Dining Hall Foreman vacancy in Sinai, Egypt (131jc)

My client, who are an independent international organization, created by agreement between the Arab Republic of Egypt and the State of Israel, with peacekeeping responsibilities in the Sinai.

They are now seeking to recruit a Dining Hall Foreman who will report to the Dining Facility Supervisor and be responsible for the day to day operation of the Dining Facility.

Therefore your basic function will be to supervise locally employed personnel in the day to day operation of the dining facility at either of their two main locations, ensuring that the food is prepared and served properly at meal times during the assigned shift pattern.

You will be monitoring all serving lines to ensure appropriate levels of prepared food are available throughout the entire meal. Ensures that box lunches are prepared properly, both in content and number, as well as the provisioning of Remote Sites. Works to ensure compliance with food and personal hygiene standards at all times. Carries out On the Job Training (OJT) for locally employed personnel as required and in accordance with the Deputy Food Services Manager’s instructions.

Therefore your responsibilities will include:

• Monitors all activities within the assigned Dining Facility during the assigned shift to ensure high standards of personal and procedural hygiene, sanitation, safety, physical security and compliance with approved food preparation methods and techniques. Monitors serving lines to ensure food items are correctly stored prior to presentation, presented, served and replaced as required. Supervises, coordinates and evaluates the work of locally employed personnel in preparing, serving food, and cleaning and sanitizing operations in the assigned Dining Facility.

• Supervises the issue, receipt, storage and control of food inventory, including random checking of issues to Remote Sites, receipts from the Logistics Centre during assigned shift. Ensures that all issues of food and items consumed by the dining facilities are entered correctly into SAP. Any discrepancies are to be reported to the Dining Hall Supervisors prior to the end of the relevant shift.

• Adopts a first in/first out inventory system so that the oldest Food items are issued first. Promotes efficiencies within the assigned Dining Facility to maximise the productiveness of the work force whist minimising waste and maintaining a safe and healthy environment.

• Assists the Deputy Food Services Manager with the implementation and oversight of an OJT program for the promotion and maintenance of safe food handling and preparation

• Assists with the implementation of changes following the notification of deficiencies identified during the Force Vet and Preventative Medicine routine and special inspections. Works with the Dining Facility Supervisor to make changes to the OJT programme to prevent any future deficiencies.

• Monitors equipment operation and function to ensure that it remains serviceable and suitable for purpose. Monitors the Planned Preventative Maintenance and Corrective Maintenance performed. Briefs the Dining Facility Supervisor before shift completion on any unserviceable equipment.

• Informs the Dining Facility Supervisor of incidents of outstanding performance and initiative by staff during the assigned shift. Reports any discrepancies, short falls, complaints or disciplinary actions to the Dining facility Supervisor at the end of each shift.

• May be asked to oversee the operation of the Club System by the Food Services Manager on behalf of Senior Management.

• Will be required to work irregular hours/shifts as necessary to meet work requirements. May be required to perform in other duties when the organisational operational THREATCOM LEVEL changes. Performs emergency and stand-by duties as required.

• Maintains an ‘accident book’ for the dining facility and records all injuries requiring any medical attention. The book should contain a description of the circumstances of the incident if treatment is required by Force Medical Staff at a Dispensary.

• Performs any other duties required by the Dining Facility Supervisor or Food Services Manager.

To be eligible for this role you will need the following minimum qualifications and experience:

• Graduate of a recognized Hotel & Catering Institute or equivalent military training. Minimum of five years' experience in institutional catering with at least two years’ experience in a supervisory capacity.

• Must have a broad range of culinary skills as well as experience in training of personnel in food service hygiene and sanitation.

• Experience within a military dining facility and/or multinational environment an advantage. International experience desirable.

• Computer literacy and ability to use Microsoft Office is essential. Knowledge of SAP or another ERP system is preferable

This role would probably suit a JNCO/NCO who has been responsible for running a dining function overseas and is experienced in work with other nationalities.

In return they are offering a good tax free salary package, as well as an outstanding benefit package which includes 20% salary uplift, pension plan, as well as ongoing professional development program. You will also be entitled to 28 ½ days leave per year, with free flights, accommodation, food, insurance as well as a lot of other extras.