The Antigua and Barbuda Hotels and Tourism Association (ABHTA) has completed the second edition of its Kitchen Management Essentials: People, Systems & Service training programme, equipping culinary professionals with skills to strengthen kitchen leadership and operations.

The two-day programme, held June 17–18 at the Muriel O’Mard Campus, brought together participants from across the hospitality industry to enhance their management, operational and leadership capabilities.

Facilitated by Chef Olvanah Richardson, Executive Sous Chef at Blue Waters Hotel, the training covered leadership, food safety, inventory control, food costing, waste reduction and service execution.

Participants received certificates recognizing their successful completion of the programme and commitment to professional development.

The ABHTA said the initiative forms part of its ongoing efforts to build a stronger hospitality workforce through practical training opportunities.

The association has also announced its next training initiative, the Supervisory Management Development Course , scheduled to run from September 10 to October 15, 2026. Interested individuals can obtain more information by contacting the ABHTA.

This article was originally published by Antigua News Room. Read the original article here: ABHTA Trains Hospitality Professionals in Kitchen Management and Leadership.