Beachcomber celebrates first graduates of the ‘Projet Métier’ programme
Talent development
Beachcomber celebrates first graduates of the ‘Projet Métier’ programme
Beachcomber Resorts & Hotels continues to promote talent and skills development. Twenty-four Artisans have successfully completed the training course for Kitchen, Pastry and F&B staff launched in November 2021 by the Group in partnership with Institut Escoffier. The Projet Métier programme has been specially designed based on the Beachcomber Way. It is aimed at promoting the trainees’ social and professional mobility.
The two-year curriculum covers three core areas: Kitchen, Pastry and F&B, with the threefold objective of upgrading skills, promoting professional development and meeting the industry’s new demands. The programme is organised in three distinct levels. Level 1 is devoted to the basics of the profession of a cook, pastry chef and F&B manager. Level 2 focuses on developing and improving technical skills while incorporating emerging trends and changing guest expectations. Level 3 is dedicated to management skills, including accounting, operations management and leadership.
In addition, the course includes Master Classes by French professionals, including Jean-François Dally, France’s best worker (Meilleur Ouvrier de France) in the Restaurant category, the culinary scientist, Nicolas Bré, a specialist in molecular cuisine, and the master butcher, Christophe Berlache.
The curriculum is also based on the experience and expertise of Beachcomber’s trainers, with modules in which the Group’s Executive Chefs, Pastry Chefs and F&B Managers discuss a range of topics with the trainees. Shandrani Beachcomber's Executive Chef, Mooroogun Coopen, Canonnier Beachcomber’s Executive Sous-Chef, Ajay Kurnauth and Shandrani Beachcomber’s F&B Manager, Jean-Yves Maniacara, also made contributions on topics including coaching, sharing technical and interpersonal skills and mentoring during the maiden edition of this training programme.
“We are proud and pleased to celebrate the first graduating class of the Projet Métier programme. This is the culmination of a process launched in 2019, which had to be postponed for 2 years due to the health crisis. Projet Métier is Beachcomber’s own certificate programme to allow our teams to hone their skills and develop within the Group,” says Beachcomber’s COO, Jean-Louis Pismont. “We teamed up with Institut Escoffier to put together an innovative learning experience which reflects our values, our notions of excellence and the new trends in the hotel industry. Congratulations to all our graduates!”
The cohort has achieved a 100% pass rate for the final examination conducted by Institut Escoffier, with three laureates, all from Shandrani Beachcomber Resort & Spa: Jennifer Félicité (Valedictorian and laureate of the Kitchen category). Natacha Pentiah (laureate of the Pastry category) and Sunjayduth Bhugoo (laureate of the F&B category).
The 24 graduates of the Projet Métier programme will receive their certificates on 19 March 2024 at the Institut Escoffier Graduation Ceremony at the Caudan Arts Centre. “I am delighted with the huge success of the first cohort of Projet Métier. The 24 participants never gave up during the two-year course and ultimately achieved a 100% pass rate. This transformative experience unlocks a higher level of motivation and commitment to work. It is amazing and the second batch of the Projet Métier programme will roll out very soon. Thanks also to Beachcomber for their confidence. The relationship between our educational institution and the industry is a real success. Well done,” says the Managing Director of Institut Escoffier, Jérôme Fabre.
Jennifer Félicité, Valedictorian and laureate of the Kitchen category
Chef de Partie at Shandrani Beachcomber
“It was a powerful and rewarding experience. I learned a lot, especially about new fusion pastry techniques, gluten-free pastry and chocolate making. The trainers were experts in their respective fields who taught us all the essential skills, from fine pastry to management. leadership and accounting.”
Sunjayduth Bhugoo, laureate of the F&B category
Restaurant Manager at Shandrani Beachcomber
“I started at Shandrani Beachcomber 17 years ago as a Trainee Waiter. At the time, I had no work experience. I learned my trade on the job and Beachcomber sponsored me in 2012 to take the NC3 training course at Sir Gaëtan Duval Hotel School. Later on, the Group gave me the opportunity to take part in (level 1) sommelier training. This support has enabled my professional development. I am proud to have completed Projet Métier and to be a graduate of Institut Escoffier.”
Natacha Pentiah, laureate of the Pastry category
Sous-Chef at Shandrani Beachcomber
“This interesting and engaging training programme has allowed us to hone our technique, better understand some processes and learn management and leadership skills. I especially enjoyed the interaction with the trainers and the moments of sharing with my colleagues from other Beachcomber hotels enrolled in the programme.”