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    Catering services - aegir

    Client: Heerema Marine Contractors (HMC)


    Project/Location: Offshore installation campaign for the Inpex Ichthys Liquefied Natural Gas (LNG) project, North West Shelf, Western Australia


    Facility Name: Deepwater Construction Vessel (DCV) Aegir


    Duration of Project: September 2014 – ongoing


    Project Description


    Heerema Marine Contractors (HMC), a world leading marine contractor in the international offshore oil and gas industry, was selected to be the subcontractor for main contractor McDermott International. HMC performed all of the transportation and installation on the Ichthys project, including heavy lift, j-lay, reel-lay, pile driving, and pre-lay of the moorings.


    Programmed was engaged to provide HMC with catering manning, provisions and associated catering services, as well as logistics management for the approximately 240 crew on-board their DCV Aegir.


    Project Solution


    Programmed provided a diverse variety of quality menu choices on board the Aegir DCV, including a healthy eating selection and options that were considerate of cultural sensitivities. Some meal services were made available on a 24 hour basis, 7 days per week. Key meal times were scheduled for breakfast, lunch and dinner, with two coffee breaks (termed “smoko” in Australia) per shift, during which hot and cold snack items were made available to crew.


    A full and extensive cleaning, janitorial, laundry, bond store and housekeeping service was also provided. All works carried out were completed in accordance with international best practice and application of Hazard Analysis and Critical Control Points (HACCP) international food safety management and hygiene standards.


    Programmed also contributed significantly to facility management on board the Aegir DCV.


    Project Outcome


    In addition to the contracted service offering, PM provided other service solutions, including:


    • The provision of bagged water, so as to have no plastic bottles on-board the vessel and therefore having a lesser impact on the environment.
    • The introduction of a chemical reduction plan, so as to minimise (and eliminate, wherever possible) chemical usage on-board, and decrease any potential impact on the environment, as well as providing an opportunity for cost reduction.
    • The introduction of food wastage reporting, so as to reduce food waste and identify areas where food could be utilised for alternate menus choices, as well as providing a means to identify popular menu options.
    • Planned cyclic menus, so as to provide balanced menu variety for crews.
    • The identification of specific cultural menu requirements, based upon our customers’ country of origin.
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