Posted by |In At the Office |
Aside from the obvious benefits and the variety working for a global business brings, Sodexo is a business where people matter.
We interviewed Mathew Shipley who has won the 2017 Street Food Challenge and partnered with Sodexo to develop his own brand: Rib n’ Bone Man.
Posted by |In Industry Insight |
When Darren James joined Sodexo less than a year ago, he admitted he knew “absolutely nothing” about the company. Now he’s not only managed to secure a better work-life balance, with a job closer to home and more suitable hours, he’s learning a whole new set of skills.
I started cooking from when I was 15 when I answered a cookery competition. I dropped out of 3rd level education and instead pursued a 2 year college course in professional cookery.
Follow our five tips to write a stand-out CV for the catering and hospitality industry.
As trainee assistant general manager, I put the seasonal staff, who help keep the University of Northumbria running, through their paces but only a few months ago I was a member of the seasonal staff team myself.
I became a security officer at Trinity, then a security supervisor and, in quick succession, student experience manager and operations manager.
I started my chef career 15 years ago, working in hotels in Ireland. I learnt the basics with a good kitchen team at a nice hotel. After that I continued to work in the catering industry, even whilst traveling around South East Asia, covering a few different roles.