Key Responsibilities
1. Food & Beverage Service (Waiting Duties)
Set up and serve meals in the camp dining hall or offshore galley during breakfast, lunch, dinner, and night shifts.
Present food in a hygienic and appetizing manner, adhering to HACCP standards.
Replenish buffet lines, salad bars, and beverage stations promptly.
Pack "lunch packs" or "muck baskets" for crew members working extended shifts or remote locations away from the main camp .
Clean and sanitize dining tables, chairs, and serving areas after each meal.
2. Housekeeping & Sanitation
Clean and prepare crew accommodations (cabins/sleeper units) between crew changes, including making beds, changing linen, and vacuuming .
Maintain cleanliness of common areas (lounges, laundries, bathrooms, offices, and hallways).
Ensure restrooms and showers are sanitized and fully stocked with supplies (toilet paper, soap, towels).
Manage laundry services, including washing, drying, folding, and distributing work wear and bedding .
3. Kitchen Support
Assist cooks and chefs with basic food preparation, such as washing, peeling, and chopping vegetables .
Wash, sanitize, and store pots, pans, utensils, and dishes (industrial dishwashing).
Receive and help store food and supply deliveries, ensuring proper stock rotation (FIFO).
4. Safety & Compliance
Strictly adhere to camp rules, including "dry camp" policies (no alcohol) and drug and alcohol testing protocols .
Participate in pre -employment medicals and safety inductions.
Maintain a high standard of personal hygiene and wear the required uniform/uniforms.
Report any maintenance issues (leaks, broken appliances, lighting faults) to the Camp Manager immediately.
Follow correct procedures for handling and storing cleaning chemicals.
Qualifications & Requirements
Licenses & Certifications (Essential)
Food Safety Handler Certificate (e.g., ServeSafe or equivalent) .
Valid Driver's License (Manual/4WD capability is often required for onshore camp shuttles or utility vehicles) .
Standard First Aid & CPR (Highly recommended).
National Police Clearance (within 3 -6 months) .
Industry -Specific Certifications (Required for Offshore)
BOSIET / FOET with CA -EBS (Basic Offshore Safety Induction and Emergency Training) .
OGUK Medical or equivalent offshore medical certificate .
MSIC (Maritime Security Identification Card) for offshore/marine access.
Experience
Minimum 1–2 years of experience in hospitality, catering, or housekeeping (restaurants, hotels, industrial camps) .
Experience working in remote, FIFO (Fly -In -Fly -Out), or offshore environments is highly preferred.
Skills & Attributes
Resilience: Ability to live and work in isolated conditions with small teams for weeks at a time .
Work Ethic: Willingness to work long shifts (12 hours), including nights, weekends, and holidays.
Teamwork: Ability to cooperate with kitchen and housekeeping teams to support the entire camp.
Physical Fitness: Capable of standing for long periods, lifting heavy pots/stores (up to 50 lbs / 23 kg), and performing repetitive tasks.
Hygiene Standards: Obsessive attention to cleanliness and infection control.
Requirements
Key Responsibilities
1. Food & Beverage Service (Waiting Duties)
Set up and serve meals in the camp dining hall or offshore galley during breakfast, lunch, dinner, and night shifts.
Present food in a hygienic and appetizing manner, adhering to HACCP standards.
Replenish buffet lines, salad bars, and beverage stations promptly.
Pack "lunch packs" or "muck baskets" for crew members working extended shifts or remote locations away from the main camp .
Clean and sanitize dining tables, chairs, and serving areas after each meal.
2. Housekeeping & Sanitation
Clean and prepare crew accommodations (cabins/sleeper units) between crew changes, including making beds, changing linen, and vacuuming .
Maintain cleanliness of common areas (lounges, laundries, bathrooms, offices, and hallways).
Ensure restrooms and showers are sanitized and fully stocked with supplies (toilet paper, soap, towels).
Manage laundry services, including washing, drying, folding, and distributing work wear and bedding .
3. Kitchen Support
Assist cooks and chefs with basic food preparation, such as washing, peeling, and chopping vegetables .
Wash, sanitize, and store pots, pans, utensils, and dishes (industrial dishwashing).
Receive and help store food and supply deliveries, ensuring proper stock rotation (FIFO).
4. Safety & Compliance
Strictly adhere to camp rules, including "dry camp" policies (no alcohol) and drug and alcohol testing protocols .
Participate in pre -employment medicals and safety inductions.
Maintain a high standard of personal hygiene and wear the required uniform/uniforms.
Report any maintenance issues (leaks, broken appliances, lighting faults) to the Camp Manager immediately.
Follow correct procedures for handling and storing cleaning chemicals.
Qualifications & Requirements
Licenses & Certifications (Essential)
Food Safety Handler Certificate (e.g., ServeSafe or equivalent) .
Valid Driver's License (Manual/4WD capability is often required for onshore camp shuttles or utility vehicles) .
Standard First Aid & CPR (Highly recommended).
National Police Clearance (within 3 -6 months) .
Industry -Specific Certifications (Required for Offshore)
BOSIET / FOET with CA -EBS (Basic Offshore Safety Induction and Emergency Training) .
OGUK Medical or equivalent offshore medical certificate .
MSIC (Maritime Security Identification Card) for offshore/marine access.
Experience
Minimum 1–2 years of experience in hospitality, catering, or housekeeping (restaurants, hotels, industrial camps) .
Experience working in remote, FIFO (Fly -In -Fly -Out), or offshore environments is highly preferred.
Skills & Attributes
Resilience: Ability to live and work in isolated conditions with small teams for weeks at a time .
Work Ethic: Willingness to work long shifts (12 hours), including nights, weekends, and holidays.
Teamwork: Ability to cooperate with kitchen and housekeeping teams to support the entire camp.
Physical Fitness: Capable of standing for long periods, lifting heavy pots/stores (up to 50 lbs / 23 kg), and performing repetitive tasks.
Hygiene Standards: Obsessive attention to cleanliness and infection control.
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