OIL RIG KITCHEN LOOKS LIKE

Offshore rigs come in many different types and sizes and can range from a dozen workers to over 100 people. Depending on the size of the site, staffing will be done accordingly and meal rosters are established to define precise quantities of supply to be brought on board.

In many respects, staffing a catering crew and supplying a kitchen on a rig are the same as with any big hotel – except that rigs require more forward planning as supplies typically come once a week, with alternative sources quite limited when you’re situated offshore, 100 miles from the nearest coastline.

The chef is just one part of an ecosystem that relies on an intricate logistical chain to ensure that each crew member can be brought from his or her home to the rig and back once the rotation ends.

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