Westin Casuarina Resort and Spa
Located on a stretch of Seven Mile Beach bordered by a strip of casuarina trees, this Westin resort is one of the most luxurious hotels in Grand Cayman.
All guest rooms have either 1 king or 2 double beds, marble baths, balcony or patio, cable television and direct dial telephones with data ports.
The poolside area is generously sized, with plenty of sun loungers, Jacuzzis, hot tub, and swim-up bar. Red Sail Sports have a centre at the hotel and offer diving, jet skis and other watersports. The Hibiscus Spa is the largest on the island and offers a full range of invigorating treatments.
The hotel boasts 3 restaurants. Casa Havana offers an international menu with a Caribbean touch and is the only AAA 4 Diamond Restaurant in the Cayman Islands. Ferdinand’s is particularly notable for its breakfast buffets while the Courtyard Café serves sandwiches and light fare.
Children aged 4-12 are invited to become a pirate at Camp Scallywag. Activities include trips to the Turtle Farm, snorkel lessons and face painting. A babysitting service is also available.
The Westin Casuarina is also a great location for a business conferences, weddings and other events. Options include the 650-seat Governor’s Ballroom and the Galleon Ballroom.
Cars can be rented on-site from Avis.
All guest rooms and public indoor areas are non–smoking.
| Grand Cayman 4u has found daily rates at this hotel from KYD 142 | ||||
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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