What you need to perform it
Primary qualification
- Hotel management or gastronomy (diploma/higher vocational) with years of remote-site volume services.
- Working command of MLC 2006 food and accommodation (Regulations 3.1 and 3.2) and HACCP/ISO 22000 systems.
- BOSIET/FOET with CA-EBS and offshore medical; A-VI/1 per flag.
Basic STCW
- A-VI/1 Basic security training
- OPITO BOSIET current
Specific courses
- MARPOL Annex V waste management and onboard segregation
- Provision planning per rotation and wastage control
- Client and flag hygiene audits; HACCP records
- Leading multicultural service teams
Indicative experience
Indicative: 5+ years in volume catering/hospitality, with at least 2 as Chief Cook or offshore services supervisor before the manager role.
Observations
Usually the catering contractor's employee with a direct functional line to the OIM. Long-campaign morale is won in mess and cabins: this management is also a safety factor (rest, fatigue). Progression: Camp Boss → catering contract manager → fleet operations.
What this role does
Manager of the unit's life services: catering, cabins, laundry, housekeeping and welfare for 100-200 people on continuous rotation. Leads the services team (cooks, mess staff, stewards), manages provisions and per-man-day budget, and answers for MLC 2006 food-and-accommodation standards and hygiene under client inspections.
Typical watches
- Day job / Ongoing management
Key responsibilities
- Complete management of the platform hotel: food, cleaning and accommodation.
- Menu planning and food inventory control.
- Waste management in accordance with MARPOL Annex V.
- Hygiene and food safety control (HACCP).
- Logistics coordination of catering supplies.
Operational scope
- Industrial kitchen
- Dining room
- Cabins and accommodation areas
- Laundry
Profile reviewed by HydroAbyss (2026). Cited rules and timeframes are indicative: the final requirement is set by the flag State, the Administration and each company.