Head Chef

Job Location: Eritrea, East Africa
Job Closing Date: 18 October 2026
Salary: Market Related
Contract Period: Definite (2 Years)

Introduction to Bisha Mining Share Company

BMSC is an Eritrean company formed for the development and operation of the Bisha Mine in western Eritrea, Africa. The Bisha Mine is a high-grade copper, gold, silver and zinc mine that commenced production in February 2011. The Bisha Mine has received continuous support from the Eritrean government, who granted the Company's mining license in January 2008. The project is the first modern mine in Eritrea.

After two years of low-cost gold production, the Bisha Mine transitioned to low-cost, high-grade copper production in 2013. Starting in 2016, Bisha also produces zinc concentrate. Further resource potential exists at depth and from nearby discoveries within the Company's licensed areas.

The site is a well-established site with excellent catering and recreational facilities. The site also offers Wi-Fi internet coverage throughout the village as well international TV and a full gymnasium. Security ranks with best in the world and employees mountain bike freely. Expatriates work a roster of 6 weeks on and 3 weeks off; we offer on-site medical services as well as company medical, accident death and disability and life insurance (employee only); Employees are provided with private rooms with en-suite toilet and shower facilities; Working hours at Bisha are Monday to Saturday from 6am to 6pm with a one-hour lunch break and Sundays from 6am to 12pm with the afternoon off.

The successful candidate will earn a salary which is market related. Contract is for a period of 02 (two) Years.

Kindly Note - Only shortlisted candidates will be contacted. Please consider your application unsuccessful if you do not receive a response within 2 weeks after the application closing date.

PRIMARY PURPOSE

• The Head Chef is responsible for leading all culinary operations within the BMSC camp catering facilities. The position ensures the delivery of safe, nutritious, and high-quality meals to a diverse workforce while maintaining food safety standards, operational efficiency, cost control, and workforce development. The Head Chef provides leadership to kitchen personnel and supports the development of national employees through ongoing training and mentorship.

MAIN FUNCTIONS
Kitchen Management and Leadership

• Manage and coordinate daily kitchen operations to ensure safe, efficient, and high-quality food production.
• Allocate duties and schedules to kitchen personnel to support operational requirements.
• Supervise cooks, bakers, kitchen assistants, and other catering employees.
• Foster a positive, disciplined, and productive working environment.
• Conduct training, mentoring, and coaching of national employees to develop culinary and supervisory capabilities.
• Participate in workforce succession planning and nationalization initiatives.
• Coordinate with catering and service teams regarding menus, special requirements, and operational changes.
• Provide input into kitchen facility improvements, equipment upgrades, and operational efficiencies.

Food Production and Culinary Excellence

• Develop, implement, and continuously improve menu cycles that meet workforce dietary and nutritional requirements.
• Prepare and oversee the production of international, Western, regional, and local cuisine.
• Ensure food quality, taste, presentation, and consistency standards are maintained.
• Monitor portion control and food preparation standards.
• Adapt menus and recipes to accommodate dietary restrictions, allergies, and medical requirements preferences.
• Introduce innovative menu items and seasonal offerings to improve customer satisfaction.
• Ensure meals meet the nutritional requirements of employees working in physically demanding environments.

Health, Safety, Environment and Sanitation

• Ensure compliance with company HSE standards, food safety regulations, and local health requirements.
• Promote and maintain safe work practices within kitchen operations.
• Conduct regular workplace inspections and identify potential hazards.
• Ensure proper sanitation of kitchen equipment, food preparation areas, and storage facilities.
• Maintain HACCP requirements and food safety documentation.
• Report incidents, near misses, and non-compliance matters as required.
• Support regular audits and inspections conducted by management and regulatory authorities.

Supply Chain, Inventory and Cost Control

• Monitor inventory levels of food, beverages, and kitchen consumables.
• Implement stock rotation and storage control procedures.
• Conduct regular stock counts and reconcile inventory records.
• Minimize food waste and improve utilization of resources.
• Monitor food costs and maintain expenditure within approved budgets.
• Provide recommendations regarding procurement requirements and replenishment schedules.
• Ensure proper care and accountability of kitchen equipment, utensils, and catering assets.

Administration and Reporting

• Prepare operational reports as required.
• Maintain attendance records and manpower information for catering employees.
• Submit menu plans and significant menu changes for management review and approval.
• Maintain accurate records relating to food safety, inventory, training, and operational performance.
• Participate in departmental meetings and provide recommendations for continuous improvement.

UNIQUE REQUIREMENTS / OTHER INFORMATION

• Ability to work on a remote mining site rotational roster.
• Ability to work flexible hours, including weekends and public holidays when required.
• Must be capable of working effectively in a multicultural and multinational environment.
• Expected to transfer skills and knowledge to national employees to support succession planning and workforce nationalization objectives.

KNOWLEDGE, EXPERIENCE AND SKILLS

Qualifications

• Diploma in Hospitality Management, Culinary Arts, Professional Cookery, or equivalent recognized qualification.
• HACCP (Hazard Analysis Critical Control Point) Certification.
• Food Safety/Food Handler Certification.
• Additional culinary certifications are desirable).

Knowledge and Experience

• Minimum 5 to 10 years of culinary management experience in high-volume catering operations, mining camps, remote site facilities, hotels, resorts, or industrial catering environments.
• Minimum 3 years' experience as a Head Chef or Senior Sous Chef in a large-scale commercial kitchen.
• Demonstrated experience managing multicultural and multinational workforces.
• Extensive knowledge of international, Western, and regional cuisines.
• Proven experience in menu planning, food costing, inventory management, and budget control.
• Experience implementing food safety, hygiene, and sanitation standards in industrial catering environments.
• Experience coaching, mentoring, and developing national employees through structured training programs.

Technical Skills

• Advanced culinary and food preparation techniques.
• Menu planning, recipe development, and food costing.
• Inventory control and stock management.
• HACCP and food safety management systems.
• Nutritional planning and dietary management.
• Knowledge of halal and other special dietary requirements.
• Kitchen equipment operation and maintenance practices.
• Intermediate Microsoft Office skills (Word, Excel, Outlook.

Behavioural Skills

• Strong leadership and people management skills.
• Effective communication and interpersonal skills.
• Coaching and mentoring capability.
• Customer service orientation.
• Ability to work in a remote-site environment.
• Planning and organizing skills.
• Problem-solving and decision-making abilities.
• Ability to perform under pressure and manage multiple priorities.
• Commitment to safety, teamwork, and continuous improvement