The Modern Apprenticeship Programme is proving a low\-stress way for employers in restaurants and cafes around the country to get an apprentice on board and add value to the business. And for the apprentices, the programme is a popular, valued way to train for a solid career, writes Jesma Magill
Since December 2006, the Restaurant Association of New Zealand (RANZ), in conjunction with the Hospitality Standards Institute (HSI), has been running the Group Modern Apprentice programme for apprenticeships in both Kitchen and Food and Beverage electives.
The Modern Apprenticeship co-ordinator with RANZ, Peter Le Grice, believes apprenticeships are the future for the hospitality industry.
“While apprentices are gaining a qualification, they’re also receiving consistent hands-on experience and that combination is hard to find anywhere else. Employers are finding that apprentices are more likely to stay in the industry, as well. They feel they’re training for a career – not just turning up for a job,” Peter says.
“Here’s how it works: the apprentice is employed by the Restaurant Association Education Trust, while the restaurateur undertakes to provide work and in-house training. Apprentices are recruited and matched with restaurateurs by us, and we take responsibility for administration and monitoring apprentices’ progress.
“If for some reason, a placement doesn’t work out, we’re responsible and that means less risk and stress for the employer. There are currently 46 Modern Apprentices training in Auckland, a further 270 working around the country and next year, we’re hoping there’ll be 70-plus in Auckland.”
One food and beverage apprentice who has flourished under the programme is Jared Svedlund from The French Cafe in Auckland. A couple of years ago, The French Cafe owners Creghan Molloy-Wright and Simon Wright contacted Peter to explore the idea of taking on an apprentice. While they were keen to hire a young trainee, they had reservations too.
“We wanted to be sure we were doing the right thing. We knew taking on a junior would be a challenge but we were keen to support the industry. Our option was to employ a senior waiter but we liked the idea of giving back to the industry. It had to be the right person, though,” says Creghan.
She interviewed several potential candidates but wasn’t wowed. Around the same time – in October 2009 – Jared contacted Peter, gave him a copy of his CV and hoped there’d be a position available somewhere for him when he finished school.
Peter was confident Jared would be a good fit for The French Cafe. He seemed to have the right attributes to work for a couple who have set the bar for fine dining in Auckland for the past 13 years and established what’s currently the most awarded restaurant in Auckland.
When Jared walked into the The French Cafe for his interview, he was a 17-year old student at Lynfield College showing talent in hospitality.
“I wasn’t the best at cooking but I loved trying different types of food,” Jared says.
Creghan remembers: “His presentation was immaculate. He was wearing a crisp white shirt. I could tell he was a perfectionist and would be comfortable with the standards we expected. He was confidant, had a great attitude, a fantastic smile and we offered him a job on the spot.”
Jared’s plans were to complete the school year and then begin his career in hospitality but Creghan needed someone one straight away. So, for a few months, he juggled three worlds – school, working several week nights at the Acacia Cafe in New Lynn, and working a trial period at The French Cafe on Friday and Saturday nights.
He passed the trial with flying colours and when school was over, resigned from Acacia Cafe with the owners’ blessings and started full-time in the acclaimed fine-dining establishment in Symonds Street. Jared was then at the base of a steep learning curve.
“The role was a huge responsibly for someone so young,” says Creghan.
“We have 30 tables here in the summertime and offer a nine-course degustation menu. In a way, having such a young apprentice meant that everyone on the team felt a sense of responsibility for him, but in a good way.
“Jared didn’t have a driver’s licence then and finished work too late to take the last bus home. His grandfather would pick him up or someone from work would take him home. In the early days, it was a balancing act between teaching the ropes without jeopardising the dining experience for guests. There’s a lot to learn and he’s a fantastic listener but we have to make sure he can walk before he runs.”
Jared started at the bottom, co-ordinating between kitchen and waiters and acting as back- up for the waiters on the floor.
“There’s a lot of pressure and he needed to learn the restaurant inside out. At times he needs to be authoritative with professionals who are much older but he’s already gained their respect.”
For Jared, the highpoints of his role are interacting with customers and getting to know the regulars.
“I like explaining dishes too, introducing guests to ingredients they haven’t tried before.”
Adding to his kudos, he was recently judged one of several runners-up in the Modern Apprentice of Year Competition held at the Culinary Fare 2011 in Auckland.
He has been such a hit with staff and customers at The French Cafe; his older brother Tony has recently joined the team. Tony trained for his apprenticeship through SkyCity and doesn’t mind that his little brother now gives him instructions on the restaurant floor.
Looking ahead, Jared’s keen to travel, then return to New Zealand and maybe one day buy a restaurant of his own.
“Great,” says Creghan.
“You can buy this one – then we can retire.”
Sidebar:
How the Modern Apprenticeship Programme works
The apprentice is employed by the Restaurant Association Education Trust and the restaurateur undertakes to provide work and in-house training. Apprentices are recruited and matched with restaurateurs by the Apprentice co-ordinator, Peter Le Grice, who also takes responsibility for administration and monitoring apprentices’ progress.
The restaurateur pays the apprentice’s hourly rate marked up to cover annual leave, sick pay, ACC levies and time spent on off-job training. This mark up is around 23% of the actual paid rate.
Restaurateurs only pay the marked-up rate for the hours spent actually working and the first week’s ACC costs. Holidays, time spent on block courses or day-release plus the ACC levy will be paid by the Restaurant Association.
Annual and statutory holidays, ACC levies and sick pay provisions alone (all of which employers are obligated to pay by law), amount to just over 18.5% of the paid rate. The apprentices pay the costs of off-the-job training – which is heavily subsidised by HSI – directly to HSI.
www.restaurantnz.co.nz