Monitor compliance with labor protection legislation and other regulatory acts in the company's subdivisions Study working conditions at the workplace, prepare and make proposals for Other means of protection against harmful and dangerous production factors Participate in inspections on a permanent basis by both internal and external audits Participate in the development of measures for the prevention of occupational diseases and accidents at work, and for the improvement of working conditions at the workplace Provide methodical assistance to the company's departments in compiling lists of professions and positions, in accordance with which employees must undergo compulsory medical examinations, Develop and revise health and safety instructions, and provide occupational health briefings, training and testing Conducts introductory briefings on labor protection with all newly hired employees, business travelers, students and pupils arriving for on-the-job training or practice. Participate in investigation of occupational injuries Draw up reports on occupational safety and health in accordance with the established forms and within the relevant deadlines.

Study of labor conditions at workplaces, preparation and submission of proposals on development and implementation of improved designs of fencing equipment, safety and blocking devices, other means of protection from the effects of hazardous and harmful production factors. Control over observance in structural subdivision of legislative and normative legal acts on labor protection and industrial safety; Organization and carrying out of inspections, examinations of technical condition of buildings, constructions, equipment, machines and mechanisms for their compliance with the requirements of normative legal acts on labor protection and industrial safety; Participation in the investigation of accidents, incidents, fires, occupational diseases; Carrying out preventive work to prevent occupational injuries, occupational and industrial diseases, measures to create healthy and safe working conditions. Analysis of the state of industrial safety at hazardous production facilities. Industrial safety audits. Control over compliance with the use of PPE and protective clothing. Development of a work plan to implement industrial control at hazardous production facilities.

Management of catering staff and hotel facilities Organization of work and effective interaction of all services on the ship. Coordination and quality control of staff performance of assigned tasks. Familiarization of all arrived employees with the rules of living on the ship and conducting all kinds of briefings. Control of compliance with the rules of industrial discipline, safety, fire safety and sanitary requirements. Keeping warehouse records. Control of food and household chemicals consumption. Ordering products and maintaining the product range. Control of shelf life and quality of products in stock. Drawing up the menu in the canteen. Daily training sessions with staff. Identification of hazardous factors at work Checking the sanitary condition of the kitchen and the quality of cleaning of living spaces Coordination of arrival and departure of catering staff Filling in time sheets. Processing the primary documentation of the registration of food, accommodation and visitors. Monthly inventory of food products and household chemicals Drawing up a certificate of write-off of inventory that is not subject to further use

Personnel management Daily training sessions with staff on ecology, safety and hygiene. Daily Safety work analysis Daily inspection with an HSE engineer, ecologist and hygienist. Daily filling of the Ecology Journal (Wastewater Pumping Journal, Waste Disposal Journal, Water Pumping Journal, Chemical Passports Journal). Familiarization of new employees with magazines (introductory briefing, fire safety, instructions on types of work, instructions on use of equipment, chemical log) Supervision of personnel work; Leave planning and monitoring; Maintain production discipline; hold meetings with staff; Drawing up and coordinating transport requests with the manager of the canteen, and sending them to the Administrative and Management Division. Provide a list of employees for bonuses; Submit applications for accommodation; Refer employees for medical screening Keep records of working clothes of the employees Keep records of employees' working hours. Exercise operational control over maintenance, sanitary condition, technical condition of the dining room. Receive kitchen equipment and tableware, monitor their safety and maintenance. Daily check newly received kitchen equipment and tableware for defects and damage during operation, recording the results of the inspection in a quality control log of the incoming equipment. Check that the canteen is ready for work: Take action to resolve problems encountered by guests. Participate in the inventory of fixed assets in the canteen and bar 2 times per shift.Submit reports to the fixed assets manager. At the end of the watch to make an inventory of fixed assets, to receive the transfer of inventory in the presence of the manager for fixed assets and to draw up an act of acceptance of the transfer, acts on the of inventory send a to the manager for fixed assets. Control the work of the bartender, daily check the report on cash and confirm the presence of cash in the cash register, control the filling of the cash report, check the bar report on the balances and sales . Execute cash discipline as instructed. Control workflow. Perform timely submission of requests to the technical service department for troubleshooting of technological equipment Comply with labor rules, regulations, procedures, instructions and other internal regulatory documents of the Company and the division. Timely file a time sheet at the end of each month. Participate in taking inventory. Control the availability and safety of reporting fixed assets. Send a notice on the movement of fixed assets to the material accountant for changes in the accounting documents.

Full management of the working shift restaurant (opening, closing the restaurant). Conducting an inventory. Control of employees' work. Training and development of employees. The control of funds. Encashment. Control of storage time of products. Control over availability of products in a restaurant. Ordering the necessary products. Control of profits and losses P&L. Recruitment of employees. Control of sanitation and cleanliness at the restaurant.

Personnel management Daily training sessions with staff on ecology, safety and hygiene. Daily Safety work analysis Daily inspection with an HSE engineer, ecologist and hygienist. Daily filling of the Ecology Journal (Wastewater Pumping Journal, Waste Disposal Journal, Water Pumping Journal, Chemical Passports Journal). Familiarization of new employees with magazines (introductory briefing, fire safety, instructions on types of work, instructions on use of equipment, chemical log) Supervision of personnel work; Leave planning and monitoring; Maintain production discipline; hold meetings with staff; Drawing up and coordinating transport requests with the manager of the canteen, and sending them to the Administrative and Management Division. Provide a list of employees for bonuses; Submit applications for accommodation; Refer employees for medical screening Keep records of working clothes of the employees Keep records of employees' working hours. Exercise operational control over maintenance, sanitary condition, technical condition of the dining room. Receive kitchen equipment and tableware, monitor their safety and maintenance. Daily check newly received kitchen equipment and tableware for defects and damage during operation, recording the results of the inspection in a quality control log of the incoming equipment. Check that the canteen is ready for work: Take action to resolve problems encountered by guests. Participate in the inventory of fixed assets in the canteen and bar 2 times per shift.Submit reports to the fixed assets manager. At the end of the watch to make an inventory of fixed assets, to receive the transfer of inventory in the presence of the manager for fixed assets and to draw up an act of acceptance of the transfer, acts on the of inventory send a to the manager for fixed assets. Control the work of the bartender, daily check the report on cash and confirm the presence of cash in the cash register, control the filling of the cash report, check the bar report on the balances and sales . Execute cash discipline as instructed. Control workflow. Perform timely submission of requests to the technical service department for troubleshooting of technological equipment Comply with labor rules, regulations, procedures, instructions and other internal regulatory documents of the Company and the division. Timely file a time sheet at the end of each month. Participate in taking inventory. Control the availability and safety of reporting fixed assets. Send a notice on the movement of fixed assets to the material accountant for changes in the accounting documents.

Check in, Check out, reservation of rooms for guests, provision of payment invoices, responsibility for the cozy stay of guests, coordination and management of the staff of the catering and housemaid

Control of restaurant and bar staff Daily reports by number of guests Daily cash reports Preparation of the conference hall for various events Monthly and annual inventories of the bar and restaurant Creation of work schedule for barmen and restaurant employees Timely issuance of time sheet at the end of each month Training and development of employees. Cash control Control of sanitation and cleanliness in the restaurant.

Preparation of various types of cocktails (alcoholic, non-alcoholic). Guest service at the bar counter. Help in choosing drinks. Support for cleanliness in the bar. In the absence of a supervisor, control of waiters.

Serving guests, helping with the choice of food and drinks, keep the restaurant clean.

Engineering and Technology, Oil and Gas Engineering

Technical, Development and exploitation of oil and gas fields

Global Training

Global Training

Global Training

"БРИГ", Basic Safet Training and Instruction (Section A/VI\, tables AI\1-1, A-VI\1-2, A-VI/1-3,A-VI\1-4)

TCO, RoK 40hr Industrial Safety training

TCO, Coaching IIF in Action (Field Practice)

TCO, Operation Process Zone

TCO, Hazard Identification Training

TCO, Initial Safety Orientation Training

TCO, Permit to Work (PTW) and Hazard Assessment

TCO, FGP Industrial Relations and Culture Awareness

TCO, FGP IIF Incident and Injury Free training

TCO, FGP Induction

TCO, Coaching Incident & Injury Free in Action (IIFIA)

TCO, Initial Fire Safety Orientation

TCO, FGP PTW/HA Awareness Training