Job Purpose:

To lead the kitchen team in planning, preparing, and delivering a diverse, high-quality, and nutritious menu for a large workforce in a remote camp setting, managing all aspects of kitchen operations, cost control, and food safety.

Key Responsibilities:

• Plan and cost cyclical menus that are varied, nutritious, and consider dietary restrictions.
• Manage all kitchen staff, including scheduling, training, and performance.
• Oversee all food preparation, cooking, and presentation to ensure consistent quality.
• Manage kitchen budgets, control food costs, and minimize waste through efficient practices.
• Ensure strict compliance with all HACCP, food safety, and hygiene regulations.
• Manage inventory, ordering, and stock rotation for all food and kitchen supplies.
• Maintain all kitchen equipment and coordinate repairs.
• Collaborate with the Camp Coordinator to plan for special events and fluctuating camp numbers.

Qualifications & Experience:

• Culinary Arts diploma or equivalent professional qualification.
• Minimum of 7-10 years of kitchen experience, with at least 3 years in a Head Chef or Sous Chef role in a camp, large hotel, or institutional catering.
• Proven experience in large-scale food production and team management.
• Advanced Food Safety and Hygiene certification.
• Strong leadership, financial acumen, and organizational skills.

The positions will attract competitive salary packages and fringe benefits. STAMIGOLD Company Limited offers equal employment opportunities to all.

• Plan and cost cyclical menus that are varied, nutritious, and consider dietary restrictions.
• Manage all kitchen staff, including scheduling, training, and performance.
• Oversee all food preparation, cooking, and presentation to ensure consistent quality.
• Manage kitchen budgets, control food costs, and minimize waste through efficient practices.
• Ensure strict compliance with all HACCP, food safety, and hygiene regulations.
• Manage inventory, ordering, and stock rotation for all food and kitchen supplies.
• Maintain all kitchen equipment and coordinate repairs.
• Collaborate with the Camp Coordinator to plan for special events and fluctuating camp numbers.

• Strong leadership, financial acumen, and organizational skills.
• Proven experience in large-scale food production and team management.

• Culinary Arts diploma or equivalent professional qualification.
• Minimum of 7-10 years of kitchen experience, with at least 3 years in a Head Chef or Sous Chef role in a camp, large hotel, or institutional catering.
• Advanced Food Safety and Hygiene certification.