About this role
Job Title
Chef
Work Schedule
Equal Rotation
Department
Field Services
Work Location
HKN Hamrin Block, Salahaldin, Republic of Iraq – any of HKN's site
Reports to
Head Chef / Catering Supervisor
Start Date
To be confirmed
Subordinates
N/A
Application Deadline
August 20th, 2026
Contract Type
Open Contract
Other details
Three months' probation
About Us:
HKN Hamrin Ltd. is a privately held, independent oil and gas company operating in the Republic of Iraq. The Hamrin Block is comprised of 535 km2 and contains one producing field. The Hamrin field produces oil primarily from the Tertiary (Miocene) reservoirs — the Jeribe and Euphrates formations — with the Dhiban formation as a secondary reservoir.
At HKN, our strength lies in our highly experienced, diverse team, whose professionals bring insights from working across 80+ countries. We are committed to building a culture deeply rooted in our Core Values, which include Integrity, Respect, Commitment, Excellence, and Teamwork.
Position Summary
Work closely with Head Chef and catering supervisor and catering crew on managing the catering facilities. Responsible for local cuisine menu planning, food quality, and team management. Ensure a diverse, high-quality dining experience while maintaining hygiene standards and fostering a collaborative kitchen environment.
Main Duties & Responsibilities
• Planning the menus & special functions in consultation with head chef and Catering Supervisor.
• Manages kitchen and dining facilities,
• Each day provide varied menus to cater for Kurdish, Middle Eastern, Asian and Western expatriate pallets,
• Ensure that the kitchen and dining areas are maintained to a high standard of hygiene and cleanliness,
• Carry out deep cleaning of kitchen appliances and kitchen area at least once per month,
• Report any incidents and or injuries to line manager and HKN HSE Manager,
• Continually strive to improve food preparation and presentation,
• Minimize food wastage,
• Maintain a proper food rotation First in First Out (FIFO) basis,
• Maintain a proper menu for lunch and dinner on a monthly basis.
• Ensure HACCP (Hazard Analysis Critical Control Point) policies & procedures are conformed to including all temperature logs & records
Minimum Qualifications
Required:
• Experience: A minimum of 5-7 years of progressive culinary experience, with at least 2-3 years in a supervisory role.
• Culinary skills: Demonstrated expertise in menu planning, food preparation, and presentation. Knowledge of various cuisines and the ability to create innovative dishes.
• Leadership Skills: Strong leadership and management abilities, including the ability to lead and motivate a kitchen team, manage inventory, and control costs.
• Safety and Hygiene: Knowledge of food safety regulations and a commitment to maintaining a clean and safe kitchen environment.
• Communication: Effective communication skills to liaise with kitchen staff, management, and clients.
Preferred
• Culinary Education: A degree or diploma in culinary arts or a related field is typically preferred.
• Food Hygiene certification
• Good command in English
Physical Requirements
• Candidates must stand for extended periods, lift and carry items up to 50 pounds, demonstrate manual dexterity for precise tasks, bend and stoop as needed, tolerate varying temperatures, maintain physical endurance, collaborate effectively, and prioritize safety in a fast-paced kitchen environment.