PRIMARY PURPOSE OF THE ROLE
The Kitchen Helper (Chef) is responsible for supporting the preparation, cooking, and serving of meals for employees and contractors operating at Company-managed facilities and camps. The role ensures that food is prepared in a safe, hygienic, timely, and nutritionally adequate manner to support workforce health, wellbeing, and operational continuity. The position plays a critical role in maintaining living standards, morale, and compliance with occupational health and safety requirements in remote and high-demand operational environments.
KEY DUTIES AND RESPONSIBILITIES
The Kitchen Helper (Chef) shall be responsible for the following duties:
Food Preparation and Service
- Assist in the preparation, cooking, and serving of daily meals for staff and visitors.
- Follow approved menus and portion control guidelines to ensure adequate nutrition and cost efficiency.
- Prepare breakfast, lunch, dinner, and special dietary meals where required.
- Ensure meals are served on time according to camp schedules and shift patterns.
Hygiene, Safety, and Compliance
- Maintain strict cleanliness of kitchen areas, equipment, utensils, and storage facilities.
- Comply with all food safety, sanitation, and hygiene standards.
- Use personal protective equipment (PPE) and follow safe food handling procedures at all times.
- Assist in pest control, waste management, and sanitation protocols.
Inventory and Supplies
- Assist in receiving, storing, and rotating food supplies in accordance with inventory procedures.
- Monitor stock levels and report shortages or spoilage to the Camp Supervisor or Procurement Officer.
- Support the preparation of food requisitions and stock records.
Camp Support Functions
- Assist in cleaning dining areas and kitchen facilities.
- Support laundry, dishwashing, and general camp maintenance where required.
- Follow camp behavioural rules and workforce management policies.
REPORTING RELATIONSHIP
The Kitchen Helper (Assistant Chef) reports directly to the Boyair (Chef). The role may receive operational instructions from the Mine Manager or designated site supervisor.
SAFETY AND COMPLIANCE OBLIGATIONS
The employee must:
- Comply with the Occupational Safety and Health Act of Guyana.
- Follow all Company safety, camp, and hygiene policies.
- Participate in safety briefings and inspections.
- Immediately report unsafe conditions, incidents, or contamination risks.
Failure to comply with safety requirements may result in disciplinary action.
MINIMUM QUALIFICATIONS
- At least primary or secondary school education.
- Basic training or experience in food preparation, catering, or camp services.
- Food handling or hygiene certification is an asset.
- Willingness to work shifts, weekends, and in remote locations.
KNOWLEDGE AND EXPERIENCE
- Basic knowledge of food preparation and kitchen operations.
- Understanding of hygiene and sanitation practices.
- Ability to work in physically demanding environments.
- Experience in camps, industrial kitchens, or institutional catering is an advantage.
COMPETENCIES AND PROFESSIONAL REQUIREMENTS
The successful candidate should demonstrate:
- Reliability and punctuality.
- Strong work ethic and teamwork.
- Ability to follow instructions and procedures.
- Physical stamina and adaptability.
- Respect for diversity and camp living standards.
GENERAL PROVISIONS
- This position is subject to medical fitness requirements.
- Employment is governed by the labour laws of Guyana.
- The Company reserves the right to amend duties in line with operational needs.
- All employees must sign the Company’s Code of Conduct, Safety Policy, and Camp Rules.
