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Catering
Executive Chef — Offshore
Lead the galley on a live production facility, owning menu execution, food safety and the development of your brigade across rotation.
- Location
- Offshore, Niger Delta (rotational 28/28)
- Contract
- Full-time
- Sector
- Oil & Gas
- Team
- Catering
What you will do
- Own daily menu execution and food quality standards across all mess services.
- Manage food cost per head against contract budget and report variances weekly.
- Maintain HACCP documentation and lead food safety audits.
- Mentor and appraise the galley brigade, building succession within the team.
What you will bring
- Minimum 8 years' professional kitchen experience, 3 of which in remote or offshore catering.
- Valid BOSIET and offshore medical certification, or willingness to obtain before mobilisation.
- Level 3 Food Safety qualification or equivalent.
- Proven cost control and stock management discipline.
Not the right role?
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We mobilise new contracts through the year and look at our own database first.