About this role
Job Title
Head Chef
Work Schedule
Equal Rotation
Department
Field Service
Work Location
HKN Hamrin Block, Salahaldin, Republic of Iraq – any of HKN's site
Reports to
Catering Supervisor / FS Team Lead
Start Date
To be confirmed
Subordinates
Chef, Assistant Chef(s), Baker(s), Kitchen Attendant(s), Kitchen Storeman
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:
The Head Chef is the one of senior member of the catering team and holds full accountability for all catering operations across the camp/DFAC. The Head Chef supervises and directs the entire catering crew (Chef, Assistant Chef, Baker, Kitchen Attendants, and Kitchen Storeman), leads menu planning and preparation, controls stores and stock, manages ordering and procurement, and drives day-to-day HACCP and food safety compliance, ensuring a safe, hygienic, high-quality, and cost-effective dining experience for all camp residents.
Main Duties & Responsibilities
• Take full ownership and accountability for all catering, kitchen, DFAC, and store operations across the assigned site(s).
• Supervise, direct, and manage the entire catering crew, including the Chef, Assistant Chef(s), Baker(s), Kitchen Attendant(s), and Kitchen Storeman, assigning duties, shifts, and rotations.
• Plan, prepare, and approve varied menus (Kurdish, Middle Eastern, Asian, and Western) for daily meals and special occasions, catering to POB numbers and dietary requirements.
• Conduct regular store and stock checks, verifying inventory accuracy, expiry dates, and proper FIFO (First In, First Out) rotation,
• Manage and approve all food and cleaning material orders, liaising with the Kitchen Storeman and procurement team to ensure timely, cost-effective purchasing.
• Carry out day-to-day HACCP and food safety follow-up, including temperature logs, cleaning checklists, and hygiene audits, ensuring full compliance across all catering areas.
• Monitor food and labour costs, controlling wastage and ensuring catering operations remain within approved budget.
• Liaise with the Camp Supervisor and Field Services management on catering-related matters, staffing needs, and site requirements.
• Conduct performance reviews, on-the-job training, and coaching for the catering crew, supporting skill development and succession planning.
• Ensure compliance with HKN policies, local regulations, and international food safety and hygiene standards.
• Investigate and report any incidents, injuries, or non-conformances to line management and the HKN HSE Manager,
• Verify supplier deliveries for quality and quantity against approved orders, resolving any discrepancies,
• Learn and effectively operate the Food Book system (or equivalent HKN catering software) for budget control, ordering, and stock management, ensuring accurate and up-to-date records
• Maintain accurate administrative and financial records related to catering operations, stock, and staffing
• Represent the catering department in management meetings and provide regular operational and stock reports to senior management.
• Ensure continuity and consistency of catering service standards across all HKN camp sites as required.
• Continually review and improve food preparation, presentation, and service standards, minimizing food wastage.
Minimum Qualifications
Required:
• Culinary degree, diploma, or equivalent professional culinary qualification.
• Minimum 7-10 years of progressive culinary experience, including at least 3-5 years in a Head Chef, Executive Chef, or senior kitchen management role.
• Proven experience managing multi-disciplinary catering teams, ideally within remote camp, hospitality, or Oil & Gas environments.
• Strong knowledge of HACCP, food safety regulations, and international hygiene standards.
• Strong leadership, staff management, and team development skills,
• Demonstrated experience in stock control, procurement, and catering budget management.
• Good command of English, both spoken and written,
• Computer literate with working knowledge of MS Word, Excel, and Outlook.
Preferred:
• Food Hygiene / HACCP certification.
• Prior Oil & Gas or remote site catering experience.
Physical Requirements
• Candidates must be able to stand for extended periods, lift and carry items up to 50 pounds, and demonstrate manual dexterity for precise tasks.
• Must be able to bend and stoop as needed, tolerate varying kitchen temperatures, and maintain physical endurance in a fast-paced environment.
• Must be fit and healthy, holding an up-to-date Yellow Card with Doctor's certificates.
• Must be able to work flexible and irregular shift patterns as required by camp operations.