Rodney Bishop Jnr.

Contracted to Oil Industry Companies

BPTT, British Petroleum.

REPSOL

SHELL Trinidad

PERENCO

• Monitored food quality control and safety standards to ensure compliance with health regulations.
• Performed regular inspections of kitchen equipment to ensure it is properly maintained.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Conducted periodic evaluations of employee performance in order to recognize strengths as well as address any areas needing improvement.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Monitored temperatures of prepared food and cold-storage areas.
• Ensured compliance with health and safety regulations in the kitchen and dining areas.
• Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

• Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
• Oversaw daily operations, maintaining efficiency and quality standards.
• Reviewed completed work to verify consistency, quality, and conformance.
• Trained employees on additional job positions to maintain coverage of roles.
• Managed inventory levels to meet demand without overstocking, reducing waste.

• Coordinated with suppliers to reorder supplies and manage inventory replenishment.
• Monitored database system to prepare and deliver customer orders on time.
• Prepared work orders, bills of lading or shipping orders to route materials.
• Monitored and reported on inventory turnover rates.
• Reviewed shipping and received documents for accuracy.
• Traced missing material and shipments through vendor and customer communications.

• Unpacked and examined incoming shipments to confirm consistency with records and routed materials to appropriate department.
• Reported any damaged or defective goods immediately upon receipt.
• Arranged stock parts in specified sequence.

• Preparing breakfast, lunch, dinner, baking cakes, and other items.
• Preparing meals for functions, running a kitchen of approximately twenty-five (25) people, making orders, and ensuring that things run smoothly.
• Prepare and serve meals that are served on time to guests.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Monitored kitchen equipment for functionality and coordinated necessary repairs or replacements.