• Applying and following the client contractual QHSE obligations, PSGS’s QHSE policy and procedures.
• Maintaining the integrity of the ISO Management Documentation System and standards of ISO 9001, ISO 14001, ISO 22000, & ISO 45000.
• Knowledge of food, food hygiene and food preparation including financial budgeting (costing the dishes – calculations etc.) and stock taking skills
• Ablating to work under pressure having the confidence to use the initiative to manage in a diverse environment with focus on client and customer services
• Developing and providing the necessary training, guidance and instruction of the senior staff to ensure the highest possible standards of safety and food service are maintained
• Ensuring the efficient and effective delivery of catering operations and designated services, including the ability to build strong relationships with the client and staff
• Interacting with other department heads in planning and organizing the setting-up for specialty functions, banquets and outside events
• Developing and coordinating menus in consultation with the Head Chef taking into account the contract obligations and desired requirements from the client
• Development and update of ICC (calculation cards) for all dishes Company cook in country
• 70% of the time the person must spend on sites / 30% in the head office
• Watch the consumptions level as per the approved menus, help site management to improve and control CCR
• Being familiar with the automatic stock, menu and cost control systems – use it successfully in operations
• Coordinating with stores & purchasing to ensure that all purchases conform to food and beverage specifications and quality
• Incorporating and maintaining quality control checks and audits of all food and beverage items maintaining financial and administrative records
• Directing weekly food and beverage department meetings
• Conducting daily inspections of the food and beverage departments including all internal and external stores
• Developing new ideas in conjunction with department heads which reduces cost and increases the productivity of the food and beverage operation
• Seeking and identifying opportunities and innovation for business growth and development with focus on latest trends and best practices
• Managing the health, hygiene, safety and security of the workplace
• Act as a food safety team member

Skills

·        Bachelor’s Degree with a post graduate qualification in Food and Beverage Service Management or equivalent

·        Minimum 10 years’ experience in similar role for an industrial catering organization and contract catering preferably in Oil and Gas industry

·        ISO Accreditation: ISO 9001:2015, ISO 22001:2018 & HACCP

·        Strong interpersonal skills, pleasing personality with a strong knowledge of food & beverage service and production

• ·        Computer literate and fluent in English