Catering Team-Head Chef

Head Chef / Chef

Job Title - Head Chef / Chef

Work Schedule - Rotational 14 Days On / 14 Days Off

Department - Catering (Field Services)

Work Location - HKN Syria Field Operation Rmilan Field

Reports to - Catering Supervisor

Start Date - As soon as possible

Subordinates - Chef Assistant(s), Kitchen Attendant(s), Baker/Pastry

Application Deadline - July 13, 2026

Employment Type - B2B

Other details - Three months' probation

Position Summary:

The Head Chef/Chef is responsible for the overall management and smooth running of the camp kitchen at HKN's Rmilan Field, Syria. This role ensures the planning, preparation, and delivery of safe, high-quality meals for the full camp population (POB) in line with HKN's catering standards, budget, and hygiene requirements. The Head Chef/Chef leads and supervises the kitchen team, controls food cost and stock, and works closely with the Catering Supervisor and Camp management to ensure consistent, timely, and hygienic food service across all shifts.

Main Duties & Responsibilities:

Plan and manage varied, balanced menus suited to camp POB numbers, dietary needs, and available supplies.

Ensure all storage areas are kept clean, tidy and organized and are sufficiently stocked with produce.

Supervise and coordinate all kitchen staff, including Storekeeper, Chef Assistants, Kitchen Attendants, and the Baker/Pastry team.

Ensure all meals are prepared, cooked, and presented to HKN's quality and hygiene standards.

Enforce strict food safety and HACCP-based hygiene practices throughout the kitchen.

Monitor and control food and consumable stock levels; raise timely orders and minimize wastage.

Manage kitchen operating costs within the approved catering budget.

Liaise daily with the Catering Supervisor on POB numbers, menu changes, and special catering requirements.

Coordinate with the Camp Hygiene & Quality Compliance function to address audit findings and corrective actions.

Ensure correct storage, rotation (FIFO), and labeling of all food items to prevent spoilage or contamination.

Oversee proper use, cleaning, and maintenance of all kitchen equipment; report faults promptly.

Ensure kitchen staff wear correct PPE and follow safe food-handling practices at all times.

Prepare staff duty rosters and manage shift coverage to ensure uninterrupted meal service.

Train, mentor, and develop kitchen staff, promoting consistent standards and skills growth.

Cater for special dietary requirements, religious observances, and event/VIP catering as required.

Maintain accurate kitchen records including stock counts, wastage logs, and temperature checks.

Ensure strict cleanliness of kitchen surfaces, storage rooms, and equipment at all times.

Support waste segregation and environmentally responsible kitchen practices.

Report any hygiene, safety, or quality incidents immediately to the Catering Supervisor.

Participate in internal and external hygiene/quality audits and implement corrective actions.

Ensure compliance with HKN policies, procedures, and applicable food safety regulations at all times.

Minimum Qualifications:

Culinary qualification/diploma or equivalent proven experience as a Head Chef/Chef.

Minimum 5 years' experience in a senior kitchen role, preferably in a high-volume, camp, or remote-site catering environment.

Sound knowledge of food safety, HACCP, and hygiene management principles.

Proven experience managing kitchen teams and controlling food cost/budget.

Ability to plan menus for large POB numbers with limited/variable supply availability.

Strong leadership, organizational, and communication skills.

Willingness and ability to live and work in a remote field/camp environment.

Must be of legal age to work (18 years or older) as per applicable labour law.

Must hold a valid medical/health certificate ("Yellow Card") and be fit for kitchen duties.

Basic computer literacy for stock and ordering records is an advantage.

Flexible to work rotational shifts, including early mornings, evenings, and weekends as required.