANAGEMENT FACILITIES

Mobilization at singapore on 13th Novemeber 2014 under EPOMS and LUNDIN Project.

OFFSHORE CATERING PROJECT

PROJECT
1. BARGE
2. WORK BOAT
3. PLATFORM
4. RIG

CLIENT
1. PETRONAS CARIGALI
2. CARIGALI HESS
3. TALISMAN ENERGY
4. SHELL
5. EXXON MOBILE
6. NEWFIELD
7. MURPHY
8. EPOMS

HOSPITAL - CANTEEN

1. Colgate Petaling Jaya - Canteen
2. Western Degital Petaling Jaya - Canteen
3. Philip Morris Seremban - Canteen
4. Sony Bangi Selangor – Canteen

FACTORY - CANTEEN

1. Colgate Petaling Jaya - Canteen
2. Western Degital Petaling Jaya - Canteen
3. Philip Morris Seremban - Canteen
4. Sony Bangi Selangor – Canteen

OFFICE - CANTEEN

1. Bangunan Shell Malaysia Kuala Lumpur - Canteen
2. Suruhanjaya Sekuariti Mont Kiara Kuala Lumpur - Cafeteria

INTERNATIONAL SCHOOL - CANTEEN

1. Cempaka International School Cheras
2. Australia International School Putrajaya
3. Alien Smith International School Sri Kembangan Selangor
4. Sri Garden International School Maluri Cheras
5. Mount Kiara International School Kuala Lumpur
6. Bristish International School Damansara, Selangor

Qualifications & Certifications

PROFESSIONAL CERTIFICATE IN HOTEL MANAGEMENT

ITTAR

KOTA KINABALU HIGHT SCHOOL

Skillpages has been acquired by Bark.com!

Bark.com is pioneering the way people find local services. Skillpages is the world’s premier directory of service providers.

Find out more


Supported Countries
Choose your country

×