Cathering Campboss at Whassan Nigeria Limited

Job Brief

• We are currently seeking for a passionate, and dynamic campboss, with proven experience working in deep offshore locations, who pride himself on the ability to deliver extraordinary levels of customer service and provide creative solution to our client. With a competitive salary of N13,500 daily rate, commensurate with experience and qualifications.

Responsibilities

• Oversee and manage daily location operations, ensuring efficiency and adherence to safety standards.
• Coordinate all catering and janitorial services, including meal planning, preparation, and delivery.
• Supervise the staff, providing leadership and guidance to maintain a positive work environment.
• Monitor and manage inventory, ordering supplies as needed to meet demand.
• Ensure compliance with health and safety regulations and implement necessary protocols.
• Address any issues or concerns raised by client residents or staff promptly and professionally.
• Supervise the behaviour and training of staff according to the rules of HSEQ, Food Hygiene and Safety, HACCP, etc.
• Collaborate with the catering team to enhance menu options and quality of service. Line inspection during meal service to ensure compliance.
• Carry out regular inspection of the accommodation, common areas, Mess Hall, Store (dry and cold rooms) to ensure that cleaning and maintenance work have been carried out in accordance with the company and Client rules.
• Update Timesheet attendance monthly as per crew change including overtime.
• Prepare reports on camp operations, including food consumption, staff performance, and maintenance activities.

Qualifications

• HND / B.Sc in Administration or related field.
• At least 10 - 15 years of experience in a related field.
• Valid Offshore Survival (T-BOSIET), OSP.
• STCW basic safety training.
• Food Handler’s and Food Hygiene Certificate.
• Seafarer’s Medical or Approved Offshore Medical Knowledge, Skills, Competencies & Abilities.
• Have knowledge in MS office and Excel.
• Be a certified chef. (National and Continental dishes)
• Be able to work independently.
• Be able to supervise and give a daily progress report (verbal and written) of work done.
• Be able to establish and maintain effective working relationships with people and public.
• Ability to deal with employees from multi-cultural backgrounds.
• Be able to maintain financial records.
• Be proficient in all aspects of food hygiene and stock rotation.