The firm has worked with training provider Element Skills – part of Cardiff and Vale College – to develop a Level 2 Business Improvement Techniques Apprenticeship at the campus in Dulcote, which has enrolled 13 apprentices aged between 24 and 61.
Charlie Bigham’s said the scheme supported the development and growth of new team leaders who would have responsibility across a wide range of areas in the production kitchen – from ingredients preparation to cooking and packing.
Team leader positions
All the apprentices who joined the course following a recruitment drive last September have been promoted to team leader positions.
Charlie Bigham’s head of people Lauri Duncan said: “As a company we are committed to ensuring our employees are happy in their roles and look to support their career progression wherever possible; brilliant, talented people are at the heart of what we do.
“We’re building a team for the future, with the skills and expertise to underpin and help drive the growth of our campus.”
The business now has over 180 people working in the production kitchen at Dulcote, producing some of the brand’s more popular dishes, including Fish Pie, Chicken Tikka Masala and Cottage Pie.
‘Potential of their people’
Commenting on the work being done at the campus, Element Skills team leader Jason Lloyd said: “Element Skills Training is extremely proud to be working with Charlie Bigham’s on providing quality training with a real emphasis on improving not just the business but also the potential of their people.”
Meanwhile, Eville & Jones has moved its training initiative for meat inspectors up a gear in an effort to address the need for staff in the sector.
Previously launched in May, the training initiative has now been classified as a formal Apprentice Occupational scheme.