Restaurant group Corbin & King has launched a new apprenticeship scheme, giving its employees the opportunity to learn while they earn.
The scheme was designed to address the industry-wide shortage of skilled chefs and underpins the group’s mantra: ‘hire for will, train for skill’.
The scheme has been devised in partnership with NCAL and the company’s chef trainer, Richard Liversidge. The apprenticeships will be offered across Corbin & King restaurants including The Wolseley, The Delaunay and Brasserie Zedel.
Liversidge joined the group in 2013 after a career change, he previously worked as an electrical engineer for Jaguar for 25 years and completed a course at Leiths Cookery School and took the role of commis chef at The Wolseley. He later progressed to the role of sous chef at The Delaunay and is now the chef trainer.
The personalised training program is bespoke to Corbin & King and reflects the company’s commitment to offering hospitality from the heart, not the boardroom. It will consist of masterclasses every month and frequent supplier trips where apprentices will develop and refine their culinary skills whilst working towards a Level 2 Apprenticeship.
A number of suppliers have committed to offering apprentices their expertise, including Natures Choice, Boulangerie de Paris, Mac and Wild, Nigel Frederick and Poisson Quality Fishmongers.