Catering Services
It's Not Just Food, It's An Experience
Tailored catering solutions for events, offshore, workplaces, and remote sites. From gourmet meals to daily essentials, we ensure quality and reliability wherever you need it.
- Galley Coverage
- 24/7Galley Coverage
- Allergens Screened
- 14Allergens Screened
- Mobilisation
- 4-6wkMobilisation
- HACCP Audited
- 100%HACCP Audited
01
Daily service, Lagos workplace restaurant
Overview
Food Is Our Art, So Make Your Requests, And Leave It In Our Hands
At WCSS, we know, and we acknowledge that good food goes hand in hand with excellent memories. Whichever of our platforms or sites you work in, a refreshing dining experience is our goal. We offer a variety of food concepts developed based on customers' needs, insights and market trends — global cuisines, local and traditional favourites, healthy options, lighter choices and packed meal requests. Dishes are freshly prepared, with enriching flavours, presented on quality ware and crockery.
We motivate customers working offshore, at remote sites, onshore, in offices and outdoors by providing meals they will always look forward to. We are focused on delivering environmental and economic benefits through sourcing — buying locally across all fresh categories and sourcing other food materials from our global suppliers. Training and development are an important part of our culinarians' daily life.
- Global & Local Cuisines
- Dietary & Allergen Care
- Local Sourcing
- Chef-Led Menus
Running daily across offshore galleys, remote camps and workplace restaurants.
What we deliver
Everything that keeps a kitchen running, wherever it stands.
Six capabilities that come as one service, scaled to a fifteen-person camp or a thousand-cover workplace restaurant.
Offshore & Remote Site Catering
Full galley operations, rotational messing and packed meals for platforms, vessels and remote camps, planned around shift patterns.
Workplace Dining
Staff restaurants, cafés and grab-and-go counters that make the working day better, with menus rotated on real customer feedback.
Event & VIP Hospitality
Functions, festive periods and executive visits delivered with the same discipline as daily service.
Special Diets & Nutrition
Allergies, intolerances, cultural and religious requirements and voluntary diets, planned in and clearly labelled.
Supply Chain & Cold Chain
Local fresh sourcing backed by global suppliers, with temperature-controlled delivery to the hardest-to-reach locations.
Food Safety Assurance
HACCP-based controls, documented temperature checks, traceability and independent audit at every unit we run.
Menus
Four menu pillars, rotated on what your people actually eat.
Dishes are freshly prepared, richly flavoured and presented on quality ware — offshore or onshore, the standard does not move.
- 01
Local & traditional
Familiar favourites cooked properly — the meals your teams actually look forward to at the end of a shift.
- 02
Global cuisines
Rotating international menus for mixed-nationality crews, built from customer insight rather than guesswork.
- 03
Lighter & healthy
Balanced plates, fresh salad bars and calorie-aware choices for teams working long rotations.
- 04
Packed & night meals
Hot boxes, night galley provision and packed meals timed to hand-over, not to the kitchen's convenience.
How we start
From first site visit to first service.
Site survey
We visit, count heads, review shift patterns, kitchen assets and logistics access.
Menu design
Chef-led cycle menus built around your workforce mix, budget and dietary profile.
Mobilisation
Crew recruited and inducted, supply chain locked in, HACCP paperwork live from day one.
Run & improve
Daily service, monthly feedback, quarterly menu refresh and open-book cost reporting.
Questions
What clients ask us first.
Something specific to your site? Send us your headcount, rotation and location and we will come back with a costed catering plan.
- How quickly can you mobilise a new site?
- For most onshore locations we mobilise within four to six weeks of award. Offshore and remote camps depend on access and permits, and we agree a dated plan before contract signature.
- Can you work with our existing kitchen and team?
- Yes. We regularly take on inherited kitchens and staff, retrain to our standards and upgrade equipment in phases so service is never interrupted.
- How do you handle allergies and cultural requirements?
- Every cycle menu is screened for the fourteen major allergens, labelled at the counter, and cross-contamination controls are built into the kitchen flow. Cultural and religious requirements are agreed at survey stage.
- How is cost controlled?
- We work on transparent per-head pricing with open-book reporting on food spend, waste and headcount variance, reviewed with you every month.
Proof
“They took over a tired galley feeding 240 crew and had menus, paperwork and morale turned around inside a month. Food scores have not dropped since.”
Operations Manager · Offshore production facility, Nigeria
Every catering contract we run is delivered under the same certified management systems.
- ISO 9001:2015
- ISO 14001:2015
- ISO 22000
- HACCP
- NCDMB Compliant
Also from WCSS
Other disciplines you can add.
Ready when you are
Let's Design a Menu Around Your Site
Tell us about your headcount, shift patterns and location, and we will build a catering proposal that fits.