PRIMARY PURPOSE OF THE ROLE
The Boyair (Chef) is responsible for the preparation, cooking, and service of safe, nutritious, and culturally appropriate meals for employees, contractors, and visitor at Company-operated facilities and camps. The role is critical to maintaining workforce health, morale, productivity, and compliance with food safety and occupational health standards within Geotic Industries Inc.
The Boyair supports operational continuity by ensuring that all meals are prepared in a timely, hygienic, and cost-effective manner, aligned with Company policies and local regulatory requirements.
KEY DUTIES AND RESPONSIBILITIES
2.1 Food Preparation and Service
- Plan, prepare, and cook daily meals for Company personnel according to established menus and dietary requirements.
- Ensure timely service of breakfast, lunch, dinner, and refreshments as scheduled.
- Prepare meals in sufficient quantities to meet workforce demand without excessive waste.
2.2 Food Safety and Hygiene
- Maintain strict compliance with food safety, sanitation, and hygiene standards.
- Ensure proper storage of perishable and non-perishable food items.
- Monitor expiry dates, food quality, and storage temperatures.
- Maintain a clean and organised kitchen and food preparation area at all times.
2.3 Inventory and Supplies
- Assist with monitoring kitchen inventory and reporting stock requirements to the Storeman or Procurement Officer.
- Ensure efficient use of food supplies to minimise spoilage and losses.
- Participate in receipt and inspection of food supplies.
2.4 Workforce Support
- Provide meals that accommodate basic dietary needs, cultural preferences, and operational demands.
- Maintain a professional and respectful attitude toward all staff.
- Respond to feedback on meals and make reasonable improvements where feasible.
2.5 Health and Safety Compliance
- Comply with Company Occupational Safety and Health (OSH) policies.
- Use appropriate personal protective equipment (PPE) when required.
- Report any safety hazards, equipment faults, or food-related risks immediately.
REPORTING RELATIONSHIPS
The Boyair reports directly to the Workforce Planner & Operations Manager and works in coordination with the Storeman, Camp Accountant, and Procurement Unit for inventory and supplies.
MINIMUM QUALIFICATIONS, KNOWLEDGE, AND EXPERIENCE
- Basic literacy and numeracy.
- Prior experience in cooking or food preparation for groups, camps, institutions, or commercial kitchens.
- Knowledge of safe food handling practices.
- Valid food handler’s certificate
The successful candidate should demonstrate:
- Practical experience preparing meals for large groups.
- Knowledge of local and regional cuisine.
- Ability to work long hours and adapt to rotating schedules.
- Ability to work under pressure and meet strict meal timelines.
- Formal culinary training is an asset but not mandatory.
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