More Chefs Participate in Monroe’s Chef’s Administrative Training

Chefs Admin #5

The Saint Lucia Hotel and Tourism Association Inc and Monroe College today celebrated another milestone during its fifth Graduation Ceremony of the ‘Chef’s Administrative Training’ programme offered by the college.

Some twenty-two (22) Chefs from ten different hotels participated in the six week training. The participants are as follows:

  1. Salvatore Victor               Anse Chastanet Hotel
  2. Sherma Peter                    Anse Chastanet Hotel
  3. Amanda John                   Rendezvous
  4. Stephie French                 Windjammer Landing Villa Beach Resort
  5. Howard Adrien                Windjammer Landing Villa Beach Resort
  6. Delroy Fred                       St. James Club Morgan Bay
  7. Dale Peter                          St. James Club Morgan Bay
  8. Scott Leonce                       Cap Maison
  9. Allan Jn Baptiste               Cap Maison
  10. Simon William                   Royal by Rex Resorts
  11. Margaret Jules                  La Haut Resort
  12. Crea John                            Coconut Bay Beach Resort & Spa
  13. Damiana Sonny                  Coconut Bay Beach Resort & Spa
  14. Caron Jean                          Coconut Bay Beach Resort & Spa
  15. Justina Avril                       Coconut Bay Beach Resort & Spa
  16. Dru Serieux                         Coconut Bay Beach Resort & Spa
  17. Vance Lionel                       Coconut Bay Beach Resort & Spa
  18. Martha Hippolyte              Coconut Bay Beach Resort & Spa
  19. Curtty Francis                    Coconut Bay Beach Resort & Spa
  20. Jonathan Jean                   Sandals Halcyon Beach
  21. Conacin Justin                   The Body Holiday, Le Sport
  22. Kathleen Donaii                 The Body Holiday, Le Sport

The training covered areas of critical importance in the Food & Beverage Department including Sanitation, Safety and hygiene, Food and Beverage Cost Controls, Kitchen Organization, Food and Beverage Service, Food and Beverage menu pricing and Managing Food Preparation among other relevant topics.

The contents of this module have been designed to assist candidates in acquiring the administrative skills needed to meet the basic and advance management/supervisory skills keeping with modern chef management standards. They represent approved methods and guidelines and are held as models to the candidates to producing exemplary management skills and standards.

The SLHTA congratulates the Chefs on the achievement and would like to encourage them to continue to pursue higher education.

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