Having endured the ‘perfect storm’ of COVID, the cost-of-living crisis and soaring energy bills, the hospitality sector is finally starting to emerge from the shadows of that terrifying triple whammy – and Northampton College is preparing to help hotels and restaurants shape their future workforce.
A new commis chef apprenticeship scheme being launched at the college’s state-of-the-art Booth Lane campus this September will give a new generation of students the opportunity to earn while they learn and hone their skills in some of the county’s finest kitchens.
The apprenticeship will see students spend four days a week working in the industry and one day a week at college, learning from experienced professionals and taking part in a series of masterclasses to refine their techniques.
Northampton College is now keen to establish partnerships with leading hotels and restaurants in the county who are interested in taking on apprentices as part of the scheme.
Head of catering Phil Martin, who recently received a special award in recognition of his commitment to the county’s food and drink industry at the Weetabix Northamptonshire Food & Drink Awards, said: “The whole of the hospitality sector has faced what is pretty much the perfect storm. It has everything you could imagine thrown at it and has had to adapt to survive.
“The industry is very different from what it was even five years ago. To be honest, it’s woken up and is a better place for it.
“What used to be an endemic culture of long hours, low pay and poor conditions has become a workplace where employees’ needs are being met, the hours are far more sociable and staff retention is much improved.
“We are seeing places close for two days a week to give their staff proper time off and that is making life much easier in terms of creating rotas. The takings on a Monday were so low in many places that they are better off by not being open and staff are much more energised, focused and willing to work.”
The new apprenticeship has been designed to meet the needs of both students and employers, recognising the changes made by the industry.
Apprentices will have the chance to learn from respected industry professionals while showcasing their skills and carving out a future career for themselves.
Employers will be able to mould the next generation of workers into the exact type of employee they need, teaching them relevant skills and giving them a full understanding of what is required if they were to pursue to a full-time career with that business.
Phil added: “For many employers, taking on apprentices is a form of succession planning. People will always come and go but if you have a ready-made pipeline of people in the position to step up then it makes life so much easier. You can create a workforce that is passionate about your business and that you can rely on to do a good job for you.
“For those businesses big enough to be paying into the apprenticeship levy it makes sense to make the most of it and actually use the service that you are paying towards. It’s cost-effective and, with the right progression routes available, you are able to instil a sense of loyalty in your staff to help improve retention rates.”
To find out more about the commis chef apprenticeship programme at Northampton College and to express an interest in offering roles for students from September, email business.centre@northamptoncollege.ac.uk Find out more at www.northamptoncollege.ac.uk
