The Executive Chef speaks about focusing on traditional northern Chinese cuisine and dishes prepared in the restaurant, and to reflect traditional local flavour using local produce to make local traditional dishes. The Chef also highlights how the kitchen team designs the Executive Chef Mr Weimin Wang wedding menu for different guests to include common set dishes, and how this is designed to be served in a short time with the aim of satisfy guests. The General Manager speaks about his personal career progression from being a student up until he became a General Manager, and how he decided to move internationally for Mr Shane General Manager more challenging leading positions. Patenan Ms Elaine Joe speaks about how she started her career, and the choices she made in order Executive to develop her academic knowledge and professional skills. She discusses the process of developing one of the Food and Beverage outlets at the hotel; from concept development, Assistant Ms Elaine Joe planning, and execution, and then managing the daily operations to make sure it's Manager- Food & preforming as intended. She also mentions the different channels through which the hotel Cordis Hotel Beverage gathers guests’ feedback. The Executive Chef speaks about the organisational structure of the main kitchen, and how the different functions at the kitchen are managed. The Chef emphasises that maintaining high quality is a function of recruiting the right people, having the right standard operating Mr Paul procedures (SOPs) in place, and conducting the right training, as well as, closely monitoring Executive Chef McLoughlin the different products acquired and making sure these are within standards: never to compromising on quality. He goes on to discuss another of his main responsibilities, managing costs and selling prices. Mr Botho Stein outlines his career development and his pre-opening experience. He discusses the difficulty in achieving successful marketing to achieve good occupancy. Mr Stein also addresses how the hotel seeks sustainability through innovation. He then offers Deputy General advice to newcomers to the hospitality industry on opportunities and how to pace your Mr Botho Stein Manager career development and learn through experience in all facets of hotel operations.
Executive Chef Mr Weimin Wang The Executive Chef speaks about focusing on traditional northern Chinese cuisine and dishes prepared in the restaurant, and to reflect traditional local flavour using local produce to make local traditional dishes. The Chef also highlights how the kitchen team designs the wedding menu for different guests to include common set dishes, and how this is designed to be served in a short time with the aim of satisfy guests. Cordis Hotel General Manager Mr Shane Patenan The General Manager speaks about his personal career progression from being a student up until he became a General Manager, and how he decided to move internationally for more challenging leading positions. Executive Assistant Manager- Food & Beverage Ms Elaine Joe Ms Elaine Joe speaks about how she started her career, and the choices she made in order to develop her academic knowledge and professional skills. She discusses the process of developing one of the Food and Beverage outlets at the hotel; from concept development, planning, and execution, and then managing the daily operations to make sure it's preforming as intended. She also mentions the different channels through which the hotel gathers guests’ feedback. Executive Chef Mr Paul McLoughlin The Executive Chef speaks about the organisational structure of the main kitchen, and how the different functions at the kitchen are managed. The Chef emphasises that maintaining high quality is a function of recruiting the right people, having the right standard operating procedures (SOPs) in place, and conducting the right training, as well as, closely monitoring the different products acquired and making sure these are within standards: never to compromising on quality. He goes on to discuss another of his main responsibilities, managing costs and selling prices. Deputy General Manager Mr Botho Stein Mr Botho Stein outlines his career development and his pre-opening experience. He discusses the difficulty in achieving successful marketing to achieve good occupancy. Mr Stein also addresses how the hotel seeks sustainability through innovation. He then offers advice to newcomers to the hospitality industry on opportunities and how to pace your career development and learn through experience in all facets of hotel operations.