Daily/weekly menu planning, stock taking, stock and budget control, food ordering, responsible for crew safety, task assignments, tool box talks, cleaning rotas, to ensure client satisfactory is achieved and contractor, to ensure all crew are trained and competent by means of assessment, to appraise all crew on performance at end of trip, to complete COSHH assessment, conduct risk assessment and hazard register , conduct safety meetings on regular basis and attend all safety meeting in regards to vessel operations.

Duties include: haccp management, cleaning schedules, ordering all essecial products to ensure a smooth running of an offshore unit, dealing with client and crew to ensure client satisfactory is achived, directing team in everyday tasks, menu planning to meet daily food budgets.

My duties include preperation and completion of all baking, bread, sweets and desserts. Also preping and cooking breakfast to full Scottish standard, haccp, stock control and rotation. Also adhering to budgetry measures.

A professional chef with 17 years experience specializing in European cuisine currently managing a team of 10 to deliver a first class dining experience in a relaxed environment .My duties include food safety management,rostering, orders, menu planning, kitchen bugets, negotiation of prices with suppliers, HACCP management and good communication from staff to client.

Duties: menu planning, rota's,ordering, negotiation of prices from suppliers,communication , food safety and directing a team to deliver a high standard of food service.