When food services assistant Shannon Hitch left Western Health to focus on raising her young children, her return felt inevitable.
‘The moment I walked out the door, I wanted to come back,’ says the mother of two.
‘I started at Footscray Hospital in 2005, and left in 2013, but I missed the place so much that I came back in 2015. I absolutely love it here.’
While Shannon’s passion hasn’t changed since she joined the food services team almost two decades ago, the job description has.
When she first started as an FSA, Shannon and her colleagues had barely any contact with patients. Under the previous model, FSAs would prepare all the meals in the Footscray Hospital kitchen – and hand them over to patient services assistants (PSAs) to deliver to patients.
This changed in about 2011, when food services staff started serving meals directly to patients.
‘It was quite unfamiliar territory to begin with because you had no rapport with the ward staff or the patients,’ Shannon recalls.
‘But I love the interaction with patients, especially in wards like 3B (geriatric ward).
‘The patients are like your grandparents. And a lot of them will say ‘you are the first person I have spoken to today’. I think it means a lot when you can put your hand on their hand and have a chat.
‘It comes down to kindness and human interaction.’
The Footscray Hospital food services staff prepare and 'plate up' as many as 260 meals, delivered from the Western Central Production Kitchen, every day. This is in addition to morning and afternoon tea.
Despite the volume, Shannon still manages to remember the preferences of long-term Footscray Hospital patients.
‘We have one lady who I always remember likes ham and cheese on white bread, not wholemeal, and a weak coffee with one sweetener.' she says.
One of Shannon’s favourite things to do after spending five days a week working hard in an industrial kitchen is cook!