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From trainee to supervisor: How an apprenticeship was the right ingredient for one young chef


At Swatpro Academy, our experienced trainers and assessors are used to helping people’s careers take off.

Nothing gives us more pride and a sense of achievement than knowing we’ve played our part in helping someone achieve their potential.

During the tough times of the Pandemic, we’ve been prouder than ever of our apprentices and trainees’ achievements.

Josh Hack is one young man who kept training throughout lockdown, practising his culinary skills during furlough, and emerged with a Level 2 Apprenticeship as a Commis Chef completed.

Josh’s apprenticeship, overseen by Swatpro Academy’s Del Anning, impressed his employers so much that he has been promoted to Chef de Partie.

Work restarts this month, and Josh, 24, will be in charge of the production of certain dishes and will be supervising more junior workers at Torquay’s popular TLH Toorak Hotel.

“I’m really looking forward to going back to work. It’ll be strange, being in a new job, but I can’t wait to get back in the kitchen and working with the team there,” he says.

The TLH Toorak Hotel, part of the TLH Leisure Resort, has a great reputation and is a busy workplace, serving guests and non-residents lunches and dinners from an extensive menu.

So, does Josh recommend an apprenticeship to others?

“Undoubtedly. Totally,” he replies. “It can be stressful at times, but you get through with help from your trainer, the head chef and colleagues.

“I’ve learned so much: how to create a dish – the taste and smell combinations, skills that will last a lifetime.”

As well as creating mouth-watering dishes for the public, Josh has his hands full being a new dad.

But his busy life hasn’t put him off training.

“If I’m offered more courses, I’ll go for it,” he says. “I want to be the very best chef I can be.”

From trainee to supervisor: How an apprenticeship was the right ingredient for one young chef