In September 19th, 2013, BWD Catering Department was kicked off, mobilizing two Work-Over Rigs from third party catering company, and started the Self Catering from scratch. As of April 2015, BWD Catering Dept. is running 70% of the Catering Operation of BWD Projects, deploying 280 well experienced catering crew, serving 4500 meals daily.

BWD Catering is HACCP Certified by SGS Kuwait, and is following the Food Safety Program allowing to serve a hot yet tasty meal, prepared and served under the highest food safety standards.

Back Of The House: The Catering back of the house service includes the direct  
purchase from the main suppliers of Frozen and Dry Products in the market, while  
buying the freshest vegetables brought directly from the Auction (Farm Fresh  
Products). It also includes a Central Catering Warehouse in Shuaiba, along with a  
fleet of 4 Refrigerated Trucks.
Front Of The House: The front of the house includes the food production and  
preparation, mess hall food service for Seniors and Juniors along with food parcel.  
The front of the house service also includes professional Laundry service along  
with daily housekeeping for the camp sleeping units along with the compound  
Catering Crew
All Catering Crew where interviewed and assessed in person before hiring, and  
have all proven records of undertaking the different On Job Training each in his  
field of expertise. All Head Cooks have been running the same responsibilities in  
4 and 5 stars hotels earlier, knowing the different types of cuisines like Indian,  
South Indian, Chinese, Italian and Mediterranean foods. We basically count on  
hiring our crew from Hotels Background, since that strategy showed its efficiency  
in the Oil Filed Catering segment, where all the hotel services where moved to  
the dessert, and applied on the Camps.
In BWD Catering we Value trainings, and since we are HACCP Certified, all  
Catering Crew has undergo the Food Safety training program, while a training  
refreshment occurs on a quarter basis in order to maintain and develop the  
awareness of serving healthy foods.
Menu Variety
In BWD Catering, we have a different set menu for Arabic’s and Asians, while considering the importance of Nutrition Facts when engineering the same. The set menu is a mix of the varied cuisines gathered under one roof, and it all include the proper portion of Proteins, Carbohydrates, Fruits and Vegetables along with the Healthy Juices served. Custom made dishes are also prepared for Tool-pushers and Company Mans, each up to his taste buds, not to forget the amazing food presentation signature of BWD Chefs.
HACCP, SOP’s and ISO 22000:2005
HACCP stands for Hazard Analysis and Critical Control Points. This is a preventative  
food safety system in which every step in the manufacture, storage and  
distribution of a food product is scientifically analyzed for microbiological,  
physical and chemical hazards. Burgan Well Drilling is the first Company in the  
Middle East (As per SGS Kuwait) to undertake this certification based on Camp  
inspection, and not on a central Production Unit basis.

BWD Catering has a HACCP Committee which involve and implements HACCP  
standards in all BWD Catered Camps, and is the In Charge of training all BWD  
Catering Crew on the different paper works and SOP’s which needs to be  
implemented in order to maintain the certification earned.
As of April 2015, BWD Catering is running a total of 21 Catering Sites across the state of Kuwait, including Burgan Main Camp which accommodates and serves 550 Drilling Crew working on the commissioning of the new Rigs, aside of JO Waffra, were we cater for 6 Rigs all in one camp location.

Each location receives four meals a day (breakfast, lunch, dinner and late dinner) depending on the crew duty hours.

In order to maintain and expend BWD Catering Share from BWD Projects, we’re  
always meeting and collecting feedbacks from BWD clients and crew for  
assessment and improvement. The assessment is made on a regular basis through  
evaluation system that covers all parameters and aspects like quantity, taste,  
freshness .etc.
Always attending Food Fairs and Exhibitions and meet with new suppliers in order  
to improve the quality of our purchases while being cost effective.
New Training Materials are always involved in the Training System in order keep  
our staff aware of all the General Hospitality and Food Processing systems  
implemented in the Industry.
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