Reef Resort
Located in Grand Cayman’s East End, the Reef Resort is a good choice for divers and those wishing to escape the hoards of tourists on Seven Mile Beach.
The Reef’s offers several types of accommodation including:
- 1 Bedroom Suites - Approximately 900 square feet with own balcony. Separate bedroom with King Bed, full bath, full kitchen (stove, refrigerator, dishwasher, microwave, blender, coffee maker), dining area and living room. Two pull out beds in the living room bring total sleeping capacity to four.
- Studio Suites - Approximately 500 square feet with own balcony. Consist of bedroom with King Bed, bathroom with Jacuzzi and kitchenette (mini refrigerator, microwave, coffee maker). The studio suites can accommodate two persons.
Regardless of type all accommodations face the beach.
The hotel has its own pool and tennis court. Ocean Frontiers are based here and specialise in diving for small groups. Ecoventures also operate from the property and offer kayak rentals, fishing trips and more.
The resort has its own restaurant and beach bar, Castro’s Hideaway, featuring live entertainment from Cayman’s legendary Barefoot Man.
The hotel offers wireless internet access in the lobby, bar, dock and some areas of the beach. Visitors can also surf the web at the Thirsty Surfer, the Reef’s onsite liquor store and internet café.
No smoking is permitted in any suite or building.
| Grand Cayman 4u has found daily rates at this hotel from KYD 83 | ||||
| Check-in | Check-out | Guests | Rooms | |
| Hit 'Search' to see prices and availability in your currency. | ||||
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