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3-Month Employment Programme in the Hospitality Industry

Housekeeping

The programme consists of one full day training that would immediately enter client to the chosen work industry and we have introduced 6 skills that is spread throughout this programme to support, enhance and promote their employability skills.
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 Month 1Month 2Month 3
1st Week

Full Day Training (4 hours)

  • Introduction – What is housekeeping?
  • Roles and Responsibility
  • Basic health and safety in workplace + PPE + Covid-19 compliance
  • Customer service
  • Grooming Standard & Uniform
  • COSHH

Half Day Training (2hours)

  • Manual Handling
  • First Aid Awareness
  • RIDDOR

Half Day Training (2hours)

  • Communication + Teamwork Skills
  • Conflict Resolution
2nd Week

Day Full Practical Training

This training will be hosted with our placement partner who will provide practical training. This will complete the 2-day training for housekeeping.

  
4th Week

Half Day Training (2hours)

  • Fire Safety
  • Handling Cleaning
  • Equipment

Full Day Training (4 hours)

  • Cleaning Hygiene Basin
  • Removal of Sharps + Bodily fluids
  • Accessing Staircase

Half Day Training (2hours)

  • Rota Handling
  • Safeguarding and Prevent
  • Employment Rights and Responsibility in the Hospitality Industry

Payment plan

The payment plan will be discussed with the client in the initial discussion.

We will deduct payment as follows:

  • Option 1 – Deduct the full course fee from Month 1 payroll
  • Option 2 – Deduct Payment in 3 installments (£100 per month)

Keith Shearer

Keith Shearer joined Malmaison in 1995 as a sous chef, a role he held for just a month before stepping up to head chef at the company's Edinburgh property. After this he looked after the Glasgow hotel before winning promotion to operations chef in 1999 and his current executive role in 2001, which sees him travelling around the country. He has also worked at the Balmoral and the Café Royal during his career.

Gopi Chandran

Arriving in London from India in 2002, Gopi Chandran with over 20 years of experience at international 5-star properties, has progresses at an impressive rate throughout his career. Starting as an apprentice at the Taj group of hotels in India, he worked his way up to Head Chef at various luxury hotels in London and abroad, including several Marriott Hotels. Gopi is now the Executive Head Chef at Sopwell House.

Paul Fisher

Working in key professional, local, community and individual partnerships; with adult education, quality audits, awarding body accreditation, direct lecturing / training and associated networking.

John Woodward

John Woodward is the Group Executive Chef for De-Vere Venues and Village Hotels. John oversees 50 properties spread across the UK. John is a passionate hands on chef who has developed and expanded the food offer within his current role at De-Vere rolling out new concepts across the De-Vere estate. John is responsible for the food concept strategy and food development across the Village hotels and De-Vere Venues. John's CV offers a diverse career, beginning by working for acclaimed Chefs such as Pierre Koffman, he travelled and worked in Australia before returning to the contract sector for Everston Hewitt as a director, before its merger with Baxter Storey.