Offshore Chef Manager
Offshore Chef Manager
Looking for a new opportunity as a Chef Manager? A step towards your new career? Or maybe you want to move up a level and take on more responsibility?
To organise and manage the unit in accordance with and to the standards required by the company, client contract
specification and Statutory Regulations. Provide additional services as required by company.
Ensure the day to day activities within the catering, accommodation, and facilities services provided under the
terms of the contract are carried out to the satisfaction of the company in a safe and orderly manner.
Daily communications with company representatives, supervisors and staff.
The procurement and administration of equipment and additional services requested by the meet the needs of
the operation and company representative.
Ensure that all provisions requested, dispatched, and received are from company nominated and registered
suppliers if required, and comply with agreed specifications. All documentation is completed filed and returned
to the relevant onshore departments.
To ensure that all staff receive adequate and proper training on issues of Health and Safety and safe working
systems, with additional training if they become exposed to new or increased risks or change in job and
record this on their individual training record cards and personnel file
Develop a Health and Safety Training Plan which meets the operational requirements with projected goals
Ensure that all employees know and understand all disciplinary rules and procedures and standard of conduct
expected of them as per the Employment Protection Act 1975.
Administrate time sheet procedures which will enable the company to reimburse its employees correctly and
in a timely manner.
Delegate and administrate controls to ensure that all Food Safety & Hygiene Regulations applicable to the
operation are met, and at regular intervals inspections are conducted and results recorded, and actioned
Administer all company Safety & Health Policies and Procedures. Carry out regular safety, communications
and training meetings, recording the relevant information in the required files.
Replenishment of the light equipment inventory list as per the contractual requirement within the agreed
budget restraints and replacement policy and procedures.
Ensure that all operational procedures and regulations related to the services being provided are carried out in
a safe manner and are reviewed at regular intervals or when operational requirements change.
Ensure that all aspects of the company Quality Assurance Procedures are in operation and recorded.
Ensure that all equipment used is fit for purpose and in good working order. Record all defects and repair
work which may be required.
• Controlling the issue and replenishment of Uniforms and Personal Protective Equipment as and when
required by staff, within the agreed budget allocations. Identifying any abnormalities that may arise due to
special or specific requirement in changes within the operation.
Ensure that line managers carry out prompt service of meals and services to the complete satisfaction of the
company whilst operating within controlled budget. Methods of preparation and presentation, ensuring
compliance with current recognised catering standards and Compass Service Framework.
Liaise with the Contract Manager to discuss the day to day operations and any abnormalities to the operation
on the unit.
Complete at trip end all relevant documentation as required and other onshore operational departments and
Carry out staff performance reviews on a planned basis identifying training needs and talent data collection
including succession planning in line with the Competency Framework.
Minimum of two years experience dealing with the management of resources (people, finance, etc).
Institute of Occupational Safety and Health (IOSH) – Managing Safely.
• Within three years of Course Induction.
Royal Institute of Public Health and Hygiene (RIPHH) Certificate in Food Hygiene and Safety; or
• Royal Environmental Health Institute for Scotland (REHIS) Intermediate Certificate in Food Hygiene.
Competency in Emergency Muster Duties.
• UKCAA – United Kingdom Civil Aviation Authority.
• UKCAA - Offshore Operators Certificate of Competence (Restricted).
About the company
Award-winning ESS Support Services Worldwide is a leading food and support services provider to the offshore and remote sectors. Providing support services to offshore and remote locations in the UK and around the world, you can trust us to deliver on our promises. ESS operates on a diverse range of offshore units from platforms, FPSOs, drilling rigs, floatels, marine vessels to remote camps where thousands of workers spend significant periods of time away from their friends and family. Our clients and customers rely on us to provide uninterrupted support, however challenging the conditions.
Our services range from designing and managing a facility, providing food, hotel services (housekeeping and accommodation management), logistics, helideck operations to laundry services - we do whatever it takes to create a true home away from home.
Passionate about people and food, our service is continually evolving through customer and client feedback. With a comprehensive, innovative and holistic approach to health and wellbeing, we deliver a unique solution. ESS prides itself on ensuring the customer experience is an enjoyable and memorable one. Our bespoke offer delivers produce of the highest quality to our clients and customers.