Ritz Carlton
Spread over 144 acres of Seven Mile Beach, the Ritz Carlton is Grand Cayman’s newest luxury hotel.
The hotel lies directly on the beach and has 365 guest rooms and suites. Regardless of type all feature twice daily housekeeping, feather duvets, CD/DVD players, marble bathroom, telephone, internet access, refrigerator and safe.
Blue Tip, Grand Cayman’s newest golf course, was designed by Greg Norman and is open only to guests. The hotel also boasts 4 tennis courts and an instruction centre run by professionals from Nick Bollettieri's IMG Academy in Florida. La Prairie Spa is a 20,000 square foot spa with beauty salon and full fitness facilities
A number of restaurants and bars are found at the resort. Blue offers exquisitely cooked seafood, while Periwinkle is a Mediterranean inspired alfresco grill. Both restaurants were opened by Eric Ripert, chef and owner of the 3 Michelin-star Le Bernardin in New York City. Other onsite restaurants include 7, Bar Jack and the Silver Palm.
Jean-Michel Cousteau’s Ambassadors of the Environment program offers children the opportunity to learn about different aspects of the Cayman Islands. Excursions and learning programs cover topics such as Coral Reefs, Mangroves, Wetlands, Woodlands & Wildlife and Caymanian Life & Traditions.
Cars can be rented on-site from Avis.
| Grand Cayman 4u has found daily rates at this hotel from KYD 209 | ||||
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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