Sunset House
Sunset House is situated in a quiet residential area 1 mile south of the centre of George Town and prides itself on being ‘Grand Cayman’s Hotel by Divers for Divers’.
The hotel has 57 of various types spread over 2 floors. Courtyard Rooms have a walk-in patio door while the Ocean View rooms have a private balcony. Two suites are also available.
Sunset House is geared towards divers and is a full-service dive operation. It has 5 custom dive boats but is close enough to the reef for shore dives. The hotel offers a full dive program including Nitrox, certification courses and kid’s SASY. Cathy Church’s Underwater Photo Centre is also based here.
The Seaharvest Restaurant offers daily breakfast, lunch and dinner while My Bar overlooks the sea and is a great place to grab a front row seat and watch the spectacular sunset.
| Grand Cayman 4u has found daily rates at this hotel from KYD 106 | ||||
| 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