The Training \& Development Chef is responsible for developing, implementing, and evaluating training programs for kitchen personnel across offshore rigs, onshore camps, and remote project locations. The role ensures all culinary staff are trained in food safety, hygiene, menu preparation, operational standards, cost control, and quality assurance while maintaining company and client standards. The Training \& Development Chef also supports continuous improvement, staff competency development, and operational excellence across all catering locations.
Key Responsibilities1. Training \& Development
- Design, implement, and continuously improve training programs for kitchen personnel, including chefs, cooks, assistant cooks, bakers, waiters, and kitchen helpers.
- Conduct induction and refresher training for all catering staff.
- Develop training materials, manuals, SOPs, and competency assessments.
- Train employees on food preparation techniques, menu execution, portion control, and presentation standards.
- Ensure proper training in the use, maintenance, and safe handling of kitchen equipment and utensils.
- Identify skill gaps and recommend corrective training programs.
2. Food Safety \& Hygiene
- Deliver training on HACCP, food safety, sanitation, personal hygiene, and infection prevention.
- Ensure compliance with food safety regulations, company policies, and client requirements.
- Conduct hygiene inspections and recommend corrective actions.
- Promote a strong food safety culture throughout all operations.
3. Culinary Standards \& Quality Assurance
- Standardize recipes, cooking methods, food presentation, and garnishing across all locations.
- Monitor food quality, consistency, and customer satisfaction.
- Evaluate recipes and recommend improvements to enhance quality and cost efficiency.
- Ensure Bain Marie presentation and buffet standards are consistently maintained.
4. Cost Control \& Operational Efficiency
- Train staff on food cost management, inventory control, waste reduction, and efficient use of ingredients.
- Assist Project Managers in monitoring food costs and identifying improvement opportunities.
- Recommend process improvements to increase operational efficiency.
5. Staff Assessment \& Development
- Evaluate employee competencies through practical assessments and performance observations.
- Prepare training evaluation reports and competency records.
- Develop individual learning plans for employees requiring additional support.
- Identify high-potential employees and recommend internal promotions and career development opportunities.
6. Operational Support
- Conduct regular visits to offshore and onshore project sites to monitor compliance with operational standards.
- Provide coaching and mentoring to kitchen teams.
- Temporarily support kitchen operations during staffing shortages or emergency situations.
- Organize and supervise client special events and catering activities when required.
7. Recruitment Support
- Participate in recruitment interviews and practical trade tests for culinary positions.
- Evaluate candidates' technical skills and recommend suitable hires.
- Assist with onboarding and orientation of newly recruited kitchen staff.
8. Reporting \& Documentation
- Maintain accurate records of all training sessions, attendance, competency assessments, and certifications.
- Prepare periodic reports on training effectiveness, employee performance, and operational improvements.
- Report training deficiencies, food quality concerns, and compliance issues to the Project Manager and Operations Manager.
9. Health, Safety \& Compliance
- Ensure compliance with company HSE policies and client safety standards.
- Promote safe working practices within all kitchen operations.
- Participate in safety meetings, audits, and emergency response activities as required.
10. Other Duties
- Travel to project locations as required to conduct training and operational audits.
- Support management in implementing new catering initiatives and best practices.
- Perform other duties assigned by management related to catering operations and staff development.
Minimum QualificationsEducation
- Diploma or Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline.
Experience
- Minimum 8–10 years of experience in large-scale catering, hospitality, institutional, or offshore catering operations.
- At least 3–5 years in a training, supervisory, or executive chef role.
- Experience in oil \& gas, offshore, mining, military, or remote camp catering is highly preferred.
Skills \& Competencies
- Strong culinary knowledge and large-volume food production experience.
- Excellent training, coaching, mentoring, and presentation skills.
- Sound knowledge of HACCP, food safety, sanitation, and quality management systems.
- Strong leadership, communication, and interpersonal skills.
- Knowledge of food costing, menu planning, inventory management, and waste control.
- Ability to evaluate staff competencies and develop training plans.
- Proficient in Microsoft Office and training documentation.
- Ability to work in remote locations and travel frequently.
Preferred Certifications
- HACCP Certification
- Food Safety Level 3 or equivalent
- Train-the-Trainer Certification
- IOSH, NEBOSH, or HSE Certification (preferred)
- First Aid and Fire Safety Training (preferred)
Key Competencies
- Leadership and Team Development
- Coaching and Mentoring
- Food Safety \& Quality Assurance
- Menu Planning \& Standardization
- Training Delivery \& Facilitation
- Performance Management
- Problem Solving \& Decision Making
- Communication \& Interpersonal Skills
- Cost Control \& Operational Excellence
- Adaptability and Continuous Improvement
Pay: KD300.000 per month
Location:
Work Location: In person
Arabic
Chinese
French
Russian
Spanish