“I started as a waiter but the General Manager soon noticed how motivated I was and promoted me to Head Waiter. I took the role very seriously, pushed myself and supported the managers to ensure our standards were consistently high. I had great support from the management team and later that year I was offered the role of Restaurant Supervisor, which was an incredible step for me. I have since been promoted to Assistant Restaurant Manager”.
– Walid Bourahli

“The training programme was amazing during our pre-opening period. Over three weeks we covered coffee making, complaint handling, cocktail mixing, food tasting, sales techniques, steps of service and more. Once the restaurant opened, the training continued. I worked hard to prove myself and was soon promoted to Head Bartender where I was given lots of support in new areas like stock management, staff training and invoicing. Later in the year, I was offered the position of Bar Manager at the new St John’s Wood Café. I couldn’t be happier”.
– Ion Volosciuc

“I started at The Ivy Chelsea Garden as a waiter and was given lots of training on standards and
procedures. Shortly after I was offered the position of Head Waiter at the new Ivy Café in Marylebone. To prepare me for the role, I was given intensive training as well as the chance to attend a Wine Champion course. My manager saw my potential and helped me put together a development plan so I knew what to do in order to progress. Thanks to our internal training courses, and lots of support from the management team, I was soon able to move up to Assistant Restaurant Manager”.
– Aurelija Macijauskaite

“I’d only been with The Ivy Collection for three months as a Chef de Partie when the Head Chef
suggested I could become a Junior Sous Chef. He helped me put together a development plan and I was given continuous support and guidance to make sure I was ready to progress to the next level”.
– Diego Cabbidou

“The Ivy Collection development programmes are easy to follow as long as you work hard and really focus on what’s required. I started as a Commis Chef in pastry and have so far been assessed and signed off in four different sections. I’m now a Chef de Partie and working towards becoming a Junior Sous Chef”.
– Eniko Bode