Offshore Catering jobs

To support the delivery of safe, clean, and efficient catering services by maintaining high standards of hygiene, cleanliness, and food service support within kitchen and canteen areas. The role ensures compliance with health, safety, and environmental procedures, assists with stock handling and waste management, and contributes to a well-organised, customer-focused catering environment.

Key Responsibilities

• Ensure understanding and comply with all Francois Offshore Catering policies and procedures, including adherence to all client's health and safety standards, policies and procedures.
• Always maintain kitchen and canteen areas in a clean and sanitary condition and in accordance with planned schedule.
• Conduct cleaning tasks in accordance with work
• Ensure that all canteen equipment is thoroughly cleaned, giving attention to polished surfaces and removal of food particles
• Conduct after meal cleaning schedules and if required and replenish any canteen room food
• Assist with food provision deliveries and ensure all deliveries are checked and stored in accord-ance with company procedures.
• Ensure that good stock rotation procedures are followed (first in, first out) to minimize the waste-age of stock.
• Ensure customer complaints are dealt with to the customer's satisfaction or forwarded to the Executive Chef in a timely manner.
• Ensure waste routines are in conjunction with company waste management procedure and clients waste system is followed.
• If working within the kitchen / dishwash area, follow cleaning work instructions
• Operate plate-wash area
• Ensure that the highest standards of hygiene and cleanliness are always maintained
• Ensure that materials, such as chemicals are used in accordance with manufacturers' instructions and MSDS sheets (Example: dilutions, storage, harmful effects etc)
• Ensure compliance with all Francois Offshore Catering policies and procedures, including adherence to all client's health and safety standards, policies and procedures.
• Participate in Company stop card system and report any incidents
• Ensure that defective equipment is reported to the appropriate individual
• Participate in team Contribute ideas that will make the workplace healthier/safer more environmentally aware and more productive.
• Participate in training sessions specific to your unit
• Ensure regular communication is maintained with your Executive Chef and any issues are dealt with in a timely manner.
• Carry out other duties as requested by the Executive Chef that could further enhance the overall service and efficient running of the catering operation.

Candidate Requirements:

• Some experience in catering, cleaning or hospitality environment is desirable
• Familiarity with basic cleaning, foot hygiene and preparation would be
• Ability to follow instructions and documented procedures
• Strong attention to detail
• Time management and reliability
• Customer awareness and service understanding
• Adaptability and willingness to learn