John L Thomas

Dining Facility ManagerFull Time

• Job Details:• Check and inspect the dining and kitchen if they follow the standard Food hygiene according to TB- Med 530.• Control the food cost daily.• Making and Revising Weekly menu• Responsible for daily weekly and monthly reports.• Ordering, receiving and checking the weekly food supplies.• Responsible for staff monitoring, daily Rota and making payrolls.• Responsible for Daily Cash Report, Weekly and Monthly Inventory and Client’s monthly Bill.• Implementing Rules and Regulation, Sanitation and Personal Hygiene for the entire kitchen and staff.• Organize and supervise kitchen and Dining standard procedures to ensure clients satisfaction, ISO standard and professionalism among staff.• Resolving client’s complaint and client’s request.• Review and approved the daily store requisition• Look after the Camp• Secure all the asset of company in the camp• Estimates food consumption controls & monitoring food ordering from the warehouse• Assigned in different provinces to make a site visit to insure our other catering camp was met the SOW and TB-Med 530 according to contractor compliance.• Responsible for checking, reviewing and approving all the documents especially all the billing statement from our supplier.• Responsible for staff monitoring, daily Rota and making Payroll

Dining Facility Manager Full Time

• Job Details:Responsible for providing direct operational oversight and supervision to DFAC and subcontractors. Ensure compliance with DYNCORP Policies and Procedures and the DFAC SOW, Technical Bulletin Medical (TB MED 530), DA PAM 30-22, and The 28 Day Continuity of Operations (CONOPS) Menu. Coordinate DFAC labor requirements, rations, supplies, equipment, equipment maintenance, grounds/building maintenance and service requests. Insure proper receiving and inventory of all rations delivered to DFAC. Communicate and clarify management initiatives and requirements to DYNCORP DFAC and Subcontractor Staff; ensure information is received and acted on at all levels. Responsible for all administrative support functions as assigned by the Area Food Service Manager. In conjunction with Food Service Warehouse STORES Manager responsible for ordering, receiving, inventory management, and recordkeeping, of dining facility rations and supplies. Manage a diverse staff of 100 personnel.

Chef ManagerFull Time

• Job Details:Responsible for the direction of the kitchen staff, oversee all aspects relating to culinary operation including kitchen supply and food inventory, maintain government regulation and monitoring customer satisfaction, Catering 365 days a year for US and Romanian Military 30%-70% Ratio and civilian Contractors Served 3 meals a day up to 2000 personal served a day Team of 60 catering staff under direct supervision