Sundar Murugesan

• Responsible for operational activities in camp or rig under supervision, ensuring daily goods management of location.
• Fill and keep record of administrative forms in accordance with Company rules.
• Supervise and take part to the training of staff, according to the rules of HSE, Food Hygiene and Safety, HACCP, etc.
• Responsible for requests made to warehouse, stocking and stock checking in addition to cost control reporting according to the rules made by the Company, always ensuring a minimum stock quantity for each item.
• Responsible for effective cleaning of the kitchen and all its corresponding areas, the dining area and stores, in accordance with the food Hygiene and Safety rules.
• Supervise preparation of all meals and ensuring that menus are being adhered to.
• Ensure that all staff, local and expatriates, wear PPE, clean uniforms at all times and that the food handling staff wear disposable gloves and hats at all times, not only during service.
• Ensure that the laundry schedule is transported out accordingly, instructing the local staff on how to use the various cleaning products and regularly on a daily basis, draw to their attention the safety procedures during use.

Liaise with customers, suppliers and transport companies.

Coordinate and monitor receipt, order, assembly and dispatch of goods.

Use space and mechanical handling equipment efficiently, making sure quality, budgetary targets and environmental objectives are met.

Have clear understanding of company's policies and vision and how warehouse contributes to these.

Coordinate use of automated and computerized systems where necessary.

Respond to and deal with customer communication by email and telephone.

Keep stock control systems up to date and make sure inventories are accurate.

Plan future capacity requirements.

Organize the recruitment and training of staff, as well as monitoring staff performance and progress.

Produce regular reports and statistics on a daily, weekly and monthly basis.

Brief team leaders on daily.

Visit customers to monitor quality of services are receiving

maintain standards of health and safety, hygiene and security in the work environment, for example, ensuring that stock such as chemicals and food are stored safely.

Oversee planned maintenance of vehicles, machinery and equipment where appropriate.

Oversee maintenance and operation of warehouse management systems and automated storage and retrieval systems.

Ensuring that employees have proper safety training and are aware of hazards in their work environment

Performing inspections of work sites to ensure compliance with safety regulations

Informing workers of potential hazards and implementing measures to mitigate risks

Conducting investigations into accidents to identify causes and contributing factors

Writing reports detailing accident investigations and conclusions in order to inform future safety measures

Consulting with management to develop policies and procedures for safety programs

Preparing reports about safety conditions at workplace or industry sector

Monitoring compliance with safety regulations and providing training on safe work practices to employees

Recording injuries or illnesses that occur at work in order to identify potential hazards or patterns of unsafe behavior

Oversees operations within Catering Department. Coordinates all aspects of Catering Department (Production-Execution-Delivery).
Provide planning necessary for job including instructions to Cooks and Food Services Workers.
Maintain all equipment and cooking utensils at maximum efficiency.
Maintains professional team member image, including proper dress and appearance standards.
Upholds safety and security standards at all times, uses training to reinforce standards.
Responsible for record keeping including invoicing and reporting.
Verifies DFAC Food Services personnel duty roster on daily basis.
Prepare weekly menus for timely submission to Food Services Manager (Prime Contractor) for review and approval.
Maintain and record inventories and ordering information. Making sure that inventories meet customers' demand. Prepare items, make deliveries whenever necessary.

Verify and check compliances of camp on a day to day basis.

Camp Administration

Planning & Implementation Cost Control

Local Purchase for soft furniture etc. as per company norms

Rooms allotments as per company procedure

Accommodations for new arrivals

Checking rooms every day ( Any body absent or sick) keep record Any sick person arrange medication/transportation (If required)

Supervision for House keeping (Cleaning of toilets, corridors, surrounding etc.)

Supervision for food quality and kitchen management.

Keep record for water tanker (If buying from outside) otherwise meter reading on weekly basis.

Disposal of sewage water and maintain proper record if tanker hire-in. Supervision of Staff/Workers Canteen

Co-ordination with Admin. Dept. for new arrivals/departures

Co-ordination with Admin. Dept. for distribution of company letters etc.