Icon image

Joao Buangi

Ops Support Supervisor MALONGO, CABINDA - ANGOLA

“EXPRESS gives us the opportunity to learn and become part of a great team”

I started my career with EXPRESS in 2008 where I was a General Assistant on the Jasco 8 vessel based offshore in Malongo, Cabinda province.

I worked very hard by continuously showing that I wanted to learn as much as I can and in no time at all I was promoted to Assistant Cook and then Cook by showing the correct attitude.

I was then promoted to Chief Cook and started learning all aspects in culinary techniques and management.

Throughout the last 13-14 years with EXPRESS I have gained valuable experience, and this led to a promotion in 2014 to unit catering manager on the Takula platform leading the catering operations including hotel services management.


In 2016 I transferred to the operations department in the Malongo office to further my career and continue to learn all aspects in the operational side of the business.

On my time off I like to keep fit and healthy, and this is very easy as my young kids make sure Daddy is always kept busy.

Icon image

Jaqueline Vango

Kitchen Manager MALONGO CAMP, CABINDA - ANGOLA

“I love EXPRESS because, every day has different challenges, and no two days are the same. My opinion matters and so does everybody else’s whatever level they are”

I joined EXPRESS as a function Assistant Chef in 2012 having previously worked in various hotels in Luanda where I gained great experience and knowledge during my earlier years in the trade… today I am a valuable member of the EXPRESS family.

My main culinary knowledge was traditional local Angolan dishes, but I have come a long way since then and adapted my skills to any style of cooking.

I love the team that I work with, and I enjoy encouraging my team to constantly strive to keep learning and doing their very best for the customer and client.

During these last 10 years I have demonstrated a passion for all the team to keep learning and I consistently manage the kitchen for the betterment of all concerned.

Icon image

Gerson Nsunda

Camp Boss Unit Manager MALONGO OFFSHORE, CABINDA

“I really like my job and my company because my company is like a big school, and I am always learning”

My first job was at the Ministry of Education where I worked as a teacher for a few years, but my main passion is cooking and so here I am… doing the job I love.

In 1994 I started working for a catering company called NCCC and after 1 year I was awarded a training sponsorship in Portugal learning all aspects within the industry including culinary arts, stock management, health hygiene and food safety & handling.

I returned to Angola and started my journey with EXPRESS in 2006 where I was promoted to Chief Cook and then Food Production Manager in Malongo Camp where I worked for 4 years.

In 2010 I transferred to the offshore business as a Camp Boss and in 2011 I returned onshore as a supervisor to help with training for 18 months, a part of the job I really enjoy…. training people.

I am now back working offshore onboard the African Lifter accommodation barge as the unit catering manager, it’s very busy but I like keeping busy.

Icon image

Luis Graciano

Kitchen Manager MALONGO CAMP, CABINDA - ANGOLA

“I love to work for EXPRESS because I’ve learned a lot about cooking working with different chefs from around the Continent”

I started working in Malongo Camp in 2007 as Assistant Cook and I have gained invaluable knowledge during these early years. In 2010 I was promoted to Food Production Supervisor and now I am one of the Kitchen Managers.

I enjoy working under pressure, using my gift for multi-tasking, two talents that I believe are necessary for a successful chef.

I consider myself to be an excellent leader and I am respected by both colleagues and clients.

I am innovative and enthusiastic about making customer satisfaction my top priority.

In 2015 I travelled to South Africa to participate in the CAMEAT culinary competition for the best chefs in the Compass business I am constantly learning new ideas, recipes and looking to better develop myself within the catering world.