Amadeus O
ur diverse customer portfolio serves more than seven million visitors a year at five
world-class NEC Group venues and top external events. These include six major international sporting tournaments, as well as venues such as Cadbury World, Belfast Castle, Stratford Racecourse and Farnborough International Exhibition and Conference Centre. Developing people is at the heart of what we do and we have a real focus on apprenticeships and inspiring the next generation of talent within the catering industry. We currently have more than 10 chef apprenticeships available, and our apprentices are mentored by our award-winning chefs and their culinary teams. We are always looking to develop our people,
innovating both on and off the plate. Aaron Johnson-Waters is a prime example of this, having worked for the business since 2012, rising through the ranks and playing a key role in helping to set up VOX, Birmingham’s cutting-edge conference centre. Recently promoted to the role of executive
chef, Aaron has been busy working on his latest project, Amadeus’ state-of-the-art menu selector, which has been designed specifically for VOX. The online tool helps organisers planning a networking event, conference or banquet to build the perfect menu to enhance their event. The diverse menu has been Aaron’s
brainchild, with a wide array of food and beverage products to choose from. It focuses on providing seasonal produce, provenance and a range of allergen alternatives to suit customer or delegate needs, whether it be for canapés or a seven-course taster menu. Having a focus on sustainability is crucial for
SHOWCASE Case study
People are the focus for this caterer, which boasts a portfolio of world-class events venues
Amadeus and this is reflected in the creation of three new sustainable catering concepts at the NEC. Catering general manager Kane Bridgman joined Amadeus last year and was given the opportunity to bring these catering concepts to life in the shape of the Potting Yard, the Grilling Yard and the Box Yard. Collectively known as the Yard, the three uniquely styled eating environments serve locally sourced, fresh, garden-inspired, sustainable food. On the opportunity to develop sustainable catering concepts, Kane said: “We’ve seen an increasing demand from event organisers and their visitors for plant-based, meat-free dishes and food packaging to be minimal and recyclable. All of these trends have been incorporated into the Yard to create something that we hope will surpass expectations of an exhibition food and beverage offer. “We have combined a garden-fresh look
with garden-fresh food, encouraging free-flowing footfall with more till points on offer so there’s much less time wasted queuing.”
Benefits ● 25 days’ holiday as well as Bank Holidays (pro rata) in first employment year ● Group personal pension ● Staff meal allowance ● Uniform supplied ● Private healthcare ● Training and development opportunities.
Contact For more information, visit our website at
www.amadeusfood.co.uk or call 0121 780 4141
49
Tyrrel Richards, chef Tyrrel Richards is now a fully qualified chef with Amadeus after completing his apprenticeship. He said: “I have had a number of different jobs in the past; however, in 2015, I was 34 and unemployed. I never really thought of a career in catering before, but I love learning new things, so I decided to take on a new challenge. My employment advisor encouraged me to go for the Amadeus apprenticeship scheme. “I have had to really apply myself
to succeed in the role. The way the apprenticeship scheme works is you spend one day a week at college, where I completed English and maths courses, and then four days a week in the kitchen. All the chefs are so helpful and encourage the more junior members of staff every step of the way. “I would encourage people to look
at apprenticeship schemes like the one Amadeus runs – since I’ve joined this scheme I have learned so much. Joining Amadeus has really changed my life!”
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