Catering and Cleaning

Salo´s Catering and Cleaning is a service department comprising the catering and cleaning staff from the merged municipalities that is part of Technical Services. The department began operations on 1 January 2009, organisation chart.

Our goal is to offer diverse and tasty meal services and to organise city cleaning in a quality and cost-effective manner utilising existing resources. Our services points located around the city serve about 15,000 meals every weekday in day care centres, schools, homes for the elderly, health care centre hospital and city personnel restaurants. We also prepare meals for home services and provide catering for official events.

The catering unit employs approximately 160 food service professionals, who work in production kitchens (24) and service kitchens (80). We also deliver meals to external clients, who serve the food and arrange dishwashing and hygiene themselves. Click here to find the production kitchens for each city district and the internal and external service kitchens.

We plan our own menus for 24-hour care institutions, schools and day care centres, and the lists are attached. We prepare and serve tasty and nutritionally balanced food in accordance with our menus and the valid legislation. Our target is to promote the use of local food by increasing the use of seasonal vegetables and fruit.

The cleaning unit employs approximately 160 people in four different service areas, which are managed by service supervisors with the assistance of work leaders. Multi-purpose employees work in both catering and cleaning services, especially in schools and day care centres according to the service area list.

The most important production management systems are menus planned for client groups, the trade-specific Aromi system and the Siimi system for dimensioning cleaning. Our competitiveness is based on staff competence, client orientation and service processes that are constantly being refined and developed.

The most important development areas during the first year are clarification of the processes right down to dimensioning, making the trade-specific Aromi system and the Siimi system a part of everyday work, and improving the sense of solidarity and community among staff.