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Striking Gold with its Staff

17 June 2016 | Updated 01 January 1970

One UK caterer has secured its first ever Investors in People Gold Award with IIP recognising Bartlett Mitchell’s commitment to the development and training of its employees.
The award, the first of its kind for the business, means Bartlett Mitchell becomes one of only 14% of accredited organisations that have achieved Gold across the UK and it follows a silver rating the company achieved when last accredited three years ago.

As part of the accreditation process, the company was assessed using a framework which measures against current workplace trends, essentials skills and effective structures. It was specifically commended for being one of the only foodservice businesses to offer all staff nationally recognised and accredited Food Safety Level 2 and Health and Safety Level 2 qualifications as part of their formal training.
Bartlett Mitchell was also recognised for the development of an ‘extensive’ training strategy which includes its Chef Academy, featuring workshops and masterclasses with Adam Byatt, weekly business webinar briefings and online learning modules as well as a company-wide Meet the Directors Day where every new starter meets the owners, directors and team leaders of the business.
The last year has seen Bartlett Mitchell endorsed by the Sustainable Restaurant Association that for the third year running named the company as Caterer of the year in its Food Made Good awards as well as the Association of Catering Excellence which presented the business with an Ace Sustains’ award for its commitment to sustainability.
“We’d like to congratulate Bartlett Mitchell on their Gold standard,” stated Paul Devoy, Head of IIP. “Such a high level of accreditation is the sign of great people management practice and demonstrates a commitment to staff development and shows an organisation committed to being the very best it can be.”

Picture: Staff from Bartlett Mitchell have been recognised by Investors in People with a Gold award


Article written by Cathryn Ellis | Published 17 June 2016


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