Remote Site Chef
WORK PURPOSE
The Chef is responsible of accommodation camp kitchen. This role is responsible for the daily operational coordination of the kitchen brigade, large-scale meal preparation for camp personnel (hundreds of covers per day), strict enforcement of food safety and hygiene standards (HACCP), and food stock management.
ACTIVITIES
1. Kitchen Operations & Meal Production
- Oversee the preparation and plating of breakfasts, lunches, dinners, and packed field lunches, ensuring quality, variety, and timely service.
- Manage rotating menus catering to a multicultural workforce (international, local, vegetarian, Halal, and special dietary requirements).
- Ensure consistent portion control and adherence to taste and presentation standards as specified in contract terms.
- Coordinate and schedule shifts for the kitchen brigade (hot kitchen, bakery/pastry, prep kitchen, stewarding/wash).
2. Food Safety & Hygiene (HACCP / HSE)
- Rigorously enforce the company HACCP self-monitoring plan and HSE standards.
- Monitor and record temperatures for cold rooms, holding stations, and cooking/blast- chilling processes.
- Verify proper sanitation of equipment, surfaces, and utensils by kitchen staff.
- Promote compliance with PPE (Personal Protective Equipment) usage and occupational safety regulations within the brigade.
3. Stock Management & Storage (Supply Chain)
- Inspect the quality and freshness of raw materials delivered by suppliers upon arrival.
- Monitor proper storage in dry warehouses and cold rooms following the FIFO (First In, First Out) principle.
- Minimizing food waste.
4. Brigade Management & Local Workforce Development
- Train and mentor local cooks and kitchen helpers (local content), transferring technical skills related to hygiene and cooking techniques.
- Maintain a collaborative, disciplined, and productive work environment in the kitchen.
- Assuming full operational responsibility for the kitchen during their absence or leave rotation.
QUALICATIONS
- Hospitality Diploma or equivalent professional qualification in Culinary Arts.
- At least 3–5 years of experience in a similar role (Senior Chef de Partie) within industrial catering / remote site catering (mining camps, isolated project sites, offshore/marine vessels, or large hotel operations).
- Proven track record in managing high volume food production (at least 1000–1500 meals daily).
- Previous experience working in emerging markets or remote environments in Sub-Saharan Africa (direct experience in Mozambique is a strong advantage).
WORK LOCATION: Pemba- Mozambique
WORK SHIFT: 90/15
Job Type: Full-time
Pay: €1,200.00 - €3,000.00 per month
Work Location: In person
The Chef is responsible of accommodation camp kitchen. This role is responsible for the daily operational coordination of the kitchen brigade, large-scale meal preparation for camp personnel (hundreds of covers per day), strict enforcement of food safety and hygiene standards (HACCP), and food stock management.
ACTIVITIES
1. Kitchen Operations & Meal Production
- Oversee the preparation and plating of breakfasts, lunches, dinners, and packed field lunches, ensuring quality, variety, and timely service.
- Manage rotating menus catering to a multicultural workforce (international, local, vegetarian, Halal, and special dietary requirements).
- Ensure consistent portion control and adherence to taste and presentation standards as specified in contract terms.
- Coordinate and schedule shifts for the kitchen brigade (hot kitchen, bakery/pastry, prep kitchen, stewarding/wash).
2. Food Safety & Hygiene (HACCP / HSE)
- Rigorously enforce the company HACCP self-monitoring plan and HSE standards.
- Monitor and record temperatures for cold rooms, holding stations, and cooking/blast- chilling processes.
- Verify proper sanitation of equipment, surfaces, and utensils by kitchen staff.
- Promote compliance with PPE (Personal Protective Equipment) usage and occupational safety regulations within the brigade.
3. Stock Management & Storage (Supply Chain)
- Inspect the quality and freshness of raw materials delivered by suppliers upon arrival.
- Monitor proper storage in dry warehouses and cold rooms following the FIFO (First In, First Out) principle.
- Minimizing food waste.
4. Brigade Management & Local Workforce Development
- Train and mentor local cooks and kitchen helpers (local content), transferring technical skills related to hygiene and cooking techniques.
- Maintain a collaborative, disciplined, and productive work environment in the kitchen.
- Assuming full operational responsibility for the kitchen during their absence or leave rotation.
QUALICATIONS
- Hospitality Diploma or equivalent professional qualification in Culinary Arts.
- At least 3–5 years of experience in a similar role (Senior Chef de Partie) within industrial catering / remote site catering (mining camps, isolated project sites, offshore/marine vessels, or large hotel operations).
- Proven track record in managing high volume food production (at least 1000–1500 meals daily).
- Previous experience working in emerging markets or remote environments in Sub-Saharan Africa (direct experience in Mozambique is a strong advantage).
WORK LOCATION: Pemba- Mozambique
WORK SHIFT: 90/15
Job Type: Full-time
Pay: €1,200.00 - €3,000.00 per month
Work Location: In person