In a daring step that indicators a brand new chapter for Jamaica’s tourism business, Minister of Tourism, the Hon. Edmund Bartlett, formally launched the Sous Chef Improvement Program yesterday (Could 8) on the Hilton Rose Corridor Resort.
This pioneering initiative is being carried out by the Jamaica Centre for Tourism Innovation (JCTI), a division of the Tourism Enhancement Fund (TEF).
The 12-month program, which commenced on Could 5, brings collectively 25 sous cooks from six of Jamaica’s main lodge chains in an unprecedented present of collaboration. Designed to strengthen the island’s culinary capability, the initiative seeks to upskill tourism staff whereas enhancing the nation’s enchantment as a worldwide gastronomic vacation spot.
“I’m enthusiastic about human capital improvement.”
“That’s the reason I’ve been in tourism so lengthy — the folks,” stated Minister Bartlett. “Nothing else defines my stewardship in tourism over the past 13 years greater than the professionalization of the sector — the place our staff are outfitted with stackable credentials that supply them mobility and portability.”
This system is being delivered by way of a strategic partnership involving the American Lodge & Lodging Academic Institute, the American Culinary Federation, and HEART/NSTA Belief. Upon completion, individuals will earn two internationally acknowledged {qualifications}: the ManageFirst Skilled credential from the Nationwide Restaurant Affiliation and the Licensed Sous Chef designation from the American Culinary Federation.
Collaborating resorts on this inaugural cohort embrace Princess Senses the Mangrove & Princess Grand Jamaica, Iberostar Resorts, Hilton Rose Corridor Resort & Spa, Jewel Grande Montego Bay, Grand Palladium Jamaica Resort & Spa, and Hyatt Ziva and Zilara Rose Corridor.
Structured into quarterly modules, this system blends rigorous theoretical coursework with immersive sensible coaching.
It was launched with SERV Protected Supervisor coaching and certification, facilitated by Dr. Shelly-Ann Whitely-Clarke and Professor Kevin Scott of Go International Meals. Over the course of the yr, individuals will rotate by way of specialised culinary areas together with pastry, garde manger, sizzling kitchen, specialty delicacies, traditional soups and sauces, and butchery.
On the tutorial aspect, they may discover subjects equivalent to foodservice price management, hospitality and restaurant administration, human assets administration, and the rules of meals and beverage administration.
Throughout her deal with, Dr. Whitely-Clarke said that the intention of this system is to arrange candidates to turn into higher leaders and managers throughout the culinary operations of Jamaica’s tourism sector. “We wish to higher equip them to turn into our Govt Cooks – that’s the general intention of this system,” she defined.
She additionally famous that the ManageFirst Skilled credential validates a robust basis in restaurant and hospitality information, whereas the Licensed Sous Chef designation confirms that candidates have reached a acknowledged benchmark of culinary talent and expertise.
Dr. Carey Wallace, Govt Director of the Tourism Enhancement Fund, addressed the individuals and underscored the broader influence of their participation. “Your duty isn’t just in your kitchen or lodge, however the whole area is taking a look at you. While you shine, you’re lifting the whole Caribbean with you.”
This landmark culinary initiative displays TEF’s enduring dedication to innovation, skilled improvement, and excellence inside Jamaica’s thriving tourism business.
SEEN IN IMAGE: The inaugural cohort of 25 individuals within the Jamaica Centre for Tourism Innovation’s Sous Chef Improvement Program celebrates on the launch occasion at Hilton Rose Corridor Resort. Pictured are (backside row, eighth from left) Hon. Edmund Bartlett, Minister of Tourism; (backside row, fifth from proper) Hon. Godfrey Dyer, Chairman of the Tourism Enhancement Fund; (high row, eighth from proper) Professor Kevin Scott of Go International Meals; (high row, 4th from proper) Dr. Carey Wallace, Govt Director of the Tourism Enhancement Fund; and (high row, 2nd from proper) Robin Russell, President of the Jamaica Lodge and Vacationer Affiliation. The groundbreaking 12-month program goals to equip Jamaica’s culinary professionals with internationally acknowledged credentials and superior expertise to reinforce the nation’s tourism product.
