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Food Services Manager vacancy in Sinai, Egypt (133jc)

This vacancy has now been filled, click here for our current vacancies.
Location: Sinai, Egypt
Salary: Excellent Ex-Pat Package
Vacancy type: Permanent
Sectors: Admin, Consultancy, Facilities Management, General, Health & Safety, Management, Overseas, Procurement, Project Management, Senior Appointments
Placed by: Ex-Mil Recruitment
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 Food Services Manager who will report to the Dep. Chief of Support (DCSP) and be responsible the Food Services Operations in both Camps, FOB-N & SC, and the provisioning of Remote Sites throughout the A.O.

You will work closely with the Force Food Services Technician (FFST) to ensure compliance with USDA standards. Coordinates with the DCSP & Force Inventory Manager (FIM) to secure stocks to support the 4 week menu cycle. Promotes efficiencies within the Food Services Operations with the goal of maximizing the productiveness of the work force whist minimising waste, and yet maintaining a safe and healthy environment.

Therefore your responsibilities will include:

• Manages, supervises, coordinates and evaluates work of Dining Facility Supervisors in preparing and serving food, and cleaning facilities and utensils in assigned Dining Facility.
• Works with the DCSP and Force Inventory Manager in planning and budgeting activities to maintain varied and healthy meal plans while remaining within the Basic Daily Feeding Allowance
• Ensures that the first in/first out inventory system is adopted in the food storerooms with exceptions being made only when the condition of a Food item dictates earlier rotation. Reviews lists of expired items on a monthly basis to identify any rectifiable cause and informs the Force Inventory Manager so that the correct write-off action may be taken.
• Ensures that the training programme implemented by the Deputy Food Services Manager is sufficient to ensure that the staff is able to comply fully with the requirements of the organisation and US regulations for the Food Services operation.
• Reviews the results of the periodic inspections performed by the Deputy Food Services Manager and takes corrective action as necessary.
• Works with the Dining Facility Supervisors (DFS) and Force Food Services Technician to develop the 4 week menu cycle, which should be reviewed every 90 days, to include the estimation of food preparation amounts and advise on the possible adjustment of recipes for the purpose of meeting projected meal requirements and minimizing waste.
• Receives copies of Force Vet and Preventative Medicine routine and special inspections of Dining Facilities and Club Systems and works with them and the Dining Facility Supervisors to remedy immediately any deficiencies that have been identified. Furthermore recommends changes or enhancements to the training program to prevent any future deficiencies.
• Works closely with the CSP staff to review and amend the multi-year equipment plan to reflect accurately the condition of existing food preparation equipment and Just In Time (JIT) replacement.
• In the event of a suspected or confirmed theft, ensures that a 100% inventory check is performed of Food items to determine quantity and location of stock discrepancies
• Coordinates with the CJ1/CPS representative regarding the running and function of the Club Systems to promote usage and contributions to the MSP annual budget.
• May 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. Perform emergency and stand-by duties as required.
• Ensures that accident books are maintained for the dining facilities and all injuries requiring any medical attention are recorded.
• Performs any other duties required by the Deputy Chief of Support. Works with the Food Services Technician to ensure that any deficiencies identified during any audit are rectified.

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 ten years' experience in institutional catering with at least five years’ experience in a managerial 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
• A good command of both written and spoken English is essential. Arabic is desirable.

This role would probably suit a SNCO/WO 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.
This vacancy has now been filled, click here for our current vacancies.

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