Working in catering is something I have always wanted to do. I really enjoy that I can work independently at LSG Sky Chefs and receive support at all times. For me, working in a team is also characteristic for working at LSG Sky Chefs. Through teamwork I learn a ton from the others. In the areas, people from all over the world work together, due to the variety of airlines we have cooks for Indian, Thai, or Japanese cuisine.

At the moment, I am in my second year of a three-year apprenticeship. I have block courses, which means 2 weeks of school and 4 weeks of working at the company. For our first year at the vocational school, we learn together with hotel specialists and other gastronomy apprentices. In our second year, we have a class with only other system catering students at a different vocational school. In the third year, the emphasis will be on business and commercial topics such as bookkeeping.

Every 4-6 months, I switch departments. I have already worked in the kitchen for cold food items, the receiving department, and the customs warehouse. I am currently working in equipment and from there I will go to the First Class Lounge. I start at 6 am with the early shift. When I was working in the customs warehouse, I was able to figure out what I wanted to learn in particular and independently complete the tasks at the same time. Part of the time I worked in the office doing things like personnel planning and accounting. Practical work is very important, but as a System Catering apprentice I also learn other things, such as how a catering business functions.

During my first year I gained a lot of product knowledge, for example, about foods or the equipment used by different airlines. In my second year, I accompanied the shift supervisors and learned how each area functions. For example, I have inspected trolleys for the airplanes with a checklist. In addition, in the quality management area I was doing random temperature measurements.

In some areas I am given a lot of responsibility. For example, in the customs warehouse I am allowed to pack an entire flight. But I also think that it is great that I receive so much support, through training courses on topics such as controlling, hygiene, or occupational safety. Compared to other areas of gastronomy, I have agreeable working hours.

After the end of my apprenticeship, I would without a doubt like to stay in the gastronomy field and I hope to be taken on by this company. I could also see myself completing my vocational diploma and then continuing on to studies at university.