1. Camp Manager (Boss)
Andrew Sisson
(Prefer Andy)
10 White Liliac Close
Richmond
North Yorkshire
DL10 7DP
HomeTel: 01748 468784
Mobile: 0780 556 5064
Skype: andy.sisson68
Email Address – andy.sisson@yahoo.co.uk
andrew.sisson@nigerdock.com
Professionalprofile
A highly self-motivated and ambitious catering professional with a unique combination of skills and
capabilities acquired during a diverse and rewarding career within the military catering and rationing
industry. Possess outstanding interpersonal and communication skills with the ability to develop
positive relationships at all levels. Able to work well both independently and as part of a productive
team, demonstrating the motivation and multi-tasking abilities required to meet demanding deadlines
while maintaining the highest of standards. Thrives on a challenge and possesses excellent problem-
solving abilities as well as strong leadership skills, and with a thirst for learning is always keen to
develop new skills and expertise. I also have an attitude of I can do with all that I set out to achieve.
Key Skills
 Experience in different Systems of Work and Standard Operations
Procedures and policies.
 Controlling Budgets of over 4 million dollars and Profit and Loss account
analysis.
 Responsible for various daily, Weekly and Monthly reporting systems with
deadlines to comply with contracts.
 Manage HR related occurrences which include Performance Reviews and
Promotions, recruitment, discipline and resignation.
 Menu planning for up to 28 days with a daily allowance per customer to also
include all functions.
 Providing training to staff on HACCP as well as on Food Safety and Hygiene
up to UK standards during Tool Box Talks
 Managing a team of up to 300 employees.
 Manage the ordering of stock, and ensuring the stock rotation is adhered
to.(FIFO)
 Responsible for supervising Indian & Sri Lankan civilian personnel within
high attendance dining facilities.
 Dealing with upkeep of kitchen and accommodation areas including
submitting work order forms for repairs and maintenance for any defaults.
 Ensure that daily meal time deadlines are met with highest standards.
 Adhere to contract expectations.
 Liaising with all levels of customers and management.
 Ensuring Customer relations is maintained at all times.
Objective
Currently on the market for a new and challenging position, one which will make best use of my skills
and experience while enabling further personal and professional development.

2. Career summary
July15-Present Camp Manager/Service Manager
NIGERDOCK PLC. LAGOS, NIGERIA.
During my time as Camp manager more streamlining became enforced within Nigerdock. I work
alongside the Service manager covering his role when on rotation: where my role broadened to the
flowing areas
 Marine Services x 56 staff
 Transport Services x 72 staff
 Medical Centre x 12 staff
 Fire Department x 27 staff
 Admin & Travel x 10 staff
 Catering x 112 staff
 Accommodation & Facilities x 136 staff
 Maintenance x 12 staff
 Pest Control x 4 staff
July14-July 15 Catering Manager/Camp Manager
NIGERDOCK PLC. LAGOS, NIGERIA
During my time as the Catering Manager. Nigerdock streamlined there management within all areas
of Services within the Island. This opened the position for Camp Manager (Boss) which widened my
scope of work to the following:
 National workers Canteen feeding 2000+
 Shore Club Restaurant feeing 800 International workers & clients
 The running of two bar areas one being a pool bar and the other attached to restaurant.
 Budgets within the facilities.
 Dollar exchange for all workers and clients.
 Cash takings and all finance matters
 Accomanadation
 Pest Control
 Stewarding/Cleaners
 General Maintenance
 Recreational facilities including Gym/pool/tennis courts.
 Administration and Transport.
Sept 13-July 14 Catering Manager
Blue-Apple Contract Catering
HELP FOR HEROES, Phoenix House, Catterick.

3. Jan 10-Aug 13 Unit Catering Manager
Sodexo International South Afghanistan (KAF)
I worked in Afghanistan for Sodexo International where I’d been employed as a catering manager for
the past three years over seeing two DFAC’s and 300 employee’s of mixed religion mainly Indian ,I
also had Ex Chefs and Chef Managers in both dining facilities. I also ran a large stock account of over
4 million dollars a month keeping to a strict GP set out by the project manager. One was feeding 8000
over three meals and another catering for 17000 over four meals running on a 24/7 opening time. The
role here on KAF was full on as we were inspected independently in each Unit up to four times a day.
And of course the constant attacks being in a war zone which happened daily. I worked seven days a
week and normally up to 15 hours daily to make sure the operations ran smoothly.
Sept 09 – Jan10 Unit Manager
Supreme – DFAC Afghanistan (NORTH)FOB’S
While in the role of Unit Manager I was solely in charge of a team of around 65 employees of all
Nationality’s including Indian and Nepalese. The Dining facility fed 1200 American soldiers and
contractors per meal on a 24/7 basis and the account which I ran was in excess of over 1 million
dollars. I had to maintain good stock and rotation of these so to have at least 28 days of rations at
hand at all times due to weather and of course being in the war zone front line area. During the day to
day running of the facility I was also in charge of maintaining good health and safety and of course
hygiene both in JSP and the American version TB Med 530. I also ran two daily training briefs for
each ongoing shift day and night. Menu planning food ordering was all part of my role, As well as the
well being and Rota’s for all 65 employees maintaining cover and days off so all shifts were
covered at all times. While working with Supreme I worked 12 to 15 hours a day seven days a week
over a rotation of 17 weeks on and 3 weeks off. This is a true testimony of my dedication and
enjoyment of the job.
Oct 08 – Sept 09 Head Chef
Barchester Care Home 5 Star – Northallerton

4. Within this role my main responsibilities are:
 Adhere to company policies and procedures
 Adhere to Health and Safety laws, HACCAP and COSHH laws within the
kitchen
 Complete monthly paperwork for the company to ensure the kitchen is
running within budget
 Manage a team of 5 staff to ensure the effect running of the catering
team, including time management, disciplinary, interviewing.
 Prepare menu plans for the care home, on a four weekly rota.
 Manage the ordering of stock, and ensuring the stock rotation is adhered
to, to prevent write off of stock.
 Ensure training is carried out for catering team which is primarily on the
job training
Oct 07 – Oct 08 Senior Sous Chef (Head Chef)
Seasons Restaurant, the Station, Richmond
Outline main duties and responsibilities: As this was a new business, I was initially
responsible for finding suppliers for stock and also for consumables, i.e. cleaning, equipment etc.
Then I worked with the Head Chef who was also the owner to smoothly run the restaurant and also
the Bistro area doing from 120-200 covers a day. I then was given responsibility for the running of the
Bistro area and also ensuring that all preparation was prepared for the restaurant in the evening. I
was responsible for all ordering with local suppliers, costing of new menus and ideas, training junior
staff members.
Jun 84 – Oct 07 Chef
Ministry of Defence
Post Held and Summary of Main Duties: As I joined the army after leaving school I started as
an apprenticeship. I worked in various locations and was promoted through time. I was personal
chef for Station Brigadiers and more often than not ran the Officers or Sergeants Mess’s within my
posts. My main duties were running the kitchens, supervising staff, stock control, maintaining
budgets, menu planning and ensuring all Health and Safety legislation was adhered to and followed.
During my time in the mess’s I was responsible for all areas especially during functions, I ad to ensure
that both the catering was up to standard and the front of house was of exceptional high standard. I
managed both military and civilian staff within this post, which sometimes was challenging but I had
the respect of all the staff so this was easier.
Within my last 3 years in the Army during which the regiment was deployed I assisted in the
implementation of the new Pay As You Dine system, which including the running of the main kitchen,
with much stricter budgetary controls, planning, following legislation, training and helping other
members of the Catering Corp achieve NVQs at Level 2 and 3. Within the PAYD system when
planning menus I had to ensure that menus also met a strict outline of nutrition values and also within
the cost per head given. I also had to ensure that menus covered special dietary needs but also
cooked to order where this wasn’t met on the daily menus.
While serving in the Army I worked in various locations which included Germany,Northern Ireland,

5. Gibraltar, Falklands,Kosovo,Bosnia,and Iraq, as well as the UK.
SECONDARY EDUCATION
All training and catering qualifications have been as part of my Army career as I joined at the time
when you had to complete your trade training or apprenticeship before joining a unit.
Dates from/to Qualifications attained
1984 –1986 City & Guilds 706 1 & 2.
Basic Health and Hygiene
Military Calcs
1990 Junior NCO Cadre
1999 Advanced Catering Class 1
(Includes Advanced Health and Hygiene)
2009 Servsafe (American qualification)
2012 Train 4 Food Level 1&2
2012 Train 4 Food City & Guilds level 3
2013 HACCP Level 3
FURTHER EDUCATION
Army School Of Catering 1884-1986
REFERENCES:
On request.