BAKER

Baking and Meal Preparation: Prepare and bake a variety of baked goods, including bread, pastries, cakes, cookies, and other items for the crew. Follow standard recipes to ensure consistency in the quality of baked products. Assist in the preparation of other meals (breakfast, lunch, dinner) when required, especially in larger camps or rigs. Menu Planning and Ordering: Work with the head chef or catering supervisor to plan menus and ensure the availability of ingredients. Help create a weekly or monthly menu plan for the crew that includes a variety of baked goods and meals. Order and maintain an inventory of baking ingredients and supplies to ensure no shortages, while keeping track of stock levels. Food Quality and Safety: Ensure that all baked goods are prepared in accordance with food safety and hygiene standards. Maintain cleanliness in the kitchen and baking areas, including proper storage and disposal of ingredients and waste. Ensure that all baked products are prepared and stored at the correct temperatures to prevent spoilage or contamination. Health and Safety Compliance: Follow all health, safety, and environmental protocols relevant to the offshore environment. Be aware of potential hazards in the kitchen and take preventive measures to avoid accidents. Use proper protective equipment and ensure the safe use of kitchen tools and machinery (e.g., ovens, mixers). Team Collaboration and Communication: Work closely with other kitchen staff, such as cooks and kitchen helpers, to ensure that meals are prepared on time and to a high standard. Communicate effectively with the catering supervisor and other team members regarding any issues with food preparation or equipment. Collaborate with the kitchen team to ensure smooth operations and high morale among platform workers. Stock Management and Waste Control: Help manage food and ingredient inventory to avoid wastage and over-ordering. Track ingredients used for baking and ensure accurate records of stock levels. Minimize waste in the kitchen by managing portion sizes and storing leftovers properly for future use. Quality Control: Regularly taste and inspect the baked goods to ensure they meet company standards for taste, texture, and presentation. Make adjustments to recipes or baking times as necessary to maintain quality.