Responsibilities
Supervise and coordinate kitchen staff to ensure efficient daily operations and timely food service
Maintain high standards of food quality, taste, presentation, and hygiene compliance
Train, mentor, and support staff while assisting with menu planning and recipe development
Monitor kitchen equipment, manage inventory, ensure KPIs are met.
Carry out any other duties as assigned by the Camp Boss.
Requirements
Diploma or certification in Culinary Arts, Hospitality Management, or a related field
Minimum of 7 years' experience, with at least 3 - 5 years in a supervisory role within a kitchen environment
Experience in the EPCI (onsite facilities) would be an added advantage.
Strong knowledge of kitchen operations, food safety, and sanitation standards; high-volume production experience is an advantage.