To direct and control the functions and activities on assigned platforms ensuring meals are prepared in accordance with the client’s specification in the quantities required on a timely basis, following established food production programs and procedures, and safety standards

RESPONSIBILITIES

• Prepare duty rosters for all staff inclusive of payroll records. Coordinate outbound flights on crew change. Prepare handover logs for incoming crews. Inducts new employees and completed performance assessment on each employee monthly.
• Maintains a systematic and organized production flow, ensuring proper work procedures are observed, and safety and sanitation standards met at all times. Enforces and practices the required quality control procedures and standards in the storage, processing and rotation of raw materials and/or finished products. Conduct weekly hygiene audits to all areas of the accommodation whilst ensuring all standards are maintain
• Supervise the delivery of meal service for breakfast, lunch and dinner. Interact with clients and customers to ensure delivery of the highest service quality
• Attend all client meetings. Conduct regular toolbox meetings with staff to deal with any matters that may arise as well as to update staff on company policies or issues and share documentation nsent from Head Office.
• Responsible for the safety of all employees under their charge inclusive of safety procedures, safety conditions and equipment and PPE.  Enforce all safety rules and regulations inclusive of HACCP and Food Safety and Hygiene.Record daily usage of all raw materials, chemicals and cleaning supplies including waste on consumption log. 

EDUCATIONAL/TRAINING REQUIREMENTS

• Diploma or certificate in food preparation and menu design, or professional Baker’s certificate/diploma or any equivalent combination of education and training.
• Diploma or certificate in Supervisory Management.
• Certificate in Housekeeping Skills
• Five CXC O’ levels, inclusive of Maths and English
• Certificate in basic safety, sanitation and maintenance of equipment

• Excellent knowledge of the Company’s policy related to the production and delivery of food items.
• Training as evidenced by a certificate of completion in key HACCP principles.
• Knowledge of the Company’s policy related to health and safety and industry knowledge of safety protocols for off-shore operations.
• Requires a reasonable command of the English language
• Problem solving—the individual identifies and resolves problems in a timely manner
• Excellent arithmetic and comprehension skills

• Excellent interpersonal, organizational and communication skills.
• Ability to build successful and long-term relationships
• Quality focus—the individual looks for ways to improve and promote quality and demonstrates accuracy and thoroughness within clear time frames.
• Team player – demonstrates an ability to integrate well with teams members and to support other members of the team when needed.
• Strong customer service orientation / focus.
• Safety and security—the individual observes safety andsecurity procedures and uses equipment and materials properly

• At least five (5) years of experience working in the culinary and/or hospitality industry.
• At least two (2) years Supervising in a team oriented environment