Remote Site Chef – Camp Kitchen Manager

About the role

The Remote Site Chef will lead the accommodation camp kitchen, ensuring safe, high‑quality meals for a multicultural workforce in a remote mining camp environment.

Key responsibilities

• Oversee daily kitchen operations, preparing and plating breakfasts, lunches, dinners and packed field meals for up to 1,500 covers per day.
• Manage rotating menus that meet multicultural dietary requirements (vegetarian, Halal, special diets) while ensuring portion control and presentation standards.
• Enforce HACCP and HSE standards, monitor temperatures, verify sanitation of equipment and promote PPE use.
• Control food stock, inspect deliveries, store items using FIFO, minimise waste and manage dry and cold storage.
• Schedule and lead the kitchen brigade (hot kitchen, bakery, prep, stewarding), ensuring coverage during absences.
• Train and mentor local cooks and helpers, transferring hygiene and cooking techniques.

Required profile

• Hospitality Diploma or equivalent in Culinary Arts.
• 3‑5 years experience as a senior chef de partie in industrial or remote‑site catering, handling 1,000‑1,500 meals daily.
• Previous work in emerging markets or remote environments, preferably Mozambique.
• Good spoken and written English; Portuguese knowledge a plus.
• Advanced HACCP / Food Safety certification; First Aid and Fire Safety certifications preferred.
• High resilience to stress, strong leadership and ability to work in multicultural teams.

Required skills

• HACCP implementation and food safety monitoring.
• Large‑scale meal production and menu planning for diverse diets.
• FIFO stock management and waste minimisation.
• Temperature control for cold rooms, holding stations and blast‑chilling.
• Food preservation and storage techniques.
• First Aid and Fire Safety procedures.