Compass Group UK & Ireland’s Post

From Apprentice to Manager - meet Chelsea-Lee 💙 Chelsea joined TUI 18 months ago on our Finance Apprenticeship Programme and has recently been promoted internally to Commercial Manager in our Ancillaries team. We asked Chelsea about how her Apprenticeship has helped her and her journey with us - "As part of the Apprenticeship Programme, I moved around the Finance function and got to know many teams. So, when the role in the Ancillaries team came up, I was able to speak to many people around the business that I had got to know. They were able to answer my questions and really helped guide me through the career choice of Finance or Commercial. The colleagues who run the Finance Apprenticeship Programme reached out to me as well to support me and ask for feedback. My apprenticeship gave me insight into how large businesses, like TUI, work and changed my perspective of a career in Finance. Before starting I believed that if I wanted to use numeracy and analytical skills to support on business decisions that a Finance career was the only option, but that's definitely not the case. TUI has such a strong belief in personal progression and development which means I've been able to grow, be challenged and showcase my ability!" This could be you one day... We're now hiring for our Finance, Commercial, Engineering and Chartered Management Degree Apprenticeship Programmes here - https://lnkd.in/eyFiFi_r #LetsTUIit #NationalApprenticeshipWeek #EarlyCareers

Providing training for every aspect of hospitality, our new community skills and learning hubs will allow people to train with the latest innovations. The Xcelerate hubs will be equipped with cutting-edge technology allowing people to train and provide customers and clients with great food and great service. The first centre and flagship site due to launch is at Edgbaston Stadium, Birmingham, in early 2024 – called “Xcelerate with Edgbaston”. Jonathan Foot, Head of Apprenticeships and Early Careers, Compass Group UK & Ireland said: “It’s great to be launching Xcelerate. The site is poised to make a significant impact in the local community, and we are really looking forward to sharing the details in the coming weeks." Read the full article: https://lnkd.in/eSuXjv7h Apprenticeship Team - Compass Group UK and Ireland | Amanda Scott #teamcompass #learninghubs

Day 5 - National Apprenticeship Week Another valued Employer Story from Lyndsey Bath our Employer Engagement Representative Owners- John Higdon and Charley Higdon - My Fine Deli, Glastonbury John currently has two apprentices one commis chef and one hospitality team member. His previous apprentice has now completed their course and has a permanent role working for the business. John wanted to take on apprentices so that he could bring younger people into the industry. Charley (John's Daughter and Co-Owner) has a wealth of knowledge and experience she wants to share and support an apprentice. John said the best thing about employing an apprentice is that they come to work because they want to and not because they have to, they are enthusiastic and eager to be part of the team. He would always offer good apprentices the opportunity to become a permanent member of staff once they qualified. John's advice to other employers is to be aware they need to make time to train and supervise apprentices to get the best from them and not to use them just as cheap labour. John would encourage potential apprentices to find a job that they truly enjoyed, not just something they had to do for money. He also emphasised that having a fresh, informative CV that is relevant to the description in the job advert is an absolute must when applying for vacancies. One of their Apprentices – Ruby Lem – Commis Chef level 2 Ruby started her apprenticeship in July 2023. She chose this path as full-time education wasn’t for her and she wanted to get into the world of work as soon as possible. She has always enjoyed cooking and felt that an apprenticeship would be great as she could learn whilst being hands-on in the kitchen and watching colleagues. A typical day for Ruby is prepping food for the day whilst serving breakfast, and then cooking for lunch service. After this, she will pack away and clean, then write shopping and prep lists ready for the next day. Ruby enjoys all aspects of working in a kitchen particularly prepping ingredients and learning to cook new dishes. One tip she would give people interested in a commis chef apprenticeship is to make sure you manage your time well as there will always be several things you have to do at once. Ruby would like to progress to chef de partie level 3 if she gets the opportunity. Photo Credit Lyndsey Bath John Higdon and Apprentice Ruby Lem #NAW2024 #skillsforlife

The restaurant industry is embracing apprenticeship programs to nurture future leaders, blending hands-on learning with mentorship. Operators like Carl Georigi see these opportunities as crucial. These initiatives cultivate vital skills. Georigi emphasizes their impact on careers, industry expansion, and the necessity for ongoing policymaker support to sustain these opportunities. Tap below to gain more insight in Delaware Business Times. ⤵️