FOOD & DRINK
types of apprenticeship programmes through our award-winning Chef Academy, including Food Service and Professional Cookery, offering training from both a practical and theoretical viewpoint, and focused on leadership and coaching.
These schemes enable us to create a talent pipeline giving us opportunity to recruit from within to address the skills gap, helping us to build a business with highly trained, motivated teams.
Added to attracting new talent to the industry, apprenticeships are a fantastic way of moulding individuals in a way that not only makes them feel enriched by their own achievements but also upskills the workforce and leads to a higher employee retention rate. We have chefs in our business who have joined as sous chefs, progressed through our Chef Academy training programme and are now executive head chefs running a kitchen team of 15 or more people.
Empowering existing employees Whilst there’s no denying the importance of recruitment to address the skills gap, it’s still important for businesses to remember the employees who helped them get to where they are today. Being able to hold onto your best employees is a key factor in determining whether your business will be successful - not to mention, shows potential employees that you’re doing something right.
At BaxterStorey, we create a working environment that supports and empowers our teams. We encourage them to be entrepreneurial and creative to continue bettering the way in which we provide our service, we recognise them as the experts in food innovation. We strive to create a supportive working environment where existing
www.tomorrowsfm.com
employees feel motivated to push themselves and develop their professional skills.
Facilitating entrepreneurship within our workforce is part of our strategy aimed towards boosting employee retention, by allowing individuals to take pride in their day-to-day activities and explore various avenues within their roles. The knock-on effects of this are profound, we’ve witnessed street food concepts, grab and go ranges, masterclasses, virtual cook-a-longs, food waste initiatives – all led by individuals given the support to become innovators. Increased job satisfaction brings with it increased retention, as well as improved productivity that transmits all the way to delighting the customer, which is our overall objective in creating a memorable hospitality experience.
For these reasons, we nurture our culture of entrepreneurship, and utilising our decentralised supply chain, our chefs create their own menus, bespoke to the needs, and wants of their client and customers. Given the tools and freedom they need, no two menus are the same, just as no two restaurants are the same, as our chef teams bring their own creativity and innovation to the plate.
To truly aid in its recovery, the hospitality industry needs to adopt a more daring approach to both retention and recruitment by upskilling its existing workforce from within whilst, at the same time, presenting a career in hospitality as one that can bring long-term job satisfaction and career opportunities, rather than as a stepping stone on the way to a more ‘prosperous’ career path. Hospitality is one of the few industries you can join with little or no experience, and with the right support and development it can lead to a long and successful career.
https://baxterstorey.com/ TOMORROW’S FM | 29
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70
