Job Purpose
The Position of Catering Supervisor carries responsibilities for managing the catering of all the Company’s field sites and coordinating training of local catering team.
Key Responsibilities
- Ensure staff are trained to operate in the kitchens on all sites safely and professionally, highlighting personal hygiene, equipment cleanliness, and correct stowage of food and equipment
- Raising awareness that all kitchen and associated equipment must be in safe working order and maintained in a hygienic and fault-free condition
- Ensure that kitchen staff are trained and supervised in the correct use of the equipment and in a manner which promotes safety and cleanliness
- Actively coach safe practices, with training programs
- Put in place a yearly training schedule for all Kitchen Staff
- Train staff in health and safety within the kitchen environment
- Ensure appropriate, hygienic dress is always maintained
- Do daily inspections of all areas within the kitchens and stores to ensure that current best practices are always followed e.g. FIFO
- Attend and as required organize regular Safety Meetings with HSE, Camp Bosses, and Field Services Manager Encourage catering staff involvement
- Foster relationships by involving HSE Supervisors, Camp Medics, and so on in weekly HSE kitchen and Camp inspections
- Train staff in food storage and hygiene and coach staff in temperature controls and recording, monitoring/logging equipment and control requirements across all types of storage
- Form an action team to arrange Menus with feedback from diners, creating new or enhancing traditional/favourites to ensure constant variety and quality of the servings, obviously ensuring Kurdish cuisine is promoted but balanced with the input of other core nationalities
- Develop and enhance the range of products from the bakery with local baker
- Train waiting/front-of-house staff to ensure that all customers receive the best possible front-of-house experience and that the dining room is clean with a high standard of Hygiene
- Train Staff in front-of-house skills and their appearance
- Instruct the Storekeepers in the management of food stocks, stock rotation, recording and accounting, and where applicable, cost-recovery from contractors
- Based on camp occupancy numbers and expected meals/day, liaise with Camp Boss on ordering and dealing with local suppliers, ensuring that the Company receive the best possible value for money whilst minimising waste
- Build up a picture of local suppliers and recommend methods of securing quality supplies at contract prices to preserve lines of supply, and freshness, and minimise stock-on-shelves
- Working with Field Services Manager and HSE Dept, develop and promote segregation of waste food for incineration, metals, plastics, and other recyclables for washing and disposal
Requirements
- Education: High school diploma or equivalent, A degree or certification in hospitality management, culinary arts, or a related field is preferred
- Experience: Typically, 5+ years’ experience in international catering experience in remote camps and with international oil and gas companies/Hotels
- Demonstrated experience in overseeing catering operations, including menu planning, food preparation, and service delivery Proven track record of effectively managing catering staff and ensuring high-quality service standards
- Knowledge and Skills: Thorough understanding of food safety regulations, sanitation standards, and oil industry best practices
- Working knowledge in HACCP
- Working knowledge of COSHH/MSDS
- Working knowledge of Risk Assessments and being able to write task-specific Risk Assessments
- Ability to complete a Kitchen trade test to demonstrate their skills and expertise in a practical kitchen environment
- Strong leadership abilities with the capability to motivate and inspire a team
- Ability to work under pressure and handle stressful situations with composure
- Knowledge of budgeting, cost control, and inventory management principles
- Problem Solving – The Catering Supervisor must be able to resolve issues within the kitchen environment in a sensitive but firm manner
- Fluent in English, both written and spoken
- Demonstrate good IT skills, including use of MS Office, Excel, Office, Outlook, and Teams
Rotation
4x4
*Only applicants meeting the strict criteria outlined above will be contacted as part of the shortlisting process.