If we assess individuals as part of a process in a fair and consistent way then the outcomes can be extremely positive. As a growing business however, we not only want to attract the best talent, but we also want to make sure we retain that talent so need to be making the right hires.
I started with Sodexo in 2010 as an ad-hoc steward. In the 6 years since then I have worked on 26 different units (out of around 70), some for one trip, others for multiple trips.
David Mulcahy is the Food Innovation & Development Director for Sodexo in the UK & Ireland as well as being Vice President of the Craft Guild of Chefs.
It was shortly after leaving school that Leanne began working as a food service assistant for Sodexo’s airport staff catering division, a job she immediately took to and soon decided to take on full time.
I’m not sure what everyone else’s experience was like but I remember my careers advice from school very well
After working in restaurants and hotels for the first ten years of my career, it was time to evaluate my life style with changes that would enable me to have more time with my family
I am humbled by my success to date as I do have dyslexia. I have worked hard to find techniques to complete tasks that would be seen as simple to some that ultimately used to cause me deep despair when I was faced with them
If I was to advise anyone on joining Sodexo Healthcare it would be to be prepared for hard work, embrace the values the organisation lives up to and to always think that whatever it is you are doing it is for the Quality of life of the patients we take care of.