The Position:Prepare and cook a variety of dishes to meet menu specifications Ensure food quality and presentation meet establishedAssist in the preparation of ingredients, including bulk food preparation Maintain cleanliness and organization of the kitchen and workstations Follow food safety and hygiene regulations to ensure a safe working environment Collaborate with other kitchen staff to ensure timely meal service Support the Head Chef and Sous Chef in various kitchen operations Our Benefits: All flights to and from site paid for by the companyMeals, accommodation provided for the duration of your time on siteAll costs for medicals, training and uniforms are covered by the companyValues based positive company culture, with a caring and energetic team.Purposeful and rewarding work with a competitive salaryEmployee Assistance Program for health and wellbeingOngoing learning and development opportunities within our global organization Minimum Criteria: Ability to undertake regular travel to site on a DIDO/FIFO rosterAbility to work in a remote and physically demanding environmentExperience in bulk cooking, high-volume catering or remote village operations is preferred Proven experience as a Head Chef or Sous Chef, preferably in high-volume catering environmentAbility to work to client expectations and adapt menus accordingly Strong leadership, communication, and interpersonal skills Exceptional culinary skills with a creative flair for menu development in a bulk cooking environmentAbility to thrive in a fast-paced and dynamic environment A proactive and solutions-focused approach to ensure kitchen operations run smoothly Excellent communication and interpersonal skills Strong knowledge and application of food safety and hygiene regulations Certificate III in Commercial Cookery (essential)Safe Food Handling Certificate (desired) Physically fit with the ability to successfully pass pre-employment medical requirements