Photo caption: ABHTA Kitchen Management Essentials Training participants and facilitator Chef Olvanah Richardson at the conclusion of the two-day course held at the Muriel O’Mard Campus.

St. John’s, Antigua & Barbuda – June 25, 2026 – The Antigua & Barbuda Hotels and Tourism Association (ABHTA) successfully hosted the second edition of its Kitchen Management Essentials: People, Systems & Service training programme, empowering culinary professionals with the leadership, operational, and management skills needed to drive excellence in today’s fast-paced hospitality industry.

Held on June 17–18, 2026, at the Muriel O’Mard Campus, the two-day programme brought together sous chefs, junior sous chefs, chefs de partie, senior line cooks, and kitchen managers, who were eager to strengthen their operational knowledge and enhance kitchen performance.

The course was facilitated by Chef Olvanah Richardson, Executive Sous Chef at Blue Waters Resort & Spa, whose more than 25 years of hospitality experience provided participants with practical insights into building and managing efficient, profitable, and service-driven kitchen operations.

 

Photo caption: Participants of the ABHTA Kitchen Management Essentials Course engage in interactive discussions and collaborative exercises throughout the training programme

Designed to bridge the gap between culinary expertise and operational leadership, the programme focused on the systems and management practices required to run a successful kitchen. Participants explored topics including leadership and team management, food safety and HACCP compliance, inventory control, recipe costing, waste reduction, occupancy forecasting, service execution, and continuous improvement strategies.

Chef Olvanah Richardson, Facilitator, shared her insights:

“Teaching the Kitchen Management Essentials course to hospitality professionals was very different from teaching students who have never worked in a professional kitchen. These are individuals who already have years of experience, challenges, and perspectives shaped by real service environments.

With participants from various senior line positions, I knew the training had to be practical and relatable. The biggest successes were not just recipe costing or inventory management. It was providing simple leadership tools that can immediately improve kitchen operations five-minute pre-shift briefings, side-duty boards, and daily service reviews. My greatest takeaway is that every management task must connect back to what culinary professionals value most: less stress, stronger teamwork, and greater respect from their teams.”

Leandra Julien, Kitchen Supervisor at Royalton CHIC Antigua, described the programme as transformative:

“The Kitchen Essentials Management Training session completely transformed how I operate in the kitchen. I learned standardized recipe execution, how to manage my time during peak rushes, I learned the focus on safety and sanitation, how to handle prep work with zero waste.

The Training bridges the gap between cooking and business. I walked away with a deep understanding of inventory control, profit margins, and shift scheduling. It taught me how to lead a team effectively, communicate under pressure and manage costs without ever compromising food quality.

All what I’ve learned during these 2 days will most definitely be used to highlight improved efficiency, better inventory control and elevated leadership skills within the kitchen department.”

Lindon Alfred, Executive Chef at Hodges Bay Resort & Spa, also praised the programme:

” The course was truly a learning experience for me. It was informative, engaging, and opened my eyes to many aspects of how a professional kitchen should operate. Chef Olvanah covered every area I needed to learn more about. My favourite topics were costing and inventory management because I previously had limited knowledge in those areas but learned a tremendous amount.

I look forward to applying these skills with my team and implementing what I learned within our operation. Special thanks to Chef Olvanah for making complex concepts easy to understand.”

Participants who successfully completed the programme received certificates recognizing their commitment to professional development and operational excellence within their respective establishments.

Photo caption: Participants receive certificates recognizing their commitment to professional development and operational excellence from Facilitator, Chef Olvanah Richardson

The ABHTA remains committed to strengthening Antigua and Barbuda’s hospitality workforce through practical training programmes, workshops, and certification opportunities that support career growth and industry excellence.

As part of its ongoing Professional Learning Series, the Association is pleased to announce the upcoming Supervisory Management Development Course, facilitated by Ms. Shirlene Nibbs, scheduled for September 10 – October 15, 2026.

The programme is designed to strengthen supervisory, leadership, communication, and team management skills while enhancing workplace performance and service excellence.

Hospitality professionals interested in reserving a place are encouraged to express their interest early by emailing abhta@antiguahotels.org. Additional registration details will be announced soon.