I started working with my employer in 2012, my first job there was as a commis chef, and my jobs would range from cleaning to prep/cooking. I really enjoyed it, when I got the chance to do an NVQ I jumped at it. I really enjoyed the experience and how we could change and adapt my learning, from doing observations, to questioning knowledge and doing research to help me understand things I didn’t at the time. I believe that doing this qualification helped me get better at my job role; I could apply my new found and developed knowledge and make suggestions on menu items and recipes. After a few months I got promoted to CDP, during this time I used my skills to develop other newer/junior team members. I had the chance to move on to another workplace, I would become the 2nd chef; this was going to be another challenge for me. I really enjoyed my time there and again used many of the skills I learned from my apprenticeship. In 2016 I was promoted to acting head chef, I worked in this role for quite some time and when the chance arose for me to become a head chef at one of the company’s kitchens I took it, then I decided it was time to do my level 3. The skills I have had to develop and knowledge I have learned has helped me to develop my own menus and recipes, to complete my own costing’s and sourcing. I am really happy with what I have achieved and learned so far and look forward to completing my qualification.

PRP Training helped me with my catering courses, meaning I could advance my career. I couldn’t recommend them enough.

I took part in the Team Leading course with PRP Training, and everything I learnt has help me progress through the company.