Head Chef

Francois Offshore Catering Ltd are currently looking to recruit experienced and immediately available Head Chefs to join our clients Offshore Drilling vessel.

Stena Drilling is delighted to be commencing operations offshore Newfoundland and Labrador, Canada for an anticipated five (5) month drilling campaign onboard the Stena IceMAX Drillship.

There are currently temporary opportunities for 2 Head Chefs, working on a 28/28 on/off rotation.

**Business Address**:Francois Offshore Catering Ltd, 710-10 Fort William Place, St. John's, NL, A1C 1K4

**Wage**: $36.16 CAD per hour

**Benefits**:Dental, Life, Medical, Vision, and where applicable, Offshore Allowance.

**Position Objective**:
Support the client's operation at a designated site, adhering to budgetary constraints, company policies, procedures, and legal requirements.

**Skills, Education, and Experience**:

- City & Guilds 706/1 & 706/2 or equivalent.
- 12 years relative experience
- Basic food hygiene as minimum,
- First aid qualification, (If required)
- Relevant industry experience, including proven management skills in a similar catering operation.
- Demonstrate the following:

- An understanding of operating a catering business according to strict budgetary constraints
- A working knowledge of a supervisor's responsibilities concerning food hygiene
- An understanding of nutrition and menu planning
- Customer service experience
- Ability to manage designated human resource issues
- Computer literacy - Microsoft word, excel and Outlook
- Competency as a trainer
- Good communication skills with the ability to maintain a good working relationship between company staff, customers, clients, and management
- Possess a strong commitment to teamwork
- Be a strong team leader and mentor
- Ability to work with colleagues in a co-operative and non-conflicting manner
- Be consistent and accurate in all areas of work
- Ability to follow and encourage others to follow a quality/health & safety and environmental management system
- Canadian BST/R
- Regulatory Awareness
- H2S Alive
- WHMIS 2015
- Suit Fit & Face Fit
- Canadian Emergency First Aid, CPR & Defibrillator
- Proficiency in Designated Security Duties / Awareness
- Food Handler Certificate
- Fluent in English, including reading and writing

**Scope of Duties**:

- Supervise the galley within the approved budget guidelines.
- With Accommodation Facilities Manager plan and prepare menus that are attractive, well balanced, maximise commodities and achieve a high degree of customer acceptance.
- Prepare food items in accordance with menu requirements using standard recipes and production methods, including the effective use of garnish and presentation techniques to enhance the visual impact of prepared food.
- Utilise batch-cooking systems to ensure the continuous supply of fresh food to the customer.
- Serve customers quickly in a courteous and polite manner.
- Comply with customer requests in a timely, friendly and efficient manner.
- Ensure that galley staff are effectively deployed to enable prompt service of all meals at the agreed times.
- Ensure employees under their supervision work in a healthy/safe and are environmentally aware.
- Ensure all deliveries are checked and stored in accordance with company procedures.
- Ensure that any customer complaints are dealt with to the customer's satisfaction or forwarded to the Accommodation Facilities Manager in a timely manner.
- Ensure that good stock rotation procedures are followed (First in, First out) to minimize the wastage of commodities.
- Continually monitor the standard of operations and ensure that contractual obligations are met.
- Ensure that all galley staff are made aware of their responsibilities and receive the necessary training and guidance to improve overall performance.
- Ensure the highest standards of hygiene/cleanliness are maintained at all times and all staff are well presented.
- Ensure that all staff understand and adhere to the site specific approved cleaning schedule.
- Ensure that materials, such as chemicals, are used in accordance with manufacturer's instructions and MSDS sheets (Example: dilutions, storage, harmful effects etc).
- Ensure compliance with all Francois Offshore Catering and client policies and procedures, including adherence to all health and safety standards, policies and procedures.
- Ensure all staff have a healthy/safe and environmentally friendly working environment. Report any unsafe acts or conditions to the safety officer and Accommodation Facilities Manager as soon as possible.
- Ensure that defective equipment is reported to the appropriate person and properly recorded.
- Report, and when appropriate take action, for incidents of loss, theft, damage or unacceptable raw materials.
- Participate in team meetings and contribute ideas that will make the workplace healthier/safer more environmentally aware and more productive.
- Conduct and/or attend training specific to your particular vessel.
- Ensure re