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Shangri-La’s Fijian Appoints New Sous Chef

Shangri-La’s Fijian Resort & Spa has announced the appointment of a new executive sous chef to be part of the resort’s developments ahead. Arnold Alphonsus was transferred from Shangri-La’s sister
07 Dec 2014 10:40
Shangri-La’s  Fijian Appoints New Sous Chef
Sous Chef Arnold Alphonsus.

Shangri-La’s Fijian Resort & Spa has announced the appointment of a new executive sous chef to be part of the resort’s developments ahead.

Arnold Alphonsus was transferred from Shangri-La’s sister company Rassa Sentosa Resort & Spa in Singapore where he was Sous Chef.

Resort general manager Craig Powell welcomed Mr Alphonsus as well as chef Colin Chung to the team.

“We have a number of exciting new development at our resort and Chef Alphonsus will be part of the direction we will take in offering all our guests a new culinary experience,” Mr Powell said.

“At the same time we currently have Colin Chung, here training staff in contemporary Pacific cuisine. He also carried out training in our sister property at Shangri-La’s Sanya Resort and Spa in Hainan, which is our first resort in China.”

Mr Powell said it was important for Shangri-La’s Fiji Resort & Spa to continue to build on the talents as well as achievements of staff.

“We have such a wide range of talent and culinary skills in Fiji and our staff at the Shangri-La are part of the enormous headway being made by chefs in Fiji.”

He added they would invest in staff members who had the potential to reach to the top of their culinary profession and be at the forefront of developing chefs in Fiji.

Experience

Mr Alphonsus joined Shangri-La Group nine years ago beginning his career at the Shangri-La Singapore as a demi chef partie. He also worked as chef de partie at the Shangri-La Sydney.

He specialises in Asian cuisine. Mr Chung on the other hand was instrumental in setting up the resort’s Polynesian and South-East Asian-themed restaurant, Kon Tiki at the Shangri-La’s Sanya Resort & Spa.

Feedback:  waisean@fijisun.com.fj

 



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