Offshore Catering Superintendent (Miri)

Working Days & Hours:

• Working Hours: From 8.00 am to 5.00 pm
• Work Days: Monday to Friday only / Weekend included
• Occasional offshore stay or as determined by operation requirements

Job Requirements:

• Completed secondary education or equivalent academic level.
• Prior experience in food preparation or kitchen support roles is preferred, particularly in offshore or remote site environments.
• Must possess a valid OGUK Medical Certificate and TBOSIET/TFOET with CAEBS & TSBB.
• Valid Food Handling or Food Safety Certification is required.
• Demonstrates good interpersonal and communication skills with the ability to work effectively in a team-oriented and fast-paced kitchen environment.
• Holding valid MLC (Maritime Labour Convention) certificates will be considered an added advantage.

Job Scopes:

Supervision and Coordination of Catering Operations:

• Oversees all catering and hospitality services onboard the offshore facility including food preparation, housekeeping, laundry and janitorial services.
• Ensures operations meet company standards and comply with health, hygiene and safety regulations.

Team Management and Staff Development:

• Leads and manages catering crew members such as campboss, cook/baker, and stewards.
• Provides guidance, schedules shifts, monitors performance and facilitates training to ensure consistent service delivery and staff competency.

Menu Planning and Stock Control:

• Works closely with the Finance Manager and Client Representative to plan balanced and nutritious menus.
• Manages food inventory, places supply orders in a timely manner and ensures minimal wastage while maintaining quality and cost efficiency.

Compliance with Safety and Regulatory Standards:

• Enforces safety, hygiene and sanitation standards in line with offshore industry regulations and client requirements (e.g., HACCP, ISO or client-specific standards).
• Conducts regular inspections, audits and risk assessments.

Client and Stakeholder Communication:

• Acts as the main point of contact for the catering department with clients, offshore management and supply chain personnel.
• Prepares and submits operational reports, addresses feedback and ensures customer satisfaction is maintained.

Benefits & Remunerations:

• Salary Range: RM 5,000 to RM 6,000 per month
• EPF, SOCSO & EIS
• Medical & Annual Leave
• Incentive (Based on Performance)