Employees benefit from educational partnership between local, international tertiary institutions

NEGRIL, Westmoreland — The Sandals Corporate University (SCU), through an ongoing partnership with the Western Hospitality Institute, has provided an opportunity for 10 employees of Sandals Resorts International to undertake a multifaceted culinary tour in Canada this month.

The group — cooks, kitchen supervisors, sous chefs and pastry chefs — left Jamaica on Sunday to take part in the programme, which will be facilitated by the Liaison College, over a five day period. Liaison is the largest college for training chefs and cooks from across Ontario.

Sandals Resorts International (SRI) programmes manager for business processes and administration, Mark Pike, said “this is the second cohort from the hotels that will be a part of the course, and it is in keeping with our company’s strategy to provide further exposure and refinement of skills among our culinary team”. He added that the course in which the SCU has invested approximately US$65,000 over two years, through full sponsorship, “is expected to give new insight, offer added inspiration and cultivate more efficiency in the delivery of the Discovery Dining experience that is offered to our guests.”

Advanced Kitchen Management, Molecular Cuisine, Food and Wine Pairing, Classical Dessert and Cuisine and Product Identification are some of the areas that will be explored. Additionally, vineyard tours will be extended on the final day of the curriculum.

Sandals Negril level three cook, Cleon Murray, who was recently designated a team leader at his resort, is excited about the possibilities. “Being selected by my executive chef and wider management team to have this experience tells me people recognise that I have a lot of potential. This is a chance for me to become my best and I am eager to develop and learn other ways of doing things. I believe this course will help me to grow, even outside of my present skill area,” he said.

Participant from 2014, Kazia Simms, assured that there would be no disappointment. “I was anxiously waiting to return to work to share all that I had learnt and be an example to others. My views and ideas have become more broadened and my whole outlook has changed. On the tour the importance of team work was reinforced as well as the importance of continuing one’s education in order to become more successful. I express deep gratitude to Sandals for giving me this opportunity,” she said.

The Western Hospitality Institute has been opening similar channels for advanced education in North America for over 25 years. Murray and Simms are among a total of 20 persons from Sandals resorts across the Caribbean who have directly benefitted from the International Culinary Tour. Pike, however, noted that individuals who partake in the initiative return as “learning ambassadors” and share their deepened knowledge base with their colleagues across resorts. He also maintained that one of the requirements for passing is a presentation from the team members to the SCU and SRI.

The International Culinary Tour is just one of many programmes implemented by the company to enhance the skills and knowledge of employees. Several line-level kitchen staff from all Sandals and Beaches Resorts in Jamaica also benefited from an intense one-week training certificate course, hosted by the SCU and New England Culinary Institute, in Whitehouse at the end of July. The Sandals Corporate University also plans to build on its strategic educational partnerships in order to pave a pathway of growth for its culinarians.