Samuel Jennings – Sous Chef at Shepherd Neame

“The apprenticeship has helped me strengthen my leadership and management skills, particularly in how I work with and support my team. ”

Why an apprenticeship?

I currently work as a Sous Chef at Shepherd Neame, where I am responsible for ensuring the smooth day-to-day running of the kitchen and stepping into management responsibilities when the Head Chef is not available. This includes supporting the team, maintaining standards, and helping to keep service running efficiently.

Before starting my apprenticeship, I worked as a Chef de Partie. I wanted to take the next step in my career by developing my management knowledge and gaining a higher-level qualification. I knew that progressing in the industry would require not only strong kitchen skills, but also a deeper understanding of leadership and how a hospitality business operates.

I chose to undertake the Hospitality Manager Level 4 Kitchen apprenticeship to build this knowledge while continuing to work. The programme allows me to develop my understanding of management theory alongside my practical experience in the kitchen, giving me a more well-rounded skill set and supporting my progression.

Benefitting my business

The apprenticeship has helped me strengthen my leadership and management skills, particularly in how I work with and support my team. I have developed a better understanding of what is required to lead effectively in my role, as well as gained insight into the wider business and the goals and vision of my company.

Applying what I have learned has allowed me to lead my team more effectively in the kitchen, helping to create a more positive working environment. This has had a noticeable impact on how the team works together day-to-day and has contributed to improved morale within the workplace.

The knowledge I am gaining through the apprenticeship is also helping me take on more responsibility, particularly when supporting the management side of the kitchen. It has given me greater confidence in my role and is enabling me to contribute more to the overall running of the business.

The HIT Training Difference

My experience with HIT Training and my trainer has been very positive. They show a high level of commitment and care to both me and my fellow apprentices, which has supported me throughout my learning journey.

The course focuses on the theory behind management within a hospitality business, alongside structured off-the-job training. I have enjoyed learning more about the leadership side of my role and understanding how this links to the wider business.

One of the highlights of my apprenticeship so far has been taking part in the International Salon Culinaire in London, where I competed in The Apprentice Challenge and was awarded a bronze medal. This experience allowed me to challenge myself, develop my skills further, and gain valuable insight into the wider industry.

Overall, the apprenticeship has supported my development and helped me move closer to my long-term goal. I would like to lead my own kitchen in the future, and I see this apprenticeship as an important step in helping me progress further in my career.