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Chef in Kandahar at DynCorp International LLC

Date Posted: 1/1/2019

Job Snapshot

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Job Description

Job Summary
The Chef ensures the overall food service operation of assigned dining facility for the company is maintained in a regular and consistent manner so that food quality standards are met.
Principal Accountabilities
(Typical duties include the following, although specific duties vary by assignment or contract.)
  • Meet or exceed industry and food safety standards for preparation, storage, and serving of food
  • Lead subordinates successfully into productive working methods by setting an example with professional and disciplined habits
  • Create, prepare, and cook foods of all types, as well as direct the preparation, seasoning and cooking of other foods by assigned staff
  • Monitor food production and service to assure that planned menus are followed and substitutions comply with meal requirements
  • Accurately complete daily, weekly, and monthly check lists; maintain full production, waste, and other applicable records on all meals
  • Provide two-way line of communication with all Food Service staff members
  • Responsible for menu planning that conforms to client requirements, providing nutritional and appetizing food, and overseeing publication and distribution of menus
  • Provide regular training sessions for all food service employees in areas of food production, sanitation, TB Med 530 and FDA Food code program regulations, etc.
  • Perform other qualified duties as assigned

Knowledge & Skills
  • Excellent English communication skills and ability to interact effectively with customers and other  personnel
  • Knowledge of food service and sanitation standards
  • Willingness to learn and grow in food service abilities
  • Ability to multi-task and handle all service points in dining facility
  • Ability to consistently arrive punctually and contribute to positive dining atmosphere

Experience & Education
  • Minimum four (4) years of experience in full service or institutional food service environment
  • High school diploma or equivalent

Physical Requirements/Working Environment
  • Ability to stand for long periods of time such as ten (10) to twelve (12) hours, bend, kneel, and reach to store/retrieve supplies
  • Ability to lift, carry, and push supplies and boxes up to 50 pounds
  • Good vision, reading ability, wrist movements, and physical feeling to operate food service equipment
  • Ability to talk and hear well to instruct employees and assist dining facility customers
  • Position requires shift work, days and nights
  • Living and working conditions at assignment location could be remote and uncomfortable
  • Long hours, exposure to weather and hazardous conditions
  • Personnel should be aware of moving on short notice and under adverse conditions


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