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    Dno ASA
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    Olje og gass Industri / Produksjon
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Chef Trainer

Job Summary:

The Head Chef will lead teams of cooks and catering assistants over three sites, Tawke, PSK and FSK, respectively;

The incumbent shall be primarily responsible for delivering significant upgrade to Tawke camp food quality;

Tawke camp shall be undergoing a significant upgrade during 04 2018, including a new canteen and galley the incumbent's expertise is required during the design and construct phase to ensure optimal facilities are delivered.

Key Responsibilities:

Not limited to, but including:

  • Ensure compliance with health, hygiene and safety regulations.
  • To deliver an effective and efficient catering facility, encompassing menu planning, budgetary control, stock management, and ensuring kitchen health and hygiene regulations are met.
  • To lead, manage and deploy a team of catering staff to ensure the efficient organization of the catering department.
  • Schedule staff rotations and shifts in coordination with Tawke Camp Coordinator.
  • To be accountable for inspections undertaken by Tawke Medic I Tawke HSE Advisor ensuring that the necessary Health, Hygiene and Safety requirements are met.
  • To promote teamwork and to motivate staff to ensure effective working relations and communication.
  • To continue personal professional development, researching, requesting and undertaking relevant training for all concerned, to oversee the development of national staff.
  • To maintain and keep accurate stock records for all provisions, and kitchen equipment.
  • To deliver significant improvement of food hygiene and quality for Tawke field catering.
  • To ensure that the maintenance for all equipment is current and arrange for the necessary checks at renewal.
  • To ensure that all catering personnel maintain high standards of cleanliness, personal hygiene and appearance.
  • To plan, control and direct the production and service of meals, to develop a three-week cycle of menu, catering for all dietary and nutritional requirements.

Required Qualifications & Experience:

  • Computer literate with ability to use Microsoft: Outlook, Word, Excel, PowerPoint.
  • Work experience as a Catering Manager, Restaurant Manager or similar role.
  • Understanding of food hygiene best practices.
  • Hands-on experience with creating weekly menus.
  • Excellent organizational and time-management skills.

Key Attributes:

  • Excellent communication and interpersonal skills
  • Strong leadership and motivating skills including the ability to build strong relationships with staff.
  • Ability to manage in a diverse environment.
  • Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation.

The role reports to Field Manager and is a site based role, with a work schedule of 29 days on / 27 days off.