Train employees, don’t sack - Canadian chef

THE new Executive Chef at Hotel Mille Collines, Ron White, has called on employers to engage their workers in training programmes instead of sacking them. Addressing journalists on Friday, White said training staff is one of the ways he intends to use in achieving what is expected of him in maintaining and improving service delivery at the hotel.
Ron White
Ron White

THE new Executive Chef at Hotel Mille Collines, Ron White, has called on employers to engage their workers in training programmes instead of sacking them.

Addressing journalists on Friday, White said training staff is one of the ways he intends to use in achieving what is expected of him in maintaining and improving service delivery at the hotel.

“I have never sacked a worker… I engage them in training programs. This is also one of the ways through which I intend to achieve my expectations here, and employers should as well train their workers other than sacking them,” White said.

White has over 45 years experience in the hotel industry and has among other responsibilities, worked as Executive Chef in several five star Hotels including Four Seasonal Hotels, Westin Hotels and Marriott hotels.

He also once held the responsibility of specialist in menu development for Nestle hotels and Resorts in North America and Europe, a duty he said he will carry on at the Mille Collines hotel.

He promised to use his experience in utilizing local products to suit demand of the clients which he said is also aimed at giving local producers market for home grown products.
“I will use home grown products to satisfy the demands of our customers,” he said.

Before joining Mille Collines hotel, white has been running Las Brisas Resort Beach in Brazil.

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