Pizza Hut apprenticeships to include food production

Pizza Hut

Pizza Hut Restaurants has pledged 1,500 new apprenticeships over the next five years after unveiling its first ever Apprenticeship Scheme.

The programme was officially launched by Skills Minister Nick Boles, with the chain revealing that it would offer the full range of apprenticeships from Level 1 to degree standard, the programme.

It will will provide employees with a range of skills, from guest service and hospitality leadership, through to more technical requirements focusing on food production and financial analysis.

The degree level apprenticeship is a first for the restaurant industry and will be open to all Pizza Hut employees and apprentices. The course will be run with Manchester Metropolitan University.

Currently the casual dining chain employs around 5,000 young people each year.

Speaking at the launch of the programme, Skills Minister Nick Boles MP said: “Apprenticeships add value to our businesses and workforce right across the economy. These apprenticeships at Pizza Hut Restaurants will offer even more people the opportunity to gain skills and knowledge while working. I would encourage more businesses to take the lead from companies like Pizza Hut Restaurants to start or expand their apprenticeship programmes.”

Kathryn Austin, director of HR and marketing at Pizza Hut Restaurants, said: “The launch of our apprenticeships comes at an exciting time for our business as we continue to make headway in our refurbishment programme. Over the next few years we will work hard to provide our apprentices and team members with the best training and development so that we can equip them with skills for life, not just for working in a restaurant.”

Pizza Hut Restaurants has now launched the programme across all restaurants in England with Scotland and Wales soon to follow. The restaurant chain has also committed to paying all apprentices the national minimum wage, as opposed to the statutory apprentice minimum wage, across its restaurant chain.

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