Facilities Manager

Resume posted by ricardobvasconcelos in Facilities Services.

Desired position type: Any

[email protected]
Tel:
Mobile:
+351915956192

Summary

My roots are from the hospitality industry. I wanted to be a chef since I was 12. I love to serve others, interaction and make sure that my guests are comfortable and having a good time. The hospitality industry has allowed me to travel the world and work in Europe, Asia, Central Asia, Middle East and Africa. I am very passionate in leading people and a bit obsessed with organization.
I have gathered experience from small start-up companies to large multinational corporations and have worked in both service and client based roles. I have proven skill set in leading multi-disciplined and multi-cultural teams and have been able to gather a vast knowledge of site-based processes and procedures relating to project services like facilities management, security management, procurement and logistics, contract management, financial management, human resources management.
I consider myself being proficient within a high demand in a fast track multi project/services environment.
I bring a high value to your team!

Education

Escola do Turismo de Portugal // Faro                                                                                  Graduation: June 1995

Diploma of Culinary Arts

Experience

Catering & Camp Services Manager, Remote Site Solutions (Mozambique)                      Oct 2019 – Mar 2020

Recruited to manage the catering, accommodation, maintenance services and all the admin such as invoicing, HR, weekly orders, cost, and quality control of the SASOL Temane T3 camp project. The project was stopped due to Covid-19 travel restrictions. (Service-side role – 28/14 rotation).

Onshore Facilities Manager, Wood (Bata, Equatorial Guinea)                                                        Nov 2014 – Jan 2018

Promoted to integrate security, maintenance, office services and catering & accommodation responsibilities as a member of HESS Equatorial Guinea’s leadership team for the onshore installations (Client-side role – 49/21 rotation).

  • Developed SAP based maintenance routines strategy with critical spare parts and stock level controls.
  • Managed the Security (access control, CCTV, remote monitoring) of the onshore sites.
  • Lead facility transition project design and execution to new location with reduced operational cost structure.
  • Managed the Hygiene Audit Program for HESS Offshore Assets.
  • Verified and approved invoices ($50k approval authority).
  • Ensured that all relevant financials by buildings and projects were aligned with budgets, compliance and timelines.
  • Prepared yearly budget ($10 million).

Facilities Team Lead, Wood (Bata, Equatorial Guinea)                                                           Aug 2012 – Oct 2014

Recruited to manage the catering, accommodation, office services and grounds keeping of Hess Bome Camp, covering 156 acres. This world class facility was built by HESS to support the Ceiba field and Okume complex. It had an office that housed around 100 employees, a 24-hour manned ISOS clinic, 18 villas, gym, cinema, squash, pool, tennis, a driving range and a golf cart for each one of the 50 POB. (Client-side role – 28/28 rotation).

  • Developed cost management program to reduce costs – Effective 15% savings.
  • Managed service providers contracts, performance, and attendance on site against the set SLAs.
  • Placed international food orders with US vendors for the camp catering division ($1 million yearly).
  • Developed an effective pest-control program to minimize impact of malaria and threat of snakes in camp.
  • Ensured internal customer satisfaction through feedback and corrective action mechanisms.
  • Conducted weekly site walks & inspections jointly with HSE and service providers.
  • Initiated HACCP process including training of personnel, vendor management, and catering facility improvements.
  • Assisted line manager in preparing yearly budget ($3.5 million).

Executive Chef, Support Services Co. (Jeddah, Saudi Arabia)                                                     Mar 2009 – Jun 2012

Hired to develop and optimize the Food Services Department of King Faisal Specialist Hospital & Research Center (a Joint Commission accredited hospital). This was a large volume operation which included a 2000 square meter kitchen preparing 4000 meals a day (Service-side role – Resident).

  • Facilitated HACCP implementation team leadership and program accreditation by TÜV SUD Middle East.
  • Redesigned menu delivery system to increase patient satisfaction and tray line efficiency.
  • Increased the revenues by 50% through daily operational management of the staff cafeterias.
  • Co-developed new recipe cards with the Dietitian department.
  • Worked closely with Financial department on the re-bid of the project.
  • Developed new room service menu
  • Worked extensively on private functions for the Saudi Royal Family.
  • Initiated and developed cooking workshops for the pediatric oncology in-patients.
  • Food Services Team Lead during the preparation for JCIA visit.
  • Mobilization Team Lead for the Sultan Bin Abdulaziz Humanitarian City (Riyadh) new contract.

Senior Chef de Cuisine, ESSQUE Palm Jumeirah Hotel (Dubai, UAE)                                        Jun 2008 – Dec 2008

Sourced to be part of the pre-opening team to conceptualize and develop the All-Day Dinning of this 5* property that featured nine live cuisines. Unfortunately, the opening of the hotel was cancelled due to the economic depression.

  • Built culinary outlet team by working closely with HR recruiting locally and internationally.
  • Co-created a training program for the junior culinary team to improve the quality and efficiency of the operation.
  • Developed menus for each live cuisine based on seasons, themes, and commemorative days.
  • Created Private Functions for the company executives.
  • Worked closely with the F&B department on creating new amenities and developing special functions.

 

Executive Sous-Chef, Restaurant Suigeneris (Faro, Portugal)                                                                    Jan 2007 – May 2008

  • Member of the Pre-opening team.
  • Menu development and costing.

 

Owner / Head Chef, Restaurant Nine Iron (Quinta do Lago, Portugal)                                  Apr 2004 – Nov 2006

Managed and owned a restaurant in the most exclusive tourist/golf resort of Portugal, in Quinta do Lago, Algarve.

  • The restaurant had 100 seats

 

Camp Boss / Catering Manager, Catermar (Baku, Azerbaijan)                                     Aug 2000 – Dec 2003

  • 3D seismic vessel with 50 POB (M/V Gilavar)
  • 120 bed camp plus 1200 meals daily operation (SPS Yard)
  • 600 bed camp plus 3000 meals daily operation (BP Sangachal Terminal)

 

Sous Chef, Restaurant La Villa (Estoril, Portugal)                                                                 Jan 2000 – Jul 2000

I have joined this restaurant to work with a famous Portuguese Chef that had been awarded the “Portuguese Chef of the Year” in 1999

  • The restaurant had 100 seats

 

Head Chef, Restaurant Sétimo (Lisboa, Portugal)                                                                 Oct 1997 – Oct 1999

This cosmopolitan restaurant was in Club VII, an exclusive health club in the heart of Lisbon.

  • Member of the Pre-opening team
  • Menu development and costing.
  • The restaurant had 100 seats.

 

Pastry Chef, Restaurant Pequeno Mundo (Almancil, Portugal)                                              Jan 1997 – Sep 1997

This famous luxury restaurant was owned by the owner of Phillips.

  • The restaurant had 75 seats.

 

Professional Experience as a Trainer

 

Gabinae (Quarteira, Portugal)                                                                                                 Sep 2005 – May 2006

This training was for long term un-employed in order to give them new qualifications.

  • Training modules: (1) 50 hours regarding basic cooking skills, (2) 100 hours regarding food preparations with Meat, fish and shellfish.
  • Trainees: 13 students, ages ranging from 19 to 50.

 

Trainings Attended:

 

Restaurant Le Pudding (Grenoble, France)                                                                                Nov 1999 to Dec 1999

Restaurant school, mentioned in the Michelin Guide

  • Restaurant seats: 75 guests
  • Kitchen team: 1 Chef de Cuisine and 5 students
  • Refreshment for 6 weeks in the pastry/bakery of the restaurant.

 

Restaurant Le Pudding (Grenoble, France)                                                                                Oct 1996 to Nov 1996

  • Refreshment for 8 weeks – In the Poissonier (Fish) section.
  • Assistant of the Chef de Cuisine’s/Owner in the daily purchases.

 

Institute for Tourism Studies of Macau (China)                                                                     Jan 1996 – Jul 1996

  • Training in Bakery/Pastry Institute for 6 months.
  • Attended the Chinese cuisine course, Macanese cuisine course, Dim-Sum course and the Chinese barbecue course.

 

Restaurant Le Pudding (Grenoble, France)                                                                                Jun 1995 – Sep 1995

  • Training for 3 months – (1) Poissonier for 2 months and (2) baker/pastry for 1 month.
  • Assistant of the chief cook in the daily purchases and helped plan the summer menu

 

Hotel Vila Vita Park (Armação de Pera, Portugal)                                                                 Jun 1994 – Sep 1994

  • Trainee in this 5* luxury resort complex for 3 months.
  • Buffets preparations and in the resort grill.

 

Hotel Quinta do Lago (Quinta do Lago, Portugal)                                                                 Jun 1993 – Sep 1993

Trainee in this 5* luxury resort complex for 3 months.

Spoken Languages

    English, French, Portuguese, Spanish