Location: Duhok
Job Type:
Permanent
Closing Date:
2025-04-11
About vacancy
mselect is looking to hire a Catering Supervisor for an international oil and gas operator in Dohuk, Iraq. Candidates must have a minimum of 5 years’ experience in international catering experience in remote camps and with international oil and gas companies/Hotels. Fluency in English is a must.
Job Purpose
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.
Key Responsibilities
Requirements
Rotation
4x4
*Only applicants meeting the strict criteria outlined above will be contacted as part of the shortlisting process.
Job Purpose
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.
Key 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 to ensure that current best practices are always followed e.g. 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
- Form an action team to arrange Menus with feedback from diners, creating new or enhancing traditional/favourites 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 a high standard of Hygiene
- Train Staff in front-of-house skills and their appearance
- Instruct the Storekeepers in the 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 Camp Boss on ordering and dealing with local suppliers, ensuring that the Company receive the best possible value for money whilst minimising waste
- Build up a picture of local suppliers and recommend methods of securing quality supplies at contract prices to preserve lines of supply, and freshness, and minimise 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
Requirements
- Education: High school diploma or equivalent, A degree or certification in hospitality management, culinary arts, or a related field is preferred
- Experience: Typically, 5+ years’ experience in international catering experience in remote camps and with international oil and gas companies/Hotels
- Demonstrated experience in overseeing catering operations, including menu planning, food preparation, and service delivery Proven track record of effectively managing catering staff and ensuring high-quality service standards
- Knowledge and Skills: Thorough understanding of food safety regulations, sanitation standards, and oil industry best practices
- Working knowledge in HACCP
- Working knowledge of COSHH/MSDS
- Working knowledge of Risk Assessments and being able to write task-specific Risk Assessments
- Ability to complete a Kitchen trade test to demonstrate their skills and expertise in a practical kitchen environment
- Strong leadership abilities with the capability to motivate and inspire a team
- Ability to work under pressure and handle stressful situations with composure
- Knowledge of budgeting, cost control, and inventory management principles
- Problem Solving – The Catering Supervisor must be able to resolve issues within the kitchen environment in a sensitive but firm manner
- Fluent in English, both written and spoken
- Demonstrate good IT skills, including use of MS Office, Excel, Office, Outlook, and Teams
Rotation
4x4
*Only applicants meeting the strict criteria outlined above will be contacted as part of the shortlisting process.
