APPRENTICE CASE STUDY

Alvaro came to England from Portugal six years ago, and worked in a number of foodservice roles before moving to Birmingham and discovering Amadeus.  He joined the business as a Kitchen Porter at the ICC. From day one, Alvaro’s talent shone through and Executive Chef Simon Hellier put him forward to take part in Amadeus’ apprenticeship scheme. Over 18 months, Alvaro trained as a Chef Apprentice, spending one day a week at Solihull College and University Centre where he gained his maths and English qualifications and attended theory sessions, the rest of the week was spent  learning practical skills in the kitchen.

Today, Alvaro is a fully qualified chef and hopes to stay with Amadeus gaining more skills and rising up the ranks. As part of his personal development, Alvaro is currently undertaking training sessions in a Michelin-starred restaurant in Birmingham – an opportunity that opened up to him following his involvement with Amadeus.

Alvaro said: “Amadeus is a great company to work for. The company puts a lot of effort into training and developing staff, so that they progress and gain more skills with Amadeus.”

“Training as a Chef Apprentice with Amadeus really appealed to me as Amadeus offers a great package – the pay is good compared to other industry apprentices and even staff on zero hour contracts like me still get to accrue great benefits like holidays.”

“Only the NEC Group can give you this level of experience, variety and excitement while training as an apprentice, and I truly believe if you can stand the pressure in the kitchen while working for Amadeus, you can stand it anywhere!”