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Apprenticeships – Performance Learning Group

Apprenticeship Standards

Becoming an apprentice means you can get paid while you train, build your skills on real projects, and study for the equivalent of a foundation degree at the same time. You’ll also have the advantage of spending lots of time with employers working at your job.

As one of the country’s leading providers of specialist hospitality training, we design and implement truly tailored and bespoke learning programmes.  Through our blended approach to work based learning, we work in partnership with our customers to deliver relevant training that have Apprenticeship Standards benefits to both the company and their employees.

We have close links with awarding organisations that underpins our ability to bespoke the content and delivery of our courses, whether it be apprenticeships, change programmes or even giving embedded training programmes a recognised Apprenticeship Standards.  We can look at Mapping Training and Apprenticeship Standards to any job role within the hospitality industry.

Some of the areas where we can help include, but are not limited to:

Levels 2 & 3 Apprenticeship Standards:

The role is very varied and, although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support colleagues across the business, for example during busy periods.

Specialist areas in hospitality include food and beverage service, serving alcoholic beverages, barista, food production, housekeeping, concierge and guest services, reception, reservations and conference and banqueting.

The most important part of the role is developing fantastic ‘hospitality’ skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team to ensure that every customer, whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference, feels welcomed and looked after.

You’ll provide vital support to management teams and are capable of independently supervising hospitality services and running shifts, so the ability to think on your feet is important. You’ll typically work well under pressure delivering top-class customer service, and the ability to motivate a team is essential to your role.

The core set of supervisors’ skills and knowledge are the same regardless of the setting, but supervisors may specialise in specific functions or work across a variety of areas of the business reflecting the multi-functional nature of the industry.

Key responsibilities:

  • Preparing, cooking and presenting dishes within your speciality.
  • Managing and training any demi-chef de parties or commis working with you.
  • Helping the sous chef and head chef to develop new dishes and menus.
  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
  • Monitoring portion and waste control to maintain profit margins.

However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.

A primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. This will give you the opportunity to experience, consider and value each section with a view to choosing an area where you feel most inspired.

The learning journey of a chef will vary considerably from one individual to the next; however it is the range of experiences in the basics gained in this role which provide the opportunities to progress to any future senior chef role.

Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. You will learn to have the ability to work independently and lead a team in often hot and highly challenging kitchen environments.

Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team.

Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.

Every day is different as a business administrator – one minute you’ll be preparing the CEO for their next meeting, and the next you’ll be answering the phone and updating the company website.

This is a position that requires you to be flexible, but the rewards of being qualified in admin are huge, as you have the chance to work in any industry that interests you. From small start-ups to large multinational companies, all companies rely heavily on the good administration to be successful.

As a Customer Service Apprentice in a Customer contact centre, you could play your part and build a career. You’ll be joining a team of people from many different backgrounds who are united in projecting the company values, doing the right thing for customers, keeping things simple and being extraordinary together.

You’ll cover areas such as:

  • Communicate using customer service language
  • Follow the rules to deliver customer service
  • Maintain a positive and customer-friendly attitude
  • Deal with customers face to face
  • Do your job in a customer friendly way
  • Organise the delivery of reliable customer service.

Looking to do your best you’ll “earn while you learn” and be responsible for resolving a range of enquiries from our residential customers politely and efficiently.  You’ll take ownership of each call, getting to the heart of the query, deciding the best course of action and providing the kind of service that earns our customers’ trust.  Our Customer Service Apprenticeship is a Level 2 Customer Service Apprenticeship.

Working in the private, public or third sector and in all sizes of organisation, specific responsibilities will vary, but the knowledge, skills and behaviours needed will be the same whatever the role.

Key responsibilities are likely to include supporting, managing and developing team members, leading projects, planning and monitoring workloads and resources, delivering operational plans, resolving problems, and building relationships internally and externally.

Level 4 Apprenticeship Standards:

Hospitality managers have a high level of responsibility and are accountable for fulfilling the business vision and objectives; this requires excellent business, people and customer relations skills.

Individuals in a hospitality management role are highly motivated team leaders that combine a talent for management with specific industry skills and they thrive on the customer facing nature of the role.

Senior chefs need to have a calm disposition as they commonly work under pressure, often during unsocial hours, in a pressurised kitchen environment.

They enjoy selecting and working with a wide range of ingredients, and combining tastes, textures and flavours to produce profitable and imaginative dishes and menus. They strive to enhance their skills through continuously practising and honing their techniques.

Level 5 Apprenticeship Standards:

Operations/departmental managers take the reins of people and projects and are continually intent on achieving a company’s short and long-term goals. They report to senior management or business owner, to keep them continuously informed about the overall operations and state of the business.

The knowledge, skills and behaviours the apprentice will learn in this apprenticeship will give them the ability to work in any industry in the private, public and third sectors. They’ll be developing operational plans, overseeing projects, managing and leading teams, overseeing the financial health of the company, recognising and nurturing talent and coaching and mentoring. Job titles for successful apprentices include Operations Manager, Regional Manager, Divisional Manager, Department Manager and specialist managers.