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Offshore Chef positions on oil rigs
Because of attractive high offshore salaries many caterers now looking for a job in high seas on oil platforms, barges, drill ships. To make your search easier we have collected basic requirements to caterers that the majority of oil companies asks for candidates. So, in order to get high paid offshore catering job you must:
To apply the basic requirement for all positions:
Applicants (prospective workers) must have good physical and mental health, high work ethic, take pride in always getting the job, preferably not smoking and have a minimum basic safety course 40 hours.
Before departure:
Basic First 40 hours and Offshore medical certificate must be taken before any voyage and should not be older than 6 months. It is set as a condition that the Safety and environmental courses, 40 hours taken. It is an online course that can be taken for example by www.folkeuniversitetet.no. The course should preferably be taken before the first exit, possibly refer to a registration . As of 1 January 2014 is the requirement for proficiency certificate ( one day course in " Securing Consciousness ") that must be paid for themselves and taken the other basic courses taken.
Offshore catering companies also have eligibility requirements for the different job categories as mentioned below:
Catering Manager
- Norwegian Oil and Gas approved safety course, 40 hours.
- Offshore health certificate ( not older than 6 months).
- Norwegian Oil and Gas approved 40 hour First Aid course ( not older than 6 months).
- Safety and environmental courses, 40 hours according to the Working Environment Act.
- Ship's Cook Certificate
Educational requirements:
- Catering Manager line, hotel college or other relevant education beyond cooking school.
- Trade certificate as a cook / chef certificate / catering manager certificate.
- Preferably experience from leading positions from offshore shipping.
- Minimum 5 years experience in the country as a chef, certified.
Cook
- Norwegian Oil and Gas approved safety course, 40 hours.
- Offshore health certificate ( not older than 6 months).
- Norwegian Oil and Gas approved 40 hour First Aid course ( not older than 6 months).
- Safety and environmental courses, 40 hours according to the Working Environment Act.
Educational requirements:
- Trade certificate as a cook / chef certificate.
- Minimum 5 years of hotel / restaurant, offshore vessels.
Clean Operator
- Norwegian Oil and Gas approved safety course, 40 hours.
- Offshore health certificate ( not older than 6 months) .
- Norwegian Oil and Gas approved 40 hour First Aid course ( not older than 6 months) .
- Safety and environmental courses, 40 hours according to the Working Environment Act .
Employment tips from editor
Once you decided to send your CV to prospective employee spend some time to write a brief cover letter letting know responder that you are up-to-date with all current required courses\certificates. That will also encrease your chances to be heared:
Looking for offshore catering job as chef
I am currently seeking offshore employment in oil industry. Please find attached my CV in respect of the above vacancy. I am a hard working self-motivated Head Chef with extensive experience in all aspects of restaurant management and food preparation and delivery; including staff recruitment and training, management of staff rotas and kitchen and front of house team responsibilities, menu design, sourcing suppliers and purchasing, preparation and cooking a wide range and variety of foods from an extensive menu range.
I hold all the necessary qualifications and current BOSIET (basic offshore safety induction and emergency training) and MIST (Minimum Industry Safety Training).
I can be contacted either by phone or e-mail, and can provide excellent references.
I hope you will look favourably on this application.
Also try to demonstrate to company your flexibility and readiness for dialogue:
Look for a job as, Head baker/ chef, catering manager
Currently working for Compass as pastry chef, acting Night Camp boss (Manager) on oil rig Marianas (Transocean)
I am interested to apply for catering position. I have done Food production, HACCP Safety Food Standards training and we are currently using ISO 2200 205 system Standards and am also HSE Safety Representative. I have experience for the last seven years in working with Ala carte and banqueting functions and international cooking courses such as Caribbean, Chinese, Greek, Indian, Mexico, Spanish and USA etc. Am also given tasks and responsibilities of focusing on:
- Introducing new meals that will improve the Company image
- Cost Control
- Attendance at Workplace Health and Safety
- I have Excellent Communicating Skill
- Improving menus, recipes, food presentation and food quality
- Am a good crew builder and manager
- Stock/inventory/assist with loading unloading of groceries and supplies
In addition am familiar to Word and Excel I will able to adapt to new software practices and also Knowledge of excellent Record Keeping, Filling Techniques.
I would welcome for an interview to discuss the results you would expect from me. Willing to immigrate.
Higher wages - higher requirements
Now there will be gourmet food on offshore oil rigs and vessels - working as a cook on an oil platform is not much different than working in a good restaurant. Expectations from offshore candidate sometimes even higher.
350 chefs learning these days to make osso bucco, Spanish omelette and Tunisian chickpea soup. Chef Charles Sommerset Lilleskare think it is high time to renew canteen food in the North Sea.
- It's time for offshore workers get something new. We need to renew ourselves. The world goes on. Therefore it is important that we are here and learn from young, talented chefs, says Charles Sommerset Lilleskare, who is also the chef at Statoil's offshore installations in the North Sea.
We meet Lille ridge at a horseshoe-shaped kitchen bench at the Culinary Institute (GI) of Ullandhaug. Lilleskare and 20 colleagues will be inspired to create as modern food that the chefs at GI.
However, the stalwart offshore vessels ready for new ideas? Are they ready to replace meatballs? One of the most memorable moments in NRK's documentary "Oil!" After all, the story of the American OIM who threw the pot of mutton stew overboard.
- Yes! is the crash answer from offshore chef Henk Aarts, as he picks up the peppers and onions.
- His life, I introduced Indonesian Eve rig a while back. It is very strong and spicy, but people have since mast to get it again, he said.
The catering company ESS has hired GI to keep inspiration courses for its 350 chefs. GI gives chefs a refresher in nutrition, quality assurance, food safety and customer care - in addition to the actual cooking.
