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ISS Food & Hospitality


Chefs within ISS Food & Hospitality are nurtured with frequent training courses and career development to ensure they are at the forefront of food trends


Do you love hospitality? Are you looking to make a difference? Do you feel passionate about providing memorable experiences and touching people’s lives through exceptional food? At ISS Food & Hospitality big ideas


are encouraged, a positive attitude is required and hard work is rewarded. We believe in the food we create and the service we deliver. We work within business and industry environments; offices, distribution centres and manufacturing sites – in fact, anywhere where we can deliver great food to our clients’ staff. Fresh and tasty food can help


motivate people and improve their performance. That’s why our teams go all out to create nutritious and delicious menus for everyone to enjoy. For us, this is a great platform on which to build healthy organisations. Each chef and manager has total


control over their menus and we encourage an entrepreneurial attitude to managing their business. We pride ourselves on continuously


investing in and developing our people alongside caring for their health and


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wellbeing. In 2013 the company gained the Investors in People Health & Wellbeing accreditation – the only contract caterer to achieve this accolade. The company is committed to minimising the effects of the business on the environment and maximising the positive impact it has on society. For our people, the organisation has


created an environment to encourage best practice, innovation and constant development – from the front line to the kitchen and management level. Our teams are kept at the forefront of the industry by receiving regular training that has been developed in response to the needs of the sector and of the individuals we employ. Some of our most recent initiatives include: ● A partnership with Leeds City College, including craft-based training and front-of-house training (our Food Development team won the training award at The Caterer’s Foodservice Cateys 2015)


“Each chef and manager has total control over their menus”


SHOWCASE


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