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Offshore, onboard, all-the-time facility management

A well-oiled machinery of hospitality excellence operates tirelessly to cater to those braving the elements on offshore vessels, Floating Production Storage and Offloading (FPSOs), accommodation barges and platforms, writes Rajiv Julka, Head–Offshore Services, FFS.

The offshore oil and gas industry has many unique challenges and risks posed by extreme weather conditions, deep waters and remote locations. Operating on land or sea, FM offers not just meals but a vital respite from the crew’s gruelling daily work.

Overseas site

One significant project involved servicing a crew of 125 seafarers on an FPSO vessel docked in Singapore, requiring meticulous planning and adherence to regulations, with managing logistics and non-contractual cabin supplies as major challenges.

Adhering to Singapore’s stringent food safety regulations and the Workplace Safety and Health Act is crucial, ensuring inspections and maintaining a safe onboard environment. Environmental regulations, such as MARPOL guidelines, play a vital role in responsible waste management, with a focus on minimising single-use plastics.

Indian scenario

Planning for services in India presents various challenges, including compliance with ONGC regulations, workforce infusion and diverse operational capabilities at different supply ports, transportation and multinational crew meal preferences.

A pre-mobilisation galley’s operational and safety audit ensures compliance with standards, paving the way for the catering crew to provide services. Selected chefs for continental and Asian cuisine undergo rigorous medical examinations and safety training including Basic Offshore Safety Induction and Emergency Training (BOSIET) and Helicopter Underwater Escape Training (HUET) accredited by DG Shipping, offering diverse menu offerings for the multinational crew.

The crew takes inventory of all supplies, while the partner agency prepares the accommodation and galley for pest-free occupancy. Streamlined storage and inventory management, barcoded supplies and regular audits minimise wastage and uphold food safety standards by following the doctrine of First Expiry First Out (FEFO). The camp boss plays a pivotal role in creating an efficient store with zero wastage and 100% stock availability.


Our laundry team ensures that the crew get their work attire laundered and delivered safely and promptly within 24 hours of collection.

Base office

While the crew perform to the best of their capacity, it is the base office that is crucial in ensuring that the necessary support and advice is channeled to the onboard crew, and value-for-money is delivered to the client.

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