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  • Job reference: RMS0160820

Head Chef - Camp

  • Sector: Oil & Gas
  • Location: Iraq
  • Job type: Permanent
  • Date posted: 11/09/2015
  • Time left:
    d h m s
    (18/09/15)
This vacancy has now expired.
The Company:
An international Oil & Gas operator.

The Role:
Role: Head Chef
Location: Remote Site, Kurdistan
Rotation: 30/28
Rate: up to $75,000 per year tax free

Provides the complete catering service to the Camp. Supervises and trains catering and support staff. Attains and maintains the highest possible level of food preparation, presentation and hygiene standards. Coordinates facilities issues with camp management to ensure continuity of the service. Manages the introduction of menus, development of recipes and availability of ingredients, equipment and sufficient workforce in cooking area. Ensures that all food preparations and servings are conducted as per deadlines and meeting the company operating philosophy. Reports to the Camp Manager.

Primary Duties and Responsibilities
ESSENTIAL FUNCTIONS
1. Organizes and records food safety and health and safety training for all staff.
2. Prepares and receives weekly provisions in line with menu cycle and budgets and ensures meals per shift are ready on, time and presented to a high standard.
3. Evaluates and revises menu cycle and costs and will organize and implement regular theme nights.
4. Ensures the cleanliness, dress code and general discipline of all catering personnel.
5. Ensures the cleanliness of kitchen and dining rooms to standards developed and signed off with management, including rubbish areas.
6. Performs quality check on fresh food suppliers, proper transportation and storage of cold foods.
7. Controls the availability, the condition and the use of food storage areas (stores and cold storage facilities).
8. Trains and develops local nation catering staff in all aspects of food preparation and food hygiene regulations.
9. Monitors personal cleanliness/grooming and sets dress code as well as proper discipline of all employees under their supervision.
10. Promotes and participates in a positive approach to Health & Safety standards within the kitchen and the camp dining outlets.
Reporting and Communication
11. Reports to the Camp Manager on all issues relating to Catering and Kitchen management.
12. Exhibits and maintains excellent working relationships with all company staff.

Minimum Educational, Technical Qualifications/Certifications Required
Bachelor degree or qualification in a related field

Minimum Professional Experience Required

Minimum 10 year experience in a military environment or for a leading international facilities management provider, as would experience of working in post conflict areas, remote sites or in other arduous environments

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