Providing food and nourishment is a service of the NHS that is often overlooked. Far from being an optional add on, it can make a real difference to the welfare of patients, as well as staff and visitors.
Working with food has its obvious caveats. Hygiene and getting food out on time are chief concerns, butan appetising, varied menu is a must. Working in a kitchen requires a sharp mind and the ability to navigate pressure successfully. The customer facing roles require a sunny disposition and the managerial positions, who also supervise everything from health and safety through to stock levels, must be a merge of all the above.
As you’d expect, a catering job in the NHS is concerned with providing food for patients, staff and visitors within NHS facilities. While gourmet dishes are unlikely to be whipped up in an NHS kitchen, high standards are expected. It is important that each meal food that leaves the kitchen fulfils a range of medical, cultural and nutritional requirements. Due to the strict needs and time slots, there are positions for catering managers alongside the chefs, cooks and assistants you’d expect to see in any busy kitchen. Between them, the catering team take the weight of the NHS’s bellies on their shoulders.
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