CAMP MANAGEMENT & CATERING
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Offering full-turn key camp management, catering and complete site servicing capabilities. Our team will take care of your remote camp like a “home away from home” or what we like to say is a hotel. TCLH offers innovative solutions to clients through out Australia and offshore to meet your operational and budgetary requirements, and at the same time never compromising on safety or standards. Our camp management and catering division has the capability to service sites ranging from a 10 person exploration camp, through to a 100 person mining or construction camp.
sectors WE MANAGE & CATER FOr
WE OFFEr
SKILLED STAFF
TCLH hosts a team of professional, driven and highly-qualified chefs, kitchen hands, cleaners and camp managers.
EXPERIENCED TEAMS
Our experienced staff are committed to providing superior service and are supported with ongoing training, inductions and expertise to mobilise teams safely, quickly and efficiently.
PROFESSIONAL SERVICE
TCLH pride themselves on their elite level of service and staffing. We strongly believe in forming a team of friendly and motivated professionals that represent our company and culture in servicing and satisfying our remote clients, contractors and their crews.
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MOBILE CAMP HIRE
Require a camp but don’t know where to start or who to speak to? Let our team of professionals assist and provide you with the best camp solution for your remote site.
TCLH work with a number of highly reputable and experienced mining camp providers across the country.
NUTRITION
WE CRAFT OUR MENUS FROM FRESH, SEASONAL, AND QUALITY INGREDIENTS TO DELIVER CREATIVE AND WELL-BALANCED MENUS EVERY DAY.
Our love for good food comes from our founding directors. With meticulous attention to detail, our menus are designed by our Group Executive Chef, In-house Nutritionist & Research & Development Team, who have a true passion for healthy and delicious food.
We understand that the health and well-being of the people we serve every day starts with the quality of their diets. This in turn has an impact on their health and productivity. We also understand that there are differences in food choices, cultures, allergies and medical requirements. All common food allergies and dietary requirements including gluten free, vegan, vegetarian and more are catered for.
IT’S ALL IN THE INGREDIENTS
We love diversity and continue to be inspired to create new and interesting menus which are nutritionally planned. Wherever possible, we source local and seasonal produce. If we’re near the coast for example, and a fleet has freshly caught seafood, we’ll go straight to the boat. Likewise, we’ll use fresh, in-season produce and craft these into our menus.
Our menus are cyclic and frequently changed, with an assurance that no same menu is repeated during a 21-day cycle.
HEALTH AND WELL-BEING
With only one in 13 Australians over the age of 18 consuming the daily recommended amount of vegetables the team at TCLH knows how important a well-balanced diet, that includes a variety of fruits, vegetables and whole grains, plays on the wellbeing of a person. Not only does it reduce the risk of chronic illnesses such as heart disease and type 2 diabetes, a diet rich in nutrient dense foods provides good health. When designing our menu, we cover the five food groups designed by the National Health and Medical Research Council. By using this method, we produce nutritionally balanced and portioned controlled meals. We always have fresh salads and healthy options available and understand the role that food plays at each site, without compromising on taste. We take the time to design and develop the best menu plans and thrive on continuous feedback.
FOOD SAFETY AND HYGIENE
Food safety and hygiene play a critical part in our preparation and the way we serve. TCLH operates to the highest standard of hygiene and food safety, adhering to our strict food safety practices and management plan. We continue to maintain outstanding relationships with all the local council shires we work alongside, ensuring that all our sites are fully compliant with current health & safety regulations, and that our team on site are proactive in their approach to cleanliness and hygiene.