The Position:Lead and manage the catering team, ensuring smooth and efficient kitchen and dining operations Deliver catering services and menu as per contractual commitmentsDevelop and create diverse and nutritious menus in accordance that cater to various dietary requirements, including periodical menu planning and implementation Oversee food preparation, cooking, and presentation to maintain high standards of quality and hygiene Manage inventory, including ordering, stocking, and controlling food costs Train and mentor catering team members to foster a positive and productive work environment Ensure compliance with health and safety regulations, including food safety standards Work closely with village managers to meet client expectations and execute special events or themed meals 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