Team size: 4-5 (on site: 10-14)
The Culinary team is responsible for making recipes for all common meals in the camp, including build. Having a plan for ordering, buying and storing all ingredients needed. All recipes should have clear preparation instructions, be printed and made available to head-chefs. The Culinary team needs to arrange all ingredients in order to minimise risk of food-teams using wrong ingredients.
The Culinary team should work in close collaboration with the Kitchen team and make a plan for all food-shifts, including how many heads that are needed, what time food should be served and assigning head-chefs for each meal.
The Culinary team should assign and inform all head-chefs (leads for each food-shift) on how the kitchen should be operated and how to prepare the food. There should also be a plan for handling leftovers. The Culinary team should be prepared to make changes to the food-plan as needed during the week if ingredients are missing or gone bad.
LEAD – Minimum requirements
Desirable skills / qualities