A simpler life?
Coveralls and mops are now washed onshore. Robot vacuums, digital systems, and more pre-prepped food have changed everyday life for those who keep platforms clean, feed the crew, and make sure everyone has a bed to sleep in.
Catering has changed over the 40 years the Gullfaks field has been in operation. Some tasks have been added, others removed. Let’s take it from the top.
Helideck and Reception
The helideck assistant is usually the first person oil workers meet when they arrive on the platform. Alongside the HLO (Helicopter Landing Officer), they are responsible for everything related to helicopter operations.
Typical tasks for a helideck assistant and HLO include making sure the helideck is free from snow and loose objects, monitoring flights, ensuring everyone wears survival suits and hearing protection, and that seatbelts are fastened. They’re also part of the emergency response crew.[REMOVE]Fotnote: Offshoreutdanning.no, «HLO Helidekk». https://offshoreutdanning.no/kurs/hlo-helidekk-grunnkurs/ Accessed 21 February 2025.
The helideck was transferred from the logistics department to catering in the early 2000s, bringing new duties for the catering personnel.
While the HLO role is fixed, helideck assistant tasks are rotated among catering staff. This adds variety to the job and was intended to make the “hotel” department more attractive, says Seija Anita Kalvø.
For years, she was the second person crew met on board. She worked in reception — often called the “sky lobby” — just a few steps down from the helideck. The receptionist handled room assignments and also ran helicopter check-ins.
Today, room assignments are handled onshore. The room number is listed on the slip handed out at the heliport, and platform check-in is done via self-service kiosks, much like air travel.[REMOVE]Fotnote: Seija Anita Kalvø, interviewed by Kristin Øye Gjerde, Norwegian Petroleum Museum. 6 March 2023.
Helideck duty is just one of the tasks catering staff rotate through. Cleaning is another major one — and it’s changed too.
Laundry and Cleaning
Everyone arriving on the platform gets a clean cabin and a made bed. Cleaning is handled by the catering crew — just like in a hotel. The difference? Oil workers strip their own beds and toss linens in the dirty laundry bin.
This saves catering staff a lot of time and effort.
The crew also avoids doing heavy laundry loads thanks to outsourcing — all towels, linens, and coveralls are sent to shore. The platform laundry only handles small loads, like mops, rags, and some personal clothing. Everything is washed at 60°C and goes straight to the dryer.
That’s according to Jannicke Johansen (head of cleaning) and Heidi Belsvik (manager of catering and admin), both stationed on Gullfaks A. They stress the importance of rotating tasks. It makes the job more enjoyable and helps prevent strain injuries from repetitive work.[REMOVE]Fotnote: Head of cleaning, Jannicke Johansen and head of catering and administration, Heidi Belsvik in conversation with Julia Stangeland, Shadé B. Martins and Ole Kvadsheim, on Gullfaks A, 26 June 2024.
New cleaning methods, such as reduced water usage, have also made things easier.[REMOVE]Fotnote: Union rep for catering personnel on Gullfaks A, Elizabeth Tallis Husa, interviewed by Trude Meland and Ole Kvadsheim, Norwegian Petroleum Museum, 21 February 2024.
In addition to cleaning cabins, offices, and common areas, the catering personnel also handles dishwashing — naturally, in the kitchen.
Kitchen Work: Less Creative, More Repetitive
Head chef Perry Igland says the kitchen staff has been reduced by three people per shift. Why? Pre-made meals. Where there used to be bakers and pastry chefs, there are now ready meals and semi-prepped ingredients.
This has made kitchen work more routine and assembly-line-like, says Igland. He understands why — moving tasks onshore reduces operating costs offshore.
Economies of scale are another factor. In the past, each head chef would set their own menu and order supplies. Today, there are standardized menus for the entire Norwegian continental shelf. That leaves less room for creativity, but cuts down on offshore planning time. Igland notes there is still some flexibility within the set menus.[REMOVE]Fotnote: Head chef Perry Igland in conversation with Julia Stangeland, Shadé B. Martins and Ole Kvadsheim, Norwegian Petroleum Museum, on Gullfaks A, 26 June 2024.
Some tasks have been added, others simplified or moved ashore. The catering personnel is smaller than it once was.
Was it Better Before?
Opinions vary. For those whose roles were changed, the transition was difficult. Kalvø is one who expresses that.
Jobs have become less specialized, but also more varied — which may help prevent and reduce illness.
Some things were better before. Some things are easier now.
Heidi Frette has many years of kitchen experience on Gullfaks A. She remembers Christmas buffets stretching into the hallway. Days – even nights – were spent preparing those lavish meals. That kind of excess felt distasteful, she says.[REMOVE]Fotnote: Chef Heidi Frette in conversation with Julia Stangeland on Gullfaks A, 26 June 2024.
The food is still good — just a bit simpler, like everything else.
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