Cook jobs on oil platforms

The cook and steward positions offshore an oil platform are aimed at catering department. Offshore catering companies are well placed on that essential management market "offshore".

Oil platforms need staff entrusted with the operation of rest areas, dining and leisure. France is famous for its specialists to the image of Sodexo, which accompanies the past forty-five years who live and work in extreme conditions.

On oil platforms, servers have become rare since the widespread use of self-service. The main catering position is that of Camp Boss. He deals with the supply, storage, hygiene and management of stocks. Offshore oil rig camp boss teamed up with a local cook who supervises catering team. He must be autonomous, i.e. to exercise authority, patience and diplomacy with its staff but also with the crew.

A world where food is paramount

Offshore oil drilling platform is a hive where the activity is permanent. The teams are lined to ensure day and night shifts and jobs are performed 24/7. On board, the universe is masculine and feminine does that, with rare exceptions. In Norway Eldorado of black gold, women work as radio, doctors, cooks and rarely waitresses. The language of the offshore is English. The different nationalities mingle little. The hierarchy is important, but not ostentatious strict.

Sleeping, working and especially catering. Oil companies outsource these jobs to catering companies. The latter are also responsible for hospitality, cabin cleaning and laundry. Because of the limited space but also in correlation with the group spirit that should reign on a platform, mess of different classes do not exist (not for the officers' mess or canteen for maneuvers). Everyone eats together at the table discussions concerning work of the day. For the design of the meals, the cook takes account of different origins: "It was impossible to have wine for making sauces, alcohol is prohibited on board we had to make do otherwise I was working with a Thai cook preparing meals for Asians. I took care of procurement, inventory management and European menus, "says Kevin, who was also a cook on LB200, which posed a barge pipelines in northern Trondheim in Norway.