Hastings Hotels investment in chefs is ingredient to success
A group of chefs from Hastings Hotels have completed the group’s first Chef Management Ambassador Programme.
Delivered by Ulster University Business School in conjunction with The Centre for Flexible & Continuing Education, the programme focuses on the development of executive and sous chefs within the group with participants receiving a recognised Certificate in Personal and Professional Development.
James McGinn, Director of Hastings Hotels said: “We have created the Chef Management Ambassador Programme (CMAP) as we’re committed to investing in our talented staff. At Hastings Hotels, being a chef is not a job, it’s a career, and this programme provides a professional development plan and supports a vital Northern Ireland skillset – we are all about taste and talent.
Food Tourism is a massive draw for Northern Ireland and a big part of what we offer throughout our seven hotels. We are well-known for our outstanding menus using the very best of local provenance and our chefs are a vital ingredient to our success. I would like to congratulate our six chefs who have completed CMAP and will now graduate with a Certificate in Personal and Professional Development at one of the University’s graduation ceremonies.”
The programme is available to all executive and sous chefs of Hastings Hotels and modules enable them to learn more about best practices in culinary operations, food trends, creativity and innovation.
“The programme also helps with the development of skills needed for those who have responsibility for supervising and mentoring other members of their team and this in turn enables excellence in work-based professional practice for everyone,” James added.
Professor Una McMahon-Beattie from Ulster University Business School said: “As Northern Ireland builds its reputation as an emerging food destination, the Ulster University Business School was delighted to work with Hastings Hotels to develop a bespoke culinary programme which focused on the enhancement of their executive and sous chefs’ key management and innovation skills. The programme cultivated in Hastings’ chefs the curiosity, creativity and business acumen to seize the opportunities provided by the vibrant food scene in Northern Ireland.”
