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LACAH

2 months ago

LACAH
This course has been designed to allow learners to obtain and then demonstrate the skills to work at an operational level in Housekeeping. You will learn how to maintain a safe, hygienic & secure working environment whilst working effectively as part of a hospitality team by providing services such as cleaning in a range of housekeeping areas. To learn more about the process DM us or visit our website: www.lacah.org For More Details please write us: admissions@lacah.org #studyabroad #qualifiedagent #Ukstudyvisa #studyinuk #studyincanada #highereducation #highereducation #studyinusa #SriLanka #colombo #IELTS #migratetocanada #migration #pte #PostStudyWork #study #hospitality #housekeeping #BrightFuture ... See MoreSee Less

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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.