Offshore catering
Fed Well.
Rested Well.
Ready for Shift.
Full galley operations for platforms, rigs and accommodation vessels — catering, manpower, provisions and logistics, delivered under HACCP control by crews who know the rotation.
- Service
- 3 hot meals + night provision
- Food safety
- HACCP, 8 control points
- Menus
- Halal as standard
Service lines
Four services.
One galley standard.
01
Offshore Catering Service
Full galley operations on platforms and accommodation vessels: three hot meals, night provision and mess service on a fixed cycle menu.
02
Manpower Supply
Certified camp bosses, cooks, bakers and stewards supplied to your rotation, with mobilisation handled from Miri.
03
Food Provision Supply
Provisioning for offshore galleys: approved sourcing, cold-chain handling, and delivery to the supply boat on schedule.
04
Logistic Service
Moving provisions, equipment and crew to where they are needed, planned around vessel movements and crew change.
Menus & sourcing
Every palate on board.
Multinational menus
Halal as standard, with vegetarian, medical and national-cuisine rotations built around your crew list.
Taste, not waste
Cycle menus and portion planning that cut waste and cost together.
Sourced locally
Bought locally and ethically where we can, from suppliers who know the marine schedule.
Our operational strength · HACCP principle
Eight control points between the supplier and the serving line.
01
Supplier
Approved vendors, audited on Halal status and cold-chain capability.
02
Quality Control
Goods-in inspection: temperature probe, date coding, packaging integrity.
03
Holding Area
Segregated chilled, frozen and dry holding at the Miri shore base.
04
Sea Journey
Reefer containers monitored in transit; excursion logged against the manifest.
05
Storage
Platform cold rooms and dry stores, FIFO rotation, daily temperature record.
06
Preparation
Colour-coded boards, allergen separation, no cross-contact between proteins.
07
Cooking
Core temperature verified and signed off before any dish leaves the range.
08
Serving
Hot-hold and chilled display checked hourly through the full service window.
Supervision, control & compliance — applied across all eight stages
On location
Life in the galley.
Our crews at work offshore — on platforms, rigs and accommodation vessels, from the first breakfast call to the night provision.
Start a conversation
Tell us the asset, the POB and the rotation.
We’ll come back with a cycle menu, a manning plan and a rate — not a brochure.