Assistant Chef
Job Category: HKN HR Requisition Number: ASSIS001401 Showing 1 location Job Details
Description
Job Title
Assistant Chef
Work Schedule
6 days/ week
Department
Business Support
Work Location
Erbil Office
Reports to
Chef
Transportation
As per company policy
Subordinates
n/a
Accommodation
NA
Employment Type
One year contract
Application Deadline
November 12, 2024
Start Date
TBC
Other details
Three months' probation
HKN Energy Ltd. is a privately held, independent energy company with oil exploration and production operations in the Kurdistan Region of Iraq (KRI).
HKN Energy is focused on increasing production of its Sarsang Block, located in the prolific Zagros fold, and thrust belt of Northern Kurdistan. We have a highly experienced, diverse team with work experience in over 80 different countries. HKN Energy is committed to building a company culture that is guided by its Core Values of Integrity, Respect, Excellence, Commitment, and Teamwork.
Position Summary:
Work closely with Chef on managing the catering facility responsible for menu planning, food quality. Ensures a divers high quality dining experience while maintaining hygiene standards and fostering a collaborative kitchen environment.
Main Duties & Responsibilities:
Shall include but not be limited to the following:
Assist the chef to manage the kitchen and dining facilities, Each day provide varied menus to cater for Kurdish, Middle Eastern, Asian and Western expatriate pallets, Keep all areas of the Catering Facility clean & hygienic Ensure that the kitchen and dining areas are maintained to a high standard of hygiene and cleanliness, Manging the fresh and dry food storage Carry out deep cleaning of kitchen appliances and kitchen area at least once per month Organize the purchase of food products, either from the local market or via distributors, always ensuring the food products are of good quality, Report any incidents and or injuries to line manager and HKN HSE Manager, Continually strive to improve food preparation and presentation, Minimize food wastage, Maintain a proper food rotation First in First Out (FIFO) basis, Maintain a proper menu for lunch and dinner on a monthly basis.
Minimum Qualifications:
Culinary Education: A culinary degree or diploma is an asset but not always mandatory. Experience: 2-3 years of culinary experience, with exposure to various aspects of kitchen operations. Culinary skills: proficient in basic cooking techniques, food preparations, and an understanding of kitchen equipment. Team player: Ability to work collaboratively with the head chef and other kitchen staff to ensure a smooth operation. Adaptability: Willingness to learn and adapt to new recipes, techniques, and kitchen protocols. Safety and hygiene: knowledge of food safety practices and a commitment to maintaining cleanliness in the kitchen. Communication: Good communication skills to affectively coordinate with the kitchen team.
Physical Requirements:
Candidates must stand for extended periods, lift and carry items up to 50 pounds, demonstrate manual dexterity for precise tasks, bend and stoop as needed, tolerate varying temperatures, maintain physical endurance, collaborate effectively, and prioritize safety in a fast-paced kitchen environment.
Skills
Education
Experience
