The Antigua & Barbuda Hotels and Tourism Association (ABHTA) has concluded a two-day professional development course aimed at strengthening leadership and operational efficiency within the country's professional kitchens. According to Antigua News Room, the training, titled "Kitchen Management Essentials: People, Systems & Service," was held on March 11–12, 2026, at the Muriel O'Mard Campus.
The course brought together hospitality professionals from across the industry seeking to sharpen their operational knowledge and leadership capabilities. It was facilitated by Chef Olvanah Richardson, Executive Sous Chef at Blue Waters Resort and Spa, who brings more than 25 years of industry experience to her work. Chef Richardson guided participants through the core competencies required to manage a successful kitchen operation, bridging the gap between culinary expertise and operational leadership.
Participants explored key areas of kitchen operations management, including workflow optimization, structured onboarding and training systems, inventory control, and team leadership. The course also introduced operational frameworks such as the 5S method of kitchen organisation and HACCP management — tools designed to streamline processes, reduce waste, and improve overall service efficiency.
Throughout the sessions, attendees took part in interactive discussions, real-life problem-solving scenarios, and collaborative exercises. The training underscored the importance of communication, teamwork, and operational systems knowledge, and emphasised that aligning departmental goals, maintaining clear standard operating procedures, and encouraging open dialogue are essential to consistent service delivery.
Chef Richardson commended the participants for their dedication to professional growth. "Congratulations to all our industry professionals. I am truly encouraged by each participant's dedication. Let me also encourage each establishment to continue these training and skill development initiatives," she said. She further highlighted the importance of mentorship programmes, on-the-job coaching, and peer learning networks within Antigua and Barbuda's hospitality sector, noting that associations such as the ABHTA and ABCAS continue to play a vital role in providing ongoing workshops, resources, and certification programmes.
Shantel Francis, Chef de Partie at Barbuda Ocean Club, reflected positively on the experience. "I had the privilege of learning from Ms. Olvanah Richardson, a renowned culinary expert with over 25 years of experience," she said. "The sessions covered key aspects of kitchen organisation, staffing, and food quality, with a particular emphasis on personal development and skills upgrade in the kitchen." Francis identified continuous improvement as a central takeaway. "By implementing targeted training programmes, encouraging self-reflection, and promoting effective feedback methods, I believe we can enhance job satisfaction, performance, and overall kitchen operations," she added. "I am eager to apply the insights and strategies gained from this course to drive positive change and support the growth of our team at the Barbuda Ocean Club."
Participants who successfully completed the course were awarded certificates on the final day of training, recognising their commitment to advancing professional skills and strengthening operational standards within their respective establishments.
The ABHTA says it remains committed to supporting the growth and development of Antigua and Barbuda's hospitality workforce. Through ongoing training programmes, workshops, and certification opportunities, the Association aims to ensure that industry professionals have access to the tools and knowledge needed to deliver exceptional service and maintain high standards across the nation's hotels and restaurants.
Industry professionals seeking more information on ABHTA's Professional Learning training programme may contact the Association at [email protected].
