Fresh Olives

The Award-Winning Apprentice Programme

An exciting and realistic first-class experience into the catering industry and our business – all earning while learning.

Creating our talent pipeline

One of Entier’s key strategic objectives is to continue to provide our people with the highest standard of training and development opportunities in our Sector in order to maintain our exemplary retention rates.

As part of this strategy, we are very proud to have created a credible talent pipeline for tomorrow through our ‘Fresh Olive’ Apprenticeship Programme. 

Fresh Olive Programme

Our management training programme

In the catering industry, we are very aware of an ever-increasing ‘skills gap’ and so to tackle this, we have developed a unique Management Training Programme which will provide our Fresh Olives with an exciting and realistic first-class experience into the catering industry and across various parts of our business.

The key objective of our Management Programme is to develop our Fresh Olives - both culinary and office support - into becoming confident, competent and professional individuals who will become our Managers of tomorrow.

We believe it is important to educate all of our apprentices on the importance of knowing how our business works, and how our supply chain works, which is why we encourage experiential activities and trips for ALL of our Fresh Olives.

The key areas of learning within the 3 year programme includes the following:

  • The 'front line'

    All Olives attend and support the Events side our business enabling an understanding of the importance of team work and communication on the ‘front line’.

    Our apprentice Chefs will spend some time doing work experience in a local high-end restaurant or hotel to get an insight into different types of kitchen work.

  • A different perspective

    We ‘swap’ some of our Olives around e.g. move one from our Perthshire operation with one from our Aberdeen operation to allow them to see what the differences are in the different sides of our business.

    Our Chef apprentices will spend several nights away from home at high-class establishments throughout Scotland learning the ropes from other experts in our field.

  • The next step

    Olives will be exposed to further training and managerial responsibilities as a way for them to decide what the next step in their career with Entier is. They will also do work experience at local businesses to get insight in to how different companies and different sectors operate.

    Our Chef apprentices will do a full week's work placement at a high-class establishment nationally, to gain an understanding of how other businesses in our sector operate in high pressure environments.

Fresh Olive Activity Programme:

In addition to the planned activities within the 3 year programme for our Chefs, all of our Fresh Olives will also participate in several experiential activities as well as being allocated group tasks and social events including:

  • Supplier days
    Twice a year, all Fresh Olives will visit our suppliers to gain an understanding of the process involved. This year we have been to Peterhead fish market and Mcwilliams butcher’s abattoir. These will vary each year
  • Foraging
    Foraging days in Comrie woods to source local wild produce.
  • Business project
    2 groups of Fresh Olives to work on a business project with the aim to raise money for our nominated charity
  • Chef Demo
    Every quarter hold Chef demonstration days at the Entier Training Academy where our Fresh Olives will observe world-class Chefs such as Nick Nairn, or our own talented Chefs from across our business who have worked at Michelin star restaurants throughout the world
  • Fresh Olives Social Network
    Regularly, all Fresh Olives get together for the movies, bowling etc. accompanied by members of the management team, to build on an important relationship as our future generation of managers

Profiles

Abbie Booth

Abbie Booth

Culinary Fresh Olive

My name is Abbie Booth and I started working with Entier on 31 August 2017, here is a little bit more about myself –


I have Completed my SVQ Level 2 Professional Cookery. Assisted with buffets & theme meals, prepare & cooked dishes for full salad bar, using my own ideas and recipes. I now have some understanding of what it takes to run a unit and how each role contributes to overall success of the team.

I enjoy trying new dishes especially ones I wouldn’t particularly make at home and working alongside other chefs.

I have recently completed my level 5 Professional Cookery and have progressed onto the level 6 qualification

I am looking forward to meeting new people, learning to cook more soups, mains and present for service

Iona Fiddes

Iona Fiddes

Accountancy Fresh Olive

After leaving school I joined Entier in July 2017 as a Payroll Fresh olive. Since then I have completed SVQ level 6 in payroll. I have now been given the opportunity to widen my skill set within the finance department and have started a distance learning course, studying HNC accounting at Aberdeen College.

Exploring another role within the finance department has progressed to a new position within the business for me and I look forward to focusing more on the accounts side of the function.

Kieran Kerr

Kieran Kerr

Culinary Fresh Olive

At 18 years old, Perth born Kieran is an apprentice chef within the Wilde Thyme part of our business, he recently won both ‘Aspiring Young Chef 2018’ and ‘Perth College Apprentice of the year’.

Kieran has also recently been announced as a finalist for this year’s SVQF Level 5 Apprentice of the Year at the Scottish Apprenticeship Awards, a fantastic result indeed!

Kamil Piatek

Kamil Piatek

Culinary Fresh Olive

My name is Kamil Piatek and I started working with Entier on 10 July 2017 here is a little bit more about myself –

So far I have learnt how to cook a lot of different dishes, alongside the Head Chef and Executive Chef in the Entier Kitchen.

I really enjoy the buzz of working in the events side of the business and enjoy getting together with the other Fresh Olives to do my SVQ Training on a monthly basis

I hope to learn how to cook different meals and to be able to work at a faster pace, with the help of the Chef Manager.

For my SVQ portfolio, I need to prepare and cook basic meat plus cook poultry evidence and then I will have completed my level 5 Professional Cookery

Paulina Rekesiute

Paulina Rekesiute

Culinary Fresh Olive

My name is Paulina Rekesiute and I started working with Entier on 1 August 2016, here is a little bit more about myself –

I enjoy the different Working functions, everyday I am learning something different. But also enjoy meeting and working with different people, and learning more about cooking as the time everyone.

I hope to learn some more about pastry and desserts but also finishing m folder.

For my training I just need evidence demonstrating that I can prepare and cook complex meat and then I will have completed my level 6 Professional Cookery

I also need to do the additional 3 units for his Hospitality Supervision and Leadership qualification.

Euan Rennie

Euan Rennie

Junior HSEQ

Euan joined Entier in August 2017 after 2 years at college. Since then he has completed SVQ in Occupational Health & Safety and away to start the NEBOSH health and safety course. Euan has also had a lot of hands on experiences visiting vessels, rigs & onshore units.

Euan has now been offshore on several occasions to complete audits by himself & with members of the HSEQ team, so now has a good understanding of what has to be completed during a full audit. Euan is now responsible for maintaining HSEQ records & logging information on a daily basis to ensure we keep up our high HSE standards. As well as maintaining the records Euan is also beginning to get involved in Risk assessments & Client QPR’s.

Jade Robertson

Jade Robertson

Culinary Fresh Olive

My name is Jade Robertson and I started working with Entier on 10 October 2017, here is a little bit more about myself –

Since I have joined the company I have moved from the Entier Kitchen to Apache and I have gained valuable experience from working at both very different locations.

I enjoy working with new people and getting to learn new techniques. I also enjoy having the opportunity to work in different locations.

I hope to develop my skills in the pastry section and expand my understanding of the paperwork side of catering. For my SVQ Training, I need to prepare basic fish, prepare & cook meat and pasta evidence, and I will have completed my level 5 Professional Cookery

Our Values

The Entier Values are key to our growing success, and our Fresh Olive programme is akin to everything that our Values represent. Our values of Family, Service, Communities and Quality are all instilled in our Fresh Olives from day one at their induction



  • Family

    The Entier Family

    Placing people at the heart of our ambition.

  • Service

    Investing in the communities we operate in

    Sourcing local, sustainable, quality produce.

  • Communities

    Delivering a bespoke service

    Tailored for our clients' individual needs.

  • Quality

    Creating an exceptional food standard

    Enhancing the wellbeing of our customers and delivering memorable food experiences.

Our Fresh Olives

  • Shane Pirie

    I wasn’t 100% sure what I wanted to do when I left school, but I always had a real passion for cooking, so when I went to the Entier presentation at my school, it sounded like the perfect option for me. I completed the 3-year apprentice programme to become a qualified Chef. Within my 3 years I got to learn more and more about Entier and the industry which made me want to work alongside our offshore Operations team. I have since completed my second qualification with Entier completing my SVQ in Management earlier this year, and work alongside our experienced Operations Managers as a Trainee Operations Manager. I love supporting the business onshore and going offshore and the opportunities for me are endless. I can’t wait to see how my future unfolds within the Entier Family.

    Trainee Operations Manager
    Shane Pirie