MAIN DUTIES AND RESPONSIBILITIES
Staff Training and Supervision:
- Ensure staff are trained to operate in the kitchens safely and professionally, focusing on personal hygiene, equipment cleanliness, and correct stowage of food and equipment
- Train kitchen staff in the correct and safe use of equipment, promoting a clean and safe working environment
- Actively coach safe practices through training programs
- Implement and maintain a yearly training schedule for all kitchen staff
- Train staff in health and safety standards within the kitchen environment
- Ensure staff maintain appropriate, hygienic dress at all times
- Conduct daily inspections of all kitchen areas and stores to ensure best practices, such as FIFO (First In, First Out), are always followed
- Organize and attend regular safety meetings with HSE, camp bosses, and the field services manager, encouraging catering staff involvement
- Foster relationships by involving HSE supervisors and camp medics in weekly kitchen and camp inspections
- Ensure all kitchen and associated equipment is in safe working order and maintained in a hygienic and fault-free condition
- Train staff in food storage and hygiene, including temperature controls and recording, monitoring and logging equipment, and control requirements
- Form an action team to arrange menus with feedback from diners, creating new or enhancing traditional favorites to ensure variety and quality, with a focus on Kurdish cuisine balanced with input from other core nationalities
- Develop and enhance the range of bakery products in collaboration with a local baker
- Train front-of-house staff to ensure a high standard of customer service and dining room hygiene
- Instruct storekeepers on food stock management, including stock rotation, recording, accounting, and cost recovery from contractors
- Liaise with the camp boss on ordering supplies and dealing with local suppliers to ensure the best value for money and minimize waste based on camp occupancy and meal numbers
- Build a profile of local suppliers and recommend methods to secure quality supplies at contract prices, ensuring freshness, and minimizing stock on shelves
- Work with the Field Services Manager and HSE Department to develop and promote waste segregation for incineration and recycling
REQUIREMENTS
Education:
- A high school diploma or equivalent is required
- A degree or certification in hospitality management, culinary arts, or a related field is preferred
- 5+ years of international catering experience in remote camps, preferably within the oil and gas industry or hotels
- A proven track record of overseeing catering operations, including menu planning, food preparation, and service delivery
- Demonstrated experience in managing catering staff and maintaining high service standards
- Thorough understanding of food safety regulations, sanitation standards, and industry best practices
- Working knowledge of HACCP, COSHH/MSDS, and risk assessments
- Ability to complete a kitchen trade test to demonstrate practical skills and expertise
- Strong leadership abilities are needed to motivate and inspire a team
- ability to work under pressure and handle stressful situations with composure
- Proficiency in budgeting, cost control, and inventory management principles
- Problem-solving skills to resolve kitchen issues sensitively but firmly
- Fluent in English, both written and spoken
- Good IT skills, including proficiency with MS Office, Excel, Outlook, and Teams
*Only applicants meeting the strict criteria outlined above will be contacted as part of the shortlisting process.