Grand Cayman Marriott Beach Resort
Located directly on Seven Mile Beach and only 1 mile from the centre of George Town, the Grand Cayman Marriott Beach Resort is ideal for both the holidaymaker and business visitor. In the wake of Hurricane Ivan the resort underwent a multi-million dollar renovation and is now fully open for business.
This 5-floor hotel boasts over 300 rooms that rank amongst the largest on the island. A small number of suites are also available. All come with a private balcony or walkway, air conditioning and climate control, coffee maker/tea service, iron and ironing board, crib, safe, pull-out sofa bed, rollaway bed and cable TV. A unique feature of the hotel is its large courtyard with tropical garden and ponds that are home to many turtles.
A man-made reef ensures the sea remains calm for swimmers and snorkellers. The hotel also boasts a spa offering various treatments and a good-sized pool with hot tub. Red Sail Sports have a facility at the hotel and offer diving trips and courses, sunset cruises and more.
The Marriott Beach Resort offers a good range of dining options. Balboa’s Lounge, the Red Parrott and Solana serve international dishes while the Sol Beach Bar offers American cuisine. Other bars and restaurants nearby include The Attic, Aqua Beach, Café Del Sol, Chicken!Chicken!, Cimboco, Coconut Joe's, Fidel Murphy's, and O Bar.
Those who wish to venture further afield can rent a car from Avis, who have an office here.
| Grand Cayman 4u has found daily rates at this hotel from KYD 159 | ||||
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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