Job Detail

Job Title

Catering Supervisor

Work Schedule

Equal Rotation

Department

Field Services

Work Location

HKN Sarsang Block, Dohuk Kurdistan Region of Iraq – any of HKN’s site

Reports to

HKN Field Services Manager

Transportation

As per Company Policy

Subordinates

 

Accommodation

Field-based

Employment Type

Permanent

Application Deadline

Jun,08, 2024.

Start Date

ASAP

Other details

Three months’ probation

Position Summary:

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.

Main Duties & 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 ensure that current best practices are always followed.eg 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.
• Ensure that a food sampling programm is put into place as required by ISO 22000.
• Form an action team to arrange Menus with feedback from diners, creating new or enhancing traditional/favorites 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 at high standard of hygiene.
• Train staff in front-of-house skills and their appearance.
• Instruct the storekeepers in 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 Campboss on ordering and dealing with local suppliers, ensuring that the Company receive the best possible value for money whilst minimizing waste.
• Build up a picture of local suppliers and recommend methods of securing quality supplies at contract prices to preserve lines of supply, freshness, and minimize 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.