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    Catering services - audacia

    Client: Allseas Marine Contractors Australia Pty Ltd (Allseas)


    Project/Location: Offshore installation campaign for the Woodside Julimar Development Project (JDP) and the Chevron Wheatstone Liquefied Natural Gas (LNG) project, North West Shelf Western Australia


    Facility Name: Pipelay vessel, Audacia


    Duration of Project: July 2014 – September 2015


    Project Description


    The JDP includes the development of the Julimar and Brunello natural gas fields. Allseas was selected by the JDP field operator Apache Julimar, who later transferred equity ownership to Woodside, to install two 22.5 km corrosion resistant alloy 18 inch production flowlines and a 4 inch mono-ethylene glycol pipeline from the neighbouring Brunello field to the Wheatstone platform, as well as the installation of various subsea structures, with the use of Allseas’ versatile pipelay vessel, Audacia.


    Allseas was also awarded the contract, by Chevron Australia, to supply the installation services for the trunkline and the flowline pipes including structures fabrication, coating of field joints, pipe transport, pre-commissioning and installation services. These works were also performed by the Audacia vessel and directly followed the completion of the JDP scope of work.


    Programmed was engaged to provide Allseas with catering manning, provisions and associated catering services, and logistics management for approximately 250 crew on-board the Audacia, for the duration of both projects.


    Project Solution


    We provided a diverse variety of quality menu choices on board the Audacia, 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.


    Project Outcome


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


    • 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.
    • Dietary allergen identification, so as to improve awareness of food allergies and individual dietary requirements.
    • Quarantine management for foreign port demobilisation.
    • The introduction of lessons learned meetings.
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