• ·         To allocate duties and tasks to subordinate catering & kitchen personal on site/ camp.

  ·          Oversees and liaises with quality control to maintain HACCP food safety hygiene requirement throughout food operations.

  ·         Liaises with sanitation department on hygiene and cleanliness throughout the kitchen units Controls operations and ensures that there is no food wastage.

  ·         Maintain and improve on food costs (profits

  ·         Design menus, suggest recipes for client satisfaction.

  ·         Prepare meals for cnooc client and partners in accordance with their meals

  ·         Ensure that recipes are in line with winrest

  ·         Ensure creativity in preparation of meals

  ·         Avoid food wastages

  ·         Participate in meal presentations, menu reviews and trainings

  and guidelines, including involvement, sense of responsibility, ethics, transparency, and honesty.  

To prepare, produce and present food to the agreed standard and to the agreed profit in accordance with company policy and within food costs provided