Brian brings a vast amount of experience to an expanding team, with over 37 years of experience in the food and beverages industry,

We sat down with Brian to find out more about them and their decision to join Francois Offshore Catering.

How has your start to Francois Offshore Catering been? 

I have now been with Francois Offshore Catering for 3 weeks and I can truly say that it feels like I have been here for so much longer. When I started, I felt nervous coming into an office based roll having been based in Hospitality environments for some time, however I shouldn’t have worried as the team have been extremely helpful in my transition. 

It has been a quick few weeks getting up to speed. The FOC team has been working tirelessly to give me all the help and support I need to ensure my transition to the office and I have been truly impressed by the dedication and teamwork that I have witnessed during this process.

We have also just concluded our second yearly Managers Forum which I found very informative and it gave me the opportunity to meet some of our front facing managers. It is clear that the Company values collaboration and communication, which has made my transition into the office environment much smoother.

I am looking forward to meeting more of the managers from different locations as my time goes on and learning more about the Company's vision for the future. I am grateful to be a part of such a dynamic and supportive team, and I am eager to see what the future holds for Francois Offshore Catering.

Tell us about your previous experience in Offshore Catering? 

I have been in the hospitality industry for a little over 37 years and in that time, working in mostly in Aberdeen and Aberdeenshire. It was in 2009, after Graduating from RGU with a BA Hons in International Hospitality that I had the opportunity to go offshore as a chef and work my way through the ranks to Chef Manager before accepting the opportunity to work as Operations Manager.

When the time came for me to move out of the office and go back offshore, I spent the next 8 years working in the International Sector in countries including South Korea, Ivory Coast, Liberia, Colombia & Israel.

During my time in the offshore sector, I gained valuable experience in managing galley operations, food preparations, menu planning and ensuring the highest standards of food safety and quality. I also developed strong leadership and team management skills and the ability to adapt to working with employees from multi faiths, cultures and beliefs, and working with these employees allowed me to expand my culinary knowledge by learning new techniques and flavours. 

I would say that overall my offshore career has been challenging but so much more rewarding and I have always been grateful for opportunities that have allowed me to grow both personally and professionally. 

As an Operations Manager, how does FOC stand apart from competitors? 

We at Francois Offshore Catering deliver a bespoke and personal product which I believe differs from the larger national and global groups. We continue to grow and have a very good improvement model in place with our operations team and front facing chef managers continually reviewing the delivery of service and evaluating opportunities to be more efficient and innovative.

Our commitment to open communication and collaboration with our front facing teams fosters a supportive and productive work environment, where every team member's input is valued and considered. By working together towards common goals and consistently seeking ways to enhance our services, we are able to adapt and evolve in order to meet the ever-changing needs of our clients and industry.

How have the needs of customers in Offshore Catering changed during your career?

There has been a definite shift in the past few years to a more ethical, sustainable, and transparent service plan. This shift has been driven by increasing awareness of the environmental impact of food transportation, as well as concerns about the quality and sourcing of ingredients. Consumers are now more conscious about the health benefits of the food they eat and are demanding options that are not only nutritious but also produced in a sustainable and ethical manner.

As a result, many food delivery services are now focusing on using locally sourced, organic ingredients and reducing their carbon footprint by minimizing transportation distances. This trend towards healthier, more sustainable food delivery options is not only better for the planet but also promotes the well-being of individuals and communities.

Companies are recognizing the importance of incorporating sustainability, ethical practices, and healthier choices into their business operations in order to stay competitive and meet the evolving needs of their customers. As a result, many businesses are reevaluating their supply chains, production processes, and overall business strategies to ensure they are in line with these principles. This shift towards a more sustainable and ethical service delivery model is not only beneficial for the environment and society, but it also has the potential to drive innovation, attract new customers, and create long-term value for FOC.

Finally…What would be your dream offshore menu?

Where do I start. Having worked on units both in the North Sea and in the international sector I quickly realised our clients offshore look for dishes that not only make them feel at home, but which can improve their health and wellbeing both physically and mentally. They want something during the day to look forward to, a delivery service that FOC buys in to.

For me personally it has to be the sizzle of a perfectly cooked steak or the aroma of spices from an authentic Indian or Chinese dish that can truly transport offshore workers to a place of comfort and familiarity. These meals not only provide nourishment but also a sense of enjoyment and anticipation, creating a moment of relaxation and indulgence amid their demanding work environments. As a chef catering to offshore clients, I understand the importance of not just serving food, but also providing a culinary experience that enhances their overall well-being. With a menu that offers a Saturday night steak or themed nights featuring international cuisines, I aim to bring a taste of home and excitement to their dining experience, making their time offshore a little more enjoyable and satisfying.
 

ENDS