Compass Point Dive Resort
Compass Point Dive Resort opened for business in June 2004 and is situated on Grand Cayman’s East End. Its peaceful setting means that it’s suitable for those seeking a diving vacation away from the hoards of tourists on Seven Mile Beach.
The resort offers eighteen 1 and 2 bedroom condominiums that accommodate up to 4 and 6 persons respectively. All have a patio or balcony that overlooks the waters of the Caribbean. All condominiums feature fully equipped kitchens, washer and dryer, air conditioning, cable and satellite TV, telephone, radio, DVD, bathroom with Jacuzzi and wireless internet access. No smoking is allowed in the condominiums.
Compass Point has a dedicated diving centre operated by Ocean Frontiers and its own beach with BBQ pits, cabanas and hammocks.
| Grand Cayman 4u has found daily rates at this hotel from KYD 147 | ||||
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Reviews / Comments / Additional Information
Sous chef, Hilton labbriz resorts and spa
PO. Box: 69, Mahe, Seychelles’
Mb. No: +2482544991
E mail: radhakrishnanramu30@gmail ...
Dear Recruiting manager
RE: Sous Chef
I am writing this letter to apply for the position Sous Chef
I am creative, enthusiastic, hardworking chef with a passion for food and nine years of working in busy restaurants in Seychelles Hilton, Abu Dhabi, Dubai and in home country India .At the age of twenty two I moved to metropolitan cities in India and since then I have always known that being in kitchen, preparing amazing food for others, is where I want to be.
After completing my apprenticeship in 2004, I worked in Dubai for JW Marriott, Abu Dhabi for viceroy yas hotel (formula one hosting hotel) before moving to Seychelles’, where I still in employed with Hilton labbriz resorts and spa as a sous chef for main kitchen, providing food for 200 rooms, 220 capacity All day dining restaurant, with a manning of 18 chefs. I am very efficient and it was here that I developed a much more productive system of food prep, which was commended by the Executive chef . I also gained experience in managing, staff rosters, pricing and ordering for large establishments
Over the years as a chef I have had professional experience in a range of restaurants and have culinary training and knowledge in a number of cuisines including Mediterranean, banqueting, Indian and steaks and seafood. I am extremely skilled at putting my own stamp on traditional dishes, creating new combination and experimenting with new flavours while being careful not to compromise the freshness and originality of the food I prepare.
I am great at following orders and working as a part of a team, but can also step up to the plate to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make the perfect chef.
I look forward to hearing from you and discussing my suitability for the position.
Yours sincerely
Ramu radhakrishnan