servair has recently teamed up with Afpa (Association pour la Formation Professionnelle des Adultes) to create a tailor-made training scheme to meet the requirements of the upmarket catering industry.
Supervised by our Corporate Chef François Adamski and our centralised recruitment unit, this partnership offers participants the opportunity to develop their skills within servair. These programmes are aimed at two key profiles:
- Employees not assigned to the kitchen who wish to enter the kitchen sector
- Employees already working in the kitchen who want to upgrade their skills.
Two 12-month sandwich courses have been designed to meet servair’s challenges:
- For new recruits: the Commis de cuisine vocational qualification (CAP level)
- For existing staff: the Certificate of Professional Competence (CCP) in ‘cooking, preparing and serving culinary preparations’, leading to the professional qualification of Chef de partie in culinary arts and pastry-making.
The training courses take place on a sandwich basis, both at the Afpa training centre in Stains, equipped with professional kitchens to recreate the real conditions of the job, and in various production units at servair for full on-the-job experience.
This partnership enables us to guarantee the operational excellence of our services while retaining our talent, and also to strengthen our role as a responsible employer and trainer.
