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.