Lead all kitchen and meal production operations on an offshore marine facility, ensuring food quality, hygiene, and safety standards are consistently met.
Oversee menu planning, food preparation, stock control, ordering, cost management, and daily kitchen workflows.
Manage catering team performance, mentoring and guiding staff to maintain high service standards.
Liaise with key clients on catering-related KPIs, ensuring satisfaction and continuous improvement.
Use Compass Group systems for menu management, ordering, reporting, compliance documentation, and food safety tracking.
The Person
Minimum 5 years’ experience in a Head Chef, Chief Cook, or equivalent senior culinary leadership role.
A strong internal reputation of minimum 12 months and a demonstrated understanding of our culture and standards.
Proven knowledge of food safety, HACCP, allergen manage...