Overview
Our chefs and kitchen teams run dining facilities for camps, compounds and project sites.
Food is procured, stored and prepared under documented hygiene procedures, from receipt to service, with menus planned around the people being fed.
What it covers
- Dining facility (DFAC) operations
- Menu planning and food procurement
- Cold-chain storage and stock control
- Food hygiene procedures and training
- Kitchen cleaning and equipment care
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Key resources
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Teaming with a prime or bidding a task order? Government contracting