Chef, University Hospital

Chef Grade II, Cork University Hospital

Our goal is to serve nutritious quality and safe meals to all our Patients, Staff and Visitors. The Catering Department standards strive to meet the requirements set out in the National Food, Nutrition and Hydration Policy for Adult Patients 2018

We deliver on all of our patients’ dietary needs which includes tailoring menus to meet specific therapeutic, ethnic or special dietary requirements. The Catering Department won the Gold Award in 2021 for the Happy Heart at work, awarded by the Happy Heart Foundation to catering establishments which meet the guidelines for healthy eating.

Cook fresh style of food production with a plated belt service for patient food.

The Executive Chef leads the kitchen team with assistance of two Senior Chefs. Each section of the kitchen has at least one Chef Grade 1 and one Chef Grade 2.