Fuller’s hails strength of Chefs’ Guild scheme in making its kitchens an inspiring place to work

Fuller’s kitchen

Fuller’s chief executive Simon Emeny said today that its Chefs’ Guild continues to “go from strength to strength” as he called on the next government to support the industry’s recruitment efforts.

The Fuller’s Chefs’ Guild was formed in 2015 to provide a focus for the ongoing development of all of the pub chain’s chefs from kitchen assistant to executive chef.

The programme defines Fuller’s brigade structure and the technical, management and leadership standards expected of each member of the food team.

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Fuller’s has used the initiative to increase the standards of professional cooking within its estate, improve the career prospects of its chefs and endorse and promote the use of local, British produce.

Mr Emeny said: “Our Chefs’ Guild goes from strength to strength and we were delighted to announce that Simon Rogan, the holder of four Michelin Stars and owner of restaurants including L’Enclume, Aulis and Roganic, has taken on the role of president of the Chefs’ Guild. This further highlights the respect and ambition we have for our highly skilled chefs.”

Mr Emeny described people as the key difference in delivering an amazing customer experience and said the battle for talent was “ongoing”.

In the first half of the year, nearly 3,000 team members from its managed pubs and hotels business have undertaken some form of development either online, in situ or at a class.

Of these, 288 have completed a progression, transition or leadership programme.

Meanwhile, it has recruited 120 apprentices since April having launched its first degree apprenticeship programme.

The course involves an £8,000 investment per person and 19 general managers are in the first cohort. Its Apprenticeship Levy spend currently stands at 60% – well above the average.

With Britain going to the polls today, Mr Emeny called on the political fraternity to support the industry’s efforts to recruit and retain talent.

“We hope that the incoming government helps us to continue to grow our business by overhauling the business rates system, ensuring a manageable level of wage inflation and creating an immigration system that allows us to recruit and invest in excellent team members from both home and abroad.”

Revenues at the firm increased 6% to £174.8m for the six months to 28 September. EBITDA was broadly flat at £30.2m.

INSIDE FULLER’S: “When you go into our kitchens now, you have got chefs who are proud”

Tags : chefsFuller'sPubsSimon Rogan
Andrew Seymour

The author Andrew Seymour

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