Town and City Pub Company, operators of Yates's and Slug and Lettuce has launched its own chef schools.
The two schools offer chefs and kitchen managers within the business the opportunity to improve and hone their kitchen techniques.
The launch follows the successful completion of the chef school run by former sister company, Bay Restaurant Group last year.
The scheme, which has 15 chefs on each course runs for 16 weeks, completing in May. Both the Manchester class, operated in conjunction with South Trafford College and the London school, with Westminster Kingsway College, will showcase their new skills by creating a dinner for senior management and industry figures at the end of the course.
Chefs from La Tasca Spanish Tapas restaurants and bars, the 60 strong group formerly operated by Bay Restaurant Group will also join the course.
Career development
Participants for the day release course are selected following a rigorous interview process in which they must demonstrate their passion for creating great food, their drive to develop their careers and enthusiasm for delivering the very best guest experience.
The four elements of the course are:
• Industry Learning — understanding the hospitality industry and its importance to the UK economy
• Craft skills — learning knife skills for filleting, butchery and boning, as well as cooking techniques
• Functional learning — learning about ordering stock, food hygiene and kitchen documentation, dish costing and service of food and
• Personal learning — work well as a team, self management and creative thinking skills.
Perry Huntley, head of food development, said: "By offering this added school-based training opportunity that has both practical and theory elements we hope to attract more talented and enthusiastic people who wish to develop a career in hospitality to join the group."