Oil Rig Cook Chef and baker
I have over 20 years in the service industry, with the last 6 employed by various companies as a Chef. I have been doing seasonal work in remote places, such as Alaska and Washington. I have also worked for Sodexo before. I cook all my meals from scratch including baking and desserts. I have taken the ServSafe course, although
my certificate has expired. I am looking for an offshore oilrig position in the Gulf of Mexico. Would it be beneficial for me to obtain my TWIC and MMC first, or wait until I am offered a job?
Any info would be greatly appreciated!
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