Duties: Servicing of 90-120 persons on the living barges. Control of providing international food as per menus requirement and laundry- housekeeping service 24 hours a day. Managing of catering personnel’s, daily control and keeping high food-hygiene standards as per SanPin regulation and internal HACCP program. Prepare orders for foodstuffs and other light cleaning, laundry equipments. Monitoring and full stock control for weekly reporting, control of receiving and expiry dates of all received foodstuff , entering information in receiving log.

Work on a oilfield "Sarybulak" Ust-kamenogorsk Servicing of 180 persons in the camp, preparing and sending hot box meals for day and night shift. Control internal documentation, inventory, time sheets, food orders, plan of habitation of the living rooms. The organization and carrying out interview on employment, and meetings according to safety measures.

Duties: Servicing of 160-180 persons on the living barges, organization of maintenance staff’s work, permanent control of regular food and other materials supply, handling of all necessary documentation, constant cooperation with doctor & captain of the vessel to improve hygiene state of the premises, storehouses and other working areas, as well as rising of food safety level and arrangement of comfortable conditions for the passengers on board. Conducting of safety rules meetings with maintenance staff.

Rotational 12 Hour Shift Work – 28 Days On/ 28 Days Off Servicing a 200 Passenger Vessel Stationed off-shore in the Caspian Sea. Working at the capacity of Camp Boss – Managing 18 Globe CMS Catering and Housekeep Employees. Responsibilities include: Providing Training and Lectures on Food Safety, Sanitary Food Storage, Shipping, and Preparation and Serving Rules. Providing training in the use of Kitchen Equipments and Machines. Ordering and Maintaining a complete Food Inventory. Maintaining documentation pertaining to all Daily Catering and Housekeeping operations. Accompanying Weekly Health and Hygienic Inspections with client company representatives.

The working method – shift team. The servicing 120 persons in daily and night time. The preparation of different national dishes, their servicing anted designing. The organization of labor at kitchen, the control for products usage and equipment in Manager’s absence. The joint composition of menu with Manager in compliance with the appropriated budget.

The working method – shift team. The servicing 120 persons in daily and night time. The work in canteen and delivery of food to drilling unit. The duty distribution amongst the kitchen employees (cook, the assistance of cook, kitchen employees). The long replacement of Manager, the work with the documentation. The composition of menu and storage calculation of food products and detergents.

The working method – two days through two by 12 hours. The work in team with the cook and cook’s assistance. The participation in training the restaurant’s personnel. The composition of daily and regular menu. The skilled preparation of multi-national dishes, the fast designing and their servicing. The servicing of banquets and celebrations.

The working method- two days through two by 12 hours. The work on system of free delivery. The cooking the American and European kitchen in the quick regime with consideration of national properties.

Initially working as junior cook with following upgrading from 3 to 5 grade. Cooking of Chinese and other national dishes, cold collations, salads. Servicing of weddings and banquets. Improvement of professional skills working with Chinese specialists.