Maintaining standards in remote locations

01 August 2007
Maintaining standards in remote locations

Top quality craft skills are still achievable; however remote the location says Peter Bruce, Managing Director for the ESS offshore division, part of Compass Group.

A fresh approach to training is key to maintaining the high service and culinary standards companies expect in the offshore market.

Of course, the skills required onshore, cannot simply be translated to offshore where there is a different culture and specific operational needs.

The question is how do you ensure your employees understand and adopt these differences?

ESS has undertaken an approach to learning and development in the last year that not only includes skills training, but also places a heavy focus on behaviour and attitude.

The behavioural training demonstrates that everyone is different, and rather than treat people as you want to be treated yourself, you should treat people in the way they want to be treated. This improves efficiency, morale and understanding.

At the same time, ESS has established consistently high craft skills standards with a new training programme for all chef managers, chefs and bakers.

This is complimented by a unique partnership with independent food ingredients manufacturer Macphie of Glenbervie to achieve consistency and quality in bakery and dessert products.

ESS has been able to utilise the purpose built development kitchens at Glenbervie as well as benefit from the experience of the master bakers for product development.

In the past few years, ESS has moved successfully into the marine business as well as providing hotel services on drilling rigs, platforms and floating accommodation units.

Vessels operate worldwide and have an international crew which gives added logistical challenges with respect to training.

We took the decision to forge a special relationship with the International School for Culinary Arts & Hotel Management in Manila, Philippines and sent ESS executive development chef Robbie Robertson and representatives from Macphie of Glenbervie to the school to deliver our dessert and bakery training course to its trainers.

All ESS Filipino cooks and bakers will go through this bespoke course, which is fully funded by ESS who also pay basic wages, accommodation and subsistence.

The offshore sector might be a remote market, but it is possible to maintain the highest standards wherever you operate.

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