• Food is our passion at Blue Apple, but people are our business and we’re always looking for talented and enthusiastic people to join our teams; from entry level positions through to operations management, we love to help nurture and develop people, so if you’re interested in a career with us have a read of the below stories to get a taste of what we’re all about!

    “Food is our passion, but people are our business!”

    Endang — Chef Manager, Bedfordshire

     

    Our star baker, Endang, has been with us for 12 years and has progressed from being a deli-bar supervisor to running one of our largest units at a high-profile client. She describes her career with us below.

    “I was trained by Blue Apple to become a chef having taught myself, before working for the company. My first job was running a deli bar with just one team member working with me and I now run a busy, innovative unit with 8 team members. I became a second chef and then a Chef Manager at a small unit and I was supported with on the job training, attending a nutrition chef course and coaching and mentoring from my Operations Manager. Blue Apple gives me the freedom to create my own menus which is one of the reasons I love working here. My passion is creating new flavours and trying out new menus to wow our customers. I can also show off my baking skills with cakes for events!

    Blue Apple believes in producing high quality food and supporting and developing their team. Without the training I have been given, I would not be doing the role I love today.”

    Alex — Chef Manager, Warwickshire

     

    Alex has been cooking since he was 14 and has a background in Michelin starred restaurants. We were very excited that he decided to bring his high-end skills to our contract catering environment. Here’s his story…

    “I worked my way to become an Executive Chef of a pub company in the Midlands, having cooked in high-end hotels and restaurants for most of my working life. I decided that I wanted to make a move into contract catering, partly to get a better work-life balance but also to take on a new and different challenge. The environment is a completely different one compared to working in a restaurant. My Unit Manager at the time offered me a Sous Chef role and I now understand that this was a great way of getting in to this environment. The site I now run is a new, state of the art facility and we get the chance to prepare creative and beautifully presented food to our customers and at events. It took 9 months for me to progress from Sous Chef to running the unit and my Unit Manager has trained and supported me every step of the way. My role is very varied, focusing on leading the team, pricing, sourcing products, building relationships with our customers and training the team. I am hoping to keep developing my training skills and to have a career in training others one day.

    Blue Apple has a small company feel with big ambitions. We are always challenged to do better and to produce even better food. I have a lot of support from my Operations Manager and we get regular visits from the senior managers. I like the ambition and the drive to keep improving.”

    The proof is in the pudding!

    Join us for lunch and we'll show you how we can shake up your food offering.