Skender Nuredini

Highly skilled and experienced Chef Manager with over 25 years of experience in managing and leading culinary teams in remote dining facilities. Possesses a strong passion for providing high-quality food services and excellent customer experiences. Demonstrates expertise in menu planning, inventory management, and kitchen operations. Proven ability to develop and maintain strong relationships with clients, stakeholders, and team members.

Chef Manager - Al Yamama Eng Iraq Basra Oil

(2021-10)

• Manage a team of 91 kitchen staff in providing daily meals for over 1800 meals per days.
• Develop and manage menus to meet clients' dietary needs and preferences.
• Monitor food inventory levels and place orders with suppliers to maintain adequate stock levels.
• Ensure compliance with safety and sanitation standards, as well as company policies and procedures.
• Collaborate with clients to understand their needs and preferences, and incorporate feedback into menu planning.
• Assisted the Catering Manager in overseeing daily kitchen operations, including menu planning, food preparation, Maintenance, transportation, fixing shift employs, ordering food and inventory management.
• Supervised kitchen staff to ensure high-quality food services and adherence to safety and sanitation standards.
• Collaborated with the Catering Manager in developing and implementing training programs for kitchen staff.
• Organizing daily cleaning and monitoring for all areas.
• Maintained accurate records of food inventory levels and ordered supplies as needed.

Chef Manager - KBR “TRIPOLI” DFAC - Camp Al-Assad, Iraq

(2016-12 - 2021-04)

• Performed preliminary food preparation procedures.
• Prepared and/or cooked menu items listed on the production schedule.
• Bakes, fries, braises, boils, simmer and steams as prescribed by the respective dinning facility recipes.
• Received and stored subsistence items.
• Performed general housekeeping duties.
• Operated, maintained and cleaned kitchen equipment.
• Performed preventive maintenance on kitchen equipment.
• Performed various DFAC duties as assigned from upper management.

DFAC Supervisor - ECOLOG INTERNATIONAL - Camp Majnoon, Basra Iraq

(2014-09 - 2016-07)

• Provide direct operational oversight and supervision for assigned dining facility, provide Cross –leveling coordination and support as required from management to assure all menu Items are available.
• Coordinate DFAC labor requirements, ration, supplies, equipment, Equipment maintenance.
• Conduct preshift inspection to eliminate any problems.
• Communicate and clarify management initiatives and requirements to ECOLOG DFAC SOP and client assume to food production, service, sanitation standards to all levels.

Senior-Sous Chef - FLUOR “KOELE” D-FAC - Bagram Airbase, Afghanistan

(2010-03 - 2014-09)

• Under general supervision of Food Service Supervisor, conducted a Cook Mount inspection to the start of each shift, also I do preshift ground walk to check all the equipments in kitchen for safe and proper operation before the shift start, I do prepare the complex menu according to recipes, I am capable of baking, frying, braising, simmering, steaming, sautéing as prescribed by recipes for all products on 28 days menu.
• I apply constant attention to Safe Work Practices, I immediately address and report any unsafe acts witnessed to my supervisor, include those actions of Food Service Staff.
• I Train Food Service Workers and Food Service Specialist and indoctrinate new employees as required by my supervisor.
• I am certificated with 40 hours Serv Safe training, I am familiar with TB MED 530, 28 day Contingency Operation (CONOPS) menu.
• Assumes responsibility of the DFAC in the Supervisors absence

Cook - KBR “VIPER” D-FAC - Bagram Airbase, Afghanistan

(2007-12 - 2010-03)

• Performed preliminary food preparation procedures.
• Prepared and/or cooked menu items listed on the production schedule.
• Bakes, fries, braises, boils, simmer and steams as prescribed by the respective dinning facility recipes.
• Received and stored subsistence items.
• Performed general housekeeping duties.
• Operated, maintained and cleaned kitchen equipment.
• Performed preventive maintenance on kitchen equipment.
• Safety first - mission always.

Food Service Worker - KBR “VIPER” D-FAC - Bagram Airbase, Afghanistan

(2007-04 - 2007-12)

• Sets up serving lines, garnishes food items and applies food protection and sanitation measures in kitchen environment.
• Responsible for setting tables, bussing tables, washing dishes, assisting the cooks as needed and completing cleaning duties.
• Performing general housekeeping duties.
• Operating, maintaining and cleaning kitchen equipment.
• Performing preventive maintenance on kitchen equipment.

Logistic Warehouseman - “NERAIMPEX” - Ferizaj Kosovo

(2001-02 - 2007-01)

• Received the food products and supplies as per the delivery note against our purchase order.
• Inward and prepare material receiving report.
• Generating rejection, shortage, damage and overage report.
• Proper storage, tagging and stacking of all items.
• Updated locations and receipt quantity in the system.
• Products safety inspection.
• Worn safety equipment and operated forklift when needed.
• Performed general housekeeping duties.

Food Service Specialist - “REDONI” Motel and Restaurant - Ferizaj Kosovo

(1995-02 - 1998-01)

• Performed preliminary food preparation procedures.
• Prepared and/or cooked menu items listed on the production schedule.
• Bakes, fries, braises, boils, simmer and steams as prescribed by the restaurant recipes.
• Received and stored subsistence items.
• Performed general housekeeping duties.
• Operated, maintained and cleaned kitchen equipment.
• Performed preventive maintenance on kitchen equipment.

Not finished - University of Prishtina - Faculty of Engineering

Graduated - Mathematics and Natural Sciences (diploma)