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THE MIRRORWest Africa Catering Team Member Newsletter

Summer 2008 Vol. 6 Publication 2

WEST AFRICA CATERINGCORE VALUES

SafetyThe safety of our people, the environment and property are our priorities.

Excellence in Service WAC team members must have a desire to exceed

the service expectations of the customer.

Respect for Team Members and Community Our team members, the community from which they come and the community

in which we work are the spirit of our organization and will be treated with dignity and respect.

Personal Development & TrainingOur team members will receive job specific training, safety training

and educational opportunities for personal growth.

Honesty and IntegrityOur business actions will meet the highest ethical standards.

Technological Advancement Our Management will continually strive to improve company processes.

Financial ResponsibilityOur financial decisions will be made to assure the long-term health

of our customers, team members and the company.

Accountability and AcknowledgmentAll team members are held accountable for their respective responsibilities.

To a great extent each individual’s personality is de-fined by the values he elects to embrace. When you look at your closest friends and those you enjoy spend-ing time with, to a great extent, it is looking at someone who shares the same values. People generally spend time with those who enjoy the same things and live by the same belief system.

With this philosophy in mind, our company long ago established values to define the personality and perfor-mance expectations of our company. Values intended to set a foundation for a strong, well organized and unified team. Team members who are comfortable em-bracing our company values stand out as welcome and outstanding team members. After all, our company is defined by our team members and our team members are defined by our core values.

A review of our core values with an emphasis on our company motto, “Hospitality & Service” will define the best of West Africa Catering team members. A group of team members striving to live by the company core values with a warm, friendly and service minded at-titude makes working for West Africa Catering a plea-surable and prideful experience.

It is critical to note; no one value stands alone or car-ries more weight than other core values. They are a package and when given equal weight will yield the company’s desired results for our team members and our clients. To give more weight to one value at the expense of another will guarantee results that are not desired by the company or our team members.

Many operational or administrative questions that arise during the course of our work day can be an-swered by looking to our core values for direction.

As with most of our company procedures, processes, education and training programs you will find that ap-plying our values at home will facilitate a better qual-ity of life for your entire family.

West Africa Catering has recognized and rewarded 91 team members in the past several years who have

OUR VALUES DEFINE US - OUR MOTTO

demonstrated the personification of our core values with an emphasis on our motto.

We will continue to recognize team members who

display such dedication and we encourage all team members to strive to be the best they can be. Keep up the good work and keep smiling.

- our company is defined by our team members - our team members are defined by our core values -

SETS US APART -

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In May of this year, the management of West Africa Catering paid tribute to Mr. Moses Akpan with a special cash award in recognition of his out-standing performance and leadership. Moses has worked as the National Camp Boss on Transocean Adriatic 8 since March 2005; he was promoted to this position in July 2002, while working on the Adriatic 1. Moses started working in the offshore catering industry in 1976 as a utility hand and has since worked his way up to being recognized as one of the best and most respected Camp Bosses in the industry.

Moses hails from Akwa-Ibom State. He is married to the beautiful Ms. Justina Akpan and has 6 won-derful children, of which he is very proud.

Moses, in his typical humble style, responded to receiving his award by down playing his outstand-ing performance and instead talked about how great it is to be a part of West Africa Catering and his team on the Adriatic 8. His humble style is one of the things that make Moses so special.

Above (left to right): Tony Ebong, personnel manager issues a letter of com-mendation and cash award to Moses Akpan.

TEAM MEMBERS AT WORK

EXCEPTIONAL PERSON -- OUTSTANDING CAMP BOSS --

Photo Above: Olalekan Abdulahi , day baker prepares desserts at the Amadi Flats Oilers Club.

Moses stated that he always believed the success of West Africa Catering would be his own success. He affirmed that WAC is the best offshore catering company he has ever seen because of our philoso-phy of taking care of our customers, providing the best products possible and recognizing outstanding team members.

Congratulations to Moses for earning the respect of your peers, your subordinates, your clients and the management of West Africa Catering. It’s peo-ple like Moses that make being a part of West Africa Catering such a privilege. Thanks again for all you have done and keep sharing our great spirit.

Photo Above: Aniekan Robinson, baker on the Transocean Deep-water Pathfinder prepares bread.

Above: Noble Lemabari, Onne warehouse utility man pulls sup-plies for an upcoming shipment.

Photo Left: (left to right) Betty Felix, Charity Obem, Comfort Fineface, bartenders at the Onne Oilers Club get ready for busi-ness at the start of their shift.

Photo Right: Lucky Erusiafe, day cook at the Choba Base fries cat-fish for lunch.

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TEAM MEMBERS OF THE MONTH

HONORED Congratulations to the six West Africa Catering team mem-bers selected as our “Team Members of the Month” during the first half of 2008. As most of you are aware, West Africa Catering honors one team member each month for their out-standing performance and personification of our company core values. Each team member is awarded a $100 USD cash award along with the recognition associated with the honor.

Honored recipients for the first half of 2008 include:

Monica Yahaya, waitress at the ABTI University cafeteria in Yola was honored in January.

Austine Akporhere, driver at the Warri Warehouse was hon-ored for his service during the month of February.

Apire Kopu, waitress at the Aba Road Oilers Club was se-lected as our team member of the month in March.

Asuquo Asuquo, utility man on the Transocean AD8 was honored for his service in the month of April.

Francis Afesoma, utility man at the Shell Restaurant in Bonny was honored for his service during the month of May.

Franklin Ebaozele, utility man on board the Transocean Path-finder was honored for his outstanding service in June.

If you would like to recommend a WAC team member for this award, we encourage you to submit a recommendation to one of our personnel offices. It is very important that the recom-mendation include why the team member should receive this recognition.

Congratulations again to the six team members listed above. Keep up the good work.

Above: Cime Curavic, camp boss at Bonny Shell Restaurant is-sues Francis Afesoma with his team member of the month cash award.

Above: Austine Akporhere, driver in the Warri warehouse receives his cash award from Wilfred Akporido, HSE manager.

Above: Monica Yahaya receives her cash award from Dubravko Bacic, Yola area manager.

Above: Apire Kopu receives her cash award from our HSE manager, Wilfred Akporido.

Above: Asuquo Asuquo receives his cash award from Wil-fred Akporido.

Above: Franklin Ebaozele receives his team member of the month cash award from Wilfred Akporido.

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Above: Kalio Soalaopuye, Onne warehouse accounts clerk enters data into our warehouse computer system.

Above: Blessing Imoh, national cuisine cook at the Choba Base prepares daily take out lunches.

WISE PEOPLE SPEAK

Above: Blessing John, waitress at Onne Restaurant.

TEAM MEMBERS

Photo Above: Oliver Anyanwu, utility worker at the Transocean staff house in Port Harcourt works the kitchen.

WARRI PORTOFINO TEAM

Above: (Left to Right)Edwin Omole, Camp Boss; Netare Ozere, Utility; Tony Esivbekpe, driver; Richard Azikwe, utility; Nwankwo Godwin, Chef; Rita Edward, steward; Harriet Jeresa, steward; Esther Ojoviojor, steward; Joe Sagay, Personnel Manager, Warri; Joy Edeki, bar tender; Saturday Eyerikomen, Chef; Gloria Onaodowon; steward; Dorcas Ibeywo, steward; Gladys Ukomen, laundry; Mary Jacob, laundry; Ivan Kusen, Warri Base Manager.

Character cannot be developed in ease and quiet. Only through experience of trial and suffering

can the soul be strengthened, ambition inspired, and success achieved.

Helen KellerUS blind & deaf educator (1880 - 1968)

Whoever does not love his work cannot hope

that it will please others.

UnknownQuotation by unknown author

The person who makes a success of living is the one who see his goal steadily and aims for it

unswervingly. That is dedication.

Cecil B. DeMilleUS movie producer (1881 - 1959)

Always bear in mind that your own resolution to succeed is more important than any one thing.

Abraham Lincoln (1809 - 1865)

Fervet olla, vivit amicitia: While the pot boils, friendship endures. (Meaning the man who gives

good dinners has plenty of friends).

Latin Proverb

Above: Gloria Onaodowon, wait-ress at the Warri Portifino restau-rant sets a table before dinner.

Photo Above: Joy Ihunwo, wait-ress at the Transocean staff house sets the table for the up coming meal.

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Are you aware of ALL the safety equipment in the area where you work? Do you know how to use the equip-ment properly? Just as important as knowing where safety equipment is located is to understand when and how the equipment is to be utilized correctly.

Mr. Dele Badejo, Transocean Sedco 709 Performance Rig Manager recently mentioned that over the years and throughout the world, he has noticed that galley staffs are not always aware of the difference between the galley fire blanket and the fire burn blanket. Now, we should take this comment as a challenge to ensure that all West Africa Catering team members have a keen understanding of these two types of fire gear.

ACCEPT THE SAFETY EQUIPMENT

CHALLENGE

Fire blankets are made of fire resistant materials. They are particularly useful for smothering flammable liquid fires, such as cooking fats and oil fires. If you are ever confronted with a contained flammable liquid fire, using a fire blan-ket correctly is one of the safest ways to extinguish it. These blankets are also designed for wrapping around a person whose clothing is on fire.

On the other hand, a fire burn blanket is used as an emergency first aid blan-

ket in the treatment of burn vic-tims. It’s infused with a cooling gel designed to draw heat away from the burned area while of-fering soothing comfort. This burn wrap cools the skin, pro-tects from airborne contami-nants and stabilizes the burn victim for transport from the job site.

While this newsletter article of-fers a general overview of these two items and their intended purposes, team members should attend our Fire Safety Training program to develop the skills required to use this equipment correctly.

Now that we have addressed the question of our fire blankets; let’s look at the bigger picture. Let’s not re-strict our discussion of safety equipment to fire blankets. Look around you; take notice of all the safety equipment

available at your job site. Let’s ensure that all our team members are keenly aware of the available safety equip-ment and are trained on the proper use of these pieces of equipment. If assistance is required from our safety department or even our clients on board safety officer, we are confident they will be more than happy to par-ticipate in this education process.

Each WAC job site team is encouraged to conduct your own job site audit to determine if all our team members are aware of all safety equipment and their purposes. Each team member is encouraged to ask questions re-garding the use of safety equipment. Don’t assume you know how to use the equipment. If you have not been trained on your role in the use of safety equipment at your job site, it’s time to do so.

Remember - At West Africa Catering, SAFETY IS EVERYONE’S RESPONSIBILITY

Photo Above: Ivo Sertic, WAC camp boss conducts a PPE safety meeting on the Transocean Deepwater Pathfinder.

TEAM MEMBERS AT WORK

Photo Above: (left to right) - Renee David-West, Linda Dozie, Joy Mad-uakor pause for a photo during the Cinco de Mayo party Transocean host-ed for their clients in Lagos.

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Photo Above: (Left to Right) Blessing Ogaba and Godwin Okon provide services at the pool side bar at the Amadi Flats Camp.

TRANSOCEAN AWARDS NEW JOBS TO WAC

West Africa Catering began providing catering and hospitality services on two additional Transocean deep water drilling rigs. We now provide service on all the Transocean rigs working offshore Nigeria, with the ex-ception of one. Transocean’s crew and their guest on board the Sedco 709 and Deepwater Pathfinder began receiving our “Hospitality and Service” brand of services in April.

We are confident, the excellence in service and safety standards displayed by our team members on the other eight Transocean rigs, where we have been providing catering and hospitality services for years, played a key role in our being awarded the new work. A big thanks and congratulations to our team members assigned to these existing eight jobs. The new work affirms our past performance level was viewed favorably by Transocean.

Photo Above: Ibeh Kalu, galley hand on the Transocean Deep-water Pathfinder operates the dishwasher after the lunch meal.

Photo Above: Chris Lewis, Field Audit Supervisor reviews operational aspects of the new Transocean contract.

Today’s challenge, that we must all accept, is to maintain and improve our safety and excellence in service objectives at all the sites where we pro-vide our services. These two new rig sites required that we hire new team members. While the new team members went through a land based orientation and training they must now embrace and live by the company core values, safety and opera-tional processes, while on the job site. We encourage all team members, new and old, to work together to pro-mote and encourage the company values and processes that set our organization apart. New team members should accept the challenge of learning the WAC culture of safety, performance and team work.

How can you submit information to be published in THE MIRROR?

The Mirror is a West Africa Catering Team Member publication. It is published for our team members and distributed twice a year, once in the summer and again in the winter. Information selected for the newsletter gen-erally reflects topics that are germane to our team mem-bers, the company, our values and processes.

We are especially interested in sharing information about team members being recognized for working safe-ly and doing an excellent job. The recognition can be in the form of an official letter or as simple as an e-mail mes-sage.

We welcome photos of our team members at the job site performing their job duties in a safe and professional manner. Photos can be submitted electronically to paul.canzoneri@westafricacatering.com. When sending pho-tos please ensure each photo is at least 1MB in size; pho-tos smaller will show a poor quality in the publication. If you elect to send photos via e-mail, please send one photo at a time to assist with the transmission.

Personal team member announcements such as new family additions, weddings or special achievements can also be included in the newsletter. Let us know what you would like to share with the WAC team. Enjoy the The Mirror!!

NEWSLETTER SUBMISSIONS

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TEAM MEMBERS AT WORK

Photo Above: Francis Daniel, butcher / cook at the Amadi Flats Restaurant pre-pares to cut fish for the chef.

Photo Above: Doris Nwaogo, utility worker at the Transocean staff house in Port Harcourt smiles for a photo.

At WAC, company success is one in the same with team member success. So it’s important for us to understand how our team members become successful? One very key component to achieving team members’ success is effective leadership and mentoring by our site managers. Leadership and mentoring is more than training. What is a Mentor?A mentor is generally an influential, experienced indi-vidual who actively helps other team members reach their goals. The dictionary defines a mentor as a trusted coun-selor or guide.

Ideally, all Camp Bosses, Chefs and Bakers should em-brace the concept of becoming a mentor to those subor-dinates who are interested in career development. The idea is that sharing your knowledge and leadership is the greatest legacy that you can leave to your subordinates, their families and West Africa Catering.

Mentors are normally respected by our clients as well as their peers; they possess relevant knowledge and maintain a network of resources required to be successful. Mentors are not threatened by their proteges’ potential to equal or surpass them in their career. The mentor works with the protege to set career and personal objectives and strategies for the future.

At West Africa Catering we have many great mentors. Some of our most outstanding mentors include: Mr. Michael Jaja, Camp Boss and Chef on the Noble Percy JohnsMr. Sunny Saidi, Camp Boss and Chef on the Transocean Sedco EnergyMr. Zdenko Frelih, Camp Boss and Chef working at vari-ous locations

These three individuals have been responsible for mentor-ing over 30 individual team members during the past five years. These gentlemen continually build a legacy of self-lessly helping other team members to better themselves and have improved the quality of life for the team mem-bers and their families.

Leading and mentoring will become more important as our company continues to grow. The complexities of our logistical challenges and growth, coupled with our com-munications challenges, will increase the importance for managers guiding subordinates.

We encourage an overall undertaking by all our manag-ers to help “cultivate” our junior team members. This movement encompasses short and long-term professional development coaching and guiding. The effort will yield

-- GREAT MENTORS --BUILDING THEIR LEGACY BY

PROVIDING GUIDANCE AND OPPORTUNITY

See MENTOR, Page 10

Above: Chiemela Nkpa, waitress and Kelechi Chizemiri, assistant cook at the Onne restaurant pause for a photo before the lunch meal.

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WAREHOUSE TEAM REVIEWS IMPACT ON REMOTE SITE LOCATIONS

Just as our remote site catering, housekeeping and laundry teams meet to discuss job site safety and per-formance issues, our warehouse staff also stops peri-odically to discuss the same concerns.

Warehouse meetings are generally conducted by our warehouse manager, Mr. Budimir Vukovic. The meet-ing displayed in this publication was held by Budo, ac-companied by operations manager, Mr. Edwin Ochai and field audit supervisor, Mr. Chris Lewis. The meet-ing gave Chris, who had just returned from an offshore visit, the opportunity to formally exchange informa-tion regarding challenges, as seen by our remote site locations. Some of the items discussed were packing of product, security of products being delivered and accuracy of shipped items.

Major requests expressed by the warehouse, to assist with their efficient operation, include early submission of each grocery order, a swift return of the grocery box

containers and tolerance on the availability of product that is in short supply.

This meeting clearly showed that communications between the warehouse management and operations management is a key component to the success of our supply chain and our remote site catering and house-keeping operations.

Edwin and Chris expressed the importance of the warehouse team members to the success of our remote site catering and housekeeping operations. They also thanked the warehouse team for their commitment to excellence in service.

We all agree that before our chefs can prepare a first class meal, we must first purchase the proper product, and then transport the product efficiently and effec-tively to the remote site storage facilities; only then can our chefs and bakers produce a great product for our customers.

Above: Edwin Ochai, WACN Operations Manager, addresses the Onne warehouse team.

Above: Chris Lewis, WACN Field Audit Manager, shares information with the Onne warehouse team.

Above: John James, western cuisine cook at the Transocean staff house in Port Harcourt stirs the pot.

Above: Nsa Effiong, accounts department, enters inventory data from the supermarket at the Amadi Flats camp.

Above: Widsom Etim, camp boss at the Choba Base prepares pork ribs for the lunch meal.

Above: Dickson Iringe, gal-ley hand at the Amadi Flats restaurant prepares for the lunch meal rush.

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WEST AFRICA CATERING

SAFETY

PROGRAM

Introduction

WestAfrica Catering has developed, will administer and maintain a Safety Programdesigned to provide each team member with education about, and protection from,potential job site safety or health hazards.

The Safety Program is comprised of a series of procedures and processes that areclearly defined in this handbook. Each team member is encouraged and expected tolearn and embrace each procedure / process.

We view the major elements to the success of our Safety Program as:

�. Management and Team Member Commitment�. Orientation and Training�. Work Site Task Analysis & Execution�. Audit and Recognition

A major focus at West Africa Catering is to instil a safety culture within each teammember that will transcend the work place and touch the lives of our team members’family and friends. We consider this a very significant contribution to the communitiesthat West Africa Catering touches.

West Africa Catering is committed to the safety and well being of our team membersand the community in which we live and work.

Remember, At West Africa Catering,

SAFETY IS EVERYONE’S RESPONSIBILITY.

When was the last time you read the introduction page of our Safety Pro-gram? Most of us pick up the Safety Program handbook and go directly to the Procedure / Process of interest at a specific time, skipping past the introduction. After all, the introduc-tion generally does not offer specific information regarding the issue of immediate interest.

What the introduction does offer is the bigger safety vision of our com-pany. I encourage each team mem-ber to periodically read the introduc-tion of our safety program to keep the big safety picture of the company in clear focus. The success of our safety program is in the hands of each team member and a clear vision of the big picture is most important to the pro-grams success.

A copy of this introduction page is included to the right of this text.

WAC SAFETY PROGRAM - THE BIG

Above: (left to right), Thomas Kio, accounts supervisor, Nikola Milovic, camp boss; Bril-lant Ohawhuru, assistance store keeper at the Choba Base storeroom.

Above: Godwin Kaka, Onne warehouse utility man pulls a grocery supply order for one of our offshore locations.

TEAM MEMBERS AT WORK

Above: Steven Ilenwi , pizza chef at the pool side cafe prepares a pizza.

Photo to Right: Alex Leto, day

Photo to Left: Cold room attendants at the Onne warehouse pause for a photo (left to right) Ever-est Nwankwo, Benjamin Yaks, Solomon Osagie, Godwin Ufomba.

PICTURE

time bartender makes a cappuccino for a cus-tomer.

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CUSTOMERS RECOGNIZE WAC TEAM MEMBER FOR SAFETY PERFORMANCE

Photo Above: left to right: Samuel Unwene laundry man on the Transocean Bal-tic � receives gold hard had safety award from Rig STC Jason Madden.

Photo Below: left to right: Dale McCluskey WAC Camp Boss on the Transocean Bal-tic � gives thanks to Samuel Unwene for his outstanding safety performance.

From: CAMPBOSS BALTICSent: Monday, May 19, 2008 6:54 PM To: Wilfred Akporido Cc: Tony Ebong Subject: Safety winner baltic

Gents,

Please see attached pictures of Samuel Unwene receiving Gold safety award hard hat from Baltic 1. Sam was given catch of the week for noticing someone had placed bleach inside an unmarked bottle. Also for placing continuous focus observations with regard to crew leaving sharp objects in their pockets and sending coveralls to laundry with the sharps inside. He was commended by both myself & the rig STC Jason Madden and was awarded with various gifts as well as the gold hard hat.

Regards,Dale McCluskeyBaltic 1

When our team members take information learned from our safety training or material and apply this information to a behav-ior based safety process, the result is a great safety success. In the case of Samuel Unwene, he recognized the safety hazard associ-ated with storing a chemical (bleach) in an unmarked container and prevented a potentially serious acci-dent by acting on the unsafe condition. He brought the situation to the attention of our camp boss who communicated the condi-tion to the entire rig crew and then the ad-ministrative office. The chemical (bleach) was safely disposed of and the unsafe act of storing the chemical in an unmarked container was brought to the attention of our entire team. BRAVO!!!!!

Our safety focus is working!

Above: Saturday Eyerikomen, west-ern cuisine chef at the Warri Portofino restaurant pauses for a photo after the lunch meal.

Above: (Left to Right) Harriet Jeresa, Mercy Jeresa and Joy Edeki tend the bar at the Warri Portofino bar after the lunch meal.

dividends for the subordinate, the manager, and WAC.

The legacy that senior managers leave is the development of future leaders, in addition to a list of mission accomplishments.

So while the idea of formal training is one which has great merit, the greater applica-bility to the company is the informal mentorship relationship. Junior leaders can and should continue to seek mentors if they decide they need or want one.

It is informal mentoring, coaching and guiding that can and should be made a part of our duties and responsibilities as managers, chefs and bakers. For you junior team members do not wait! Put yourself in the path of opportunity. Seek out a trusted or admired leader (it might even be a peer) who can make a difference. You, ultimately, are in charge of yourself.

Above: (left to right)Ella Unosi, salad person and Dominique Patt, French chef pause for a photo in the Amadi Flats restaurant.

MENTOR, from Page 10

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WACSAFETYALERT

CHEMICAL / CLEANING SUPPLY SAFETY CARDINAL RULE FOR CHEMICAL STORAGE:

CHEMICALS (CLEANING SUPPLIES) MUST BE IN A CLEARLY LABeleD CONTAINER.

If chemicals are transfered from their original container into a new container,the new container must be clearly labeled with the following:

1. chemical name2. manufacturer’s name and address3. potential hazards of the chemical

Whenever possible chemicals should be stored in their original manfacturer’s container.

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TEAM MEMBERS CELEBRATE

SPECIAL OCCASIONS

West Africa Catering Team Member NewsPort Harcourt: Km 16 PH/Aba Expressway, Port Harcourt, RiversWarri: 2 Effurun / Sapele Road, WarriOnne: Onne Oil & Gas Free Trade Zone, RiversE-Mail: PKCanzoneri@cox.netwww.westafricacatering.com

UCHE ANYANWU – Camp boss on the Sedco En-ergy got married to Chioma Joy on Saturday 24th May, 2008.

NORA PHILLIPS – Secretary to Operations Direc-tor, had her formal wedding reception with TREVOR BAKER on 27th April 2008.

BRIGHT NWAGWU – Utility hand on Sedco 702, married former Miss Precious Chidinma Brown on May 11, 2008.

FRIDAY MADUABUEKE – A driver attached to the Portofino Restaurant at Intels Camp, married former Miss Oluchi Jennifer Uchegbu on Saturday 19th April 2008.

JULIET IWUAGWU – one of the Head Waitresses at the Amadi Creek Restaurant recently wedded Kings-ley Uduji on the 13th of April 2008.

PHINA UVWIASE – Accounts Assistant at the ware-house in Onne, recently wedded Mr. Idowu Oluwa-seun on 18th May 2008.

IBITOMIE GABRIEL – Billing Assistant at the main office on Aba Road, recently gave birth to a beautiful bouncing baby girl named Shalom on 2nd November 2007.

WILFRED AKPORIDO – the Safety Manager and his wife, Ufuoma, recently welcomed a bouncing baby boy

named OGAGA on the 31st of January 2008.

CHINEDU DOUGLAS – Driver to the Managing Di-rector, and his wife also welcomed a cute baby boy named CHIGOZIE on the 7th of January, 2008.

FRANCIS EMAKOJI – Continental cook on the Exter-ran Hannover barge, recently married his sweetheart – Mercy on 26th April, 2008.

PATIENCE EMECHETA – Salesgirl at the Supermar-ket at Intels Camp recently wedded Charles Sunday Amos on 12th April, 2008.

DANIEL NKEMAKOLAM – Utility hand on the Transocean Baltic-1 and his wife recently delivered a baby boy named CHIDOZIE VICTOR on 2nd Febru-ary 2008.

GODDY APPAH – Continental cook on the AD6 was promoted to the position of National Camp boss in April 2008.

SYLVESTER IDAG – Acting Camp boss on the Noble Ed Noble was confirmed a National Camp boss this April 2008.

SAMPSON UHIENE – Acting Camp boss at the Shell Bonny project was recently confirmed National Camp boss this April 2008.

TONYE ELI – Acting Camp boss on the Willbros 82 was recently confirmed National Camp boss this April 2008.