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Press Release Human Resources

CNI Hospitality Human Resource Roundtable Summary | “You Say Salt, They Hear Pepper”

The Cornell-Nanyang Institute of Hospitality Management (CNI) came together with Watson Wyatt, a global consulting firm focused on human capital and financial management, to host a Human Resource Roundtable in Singapore last week. The participants, who represented Carlson Asia Pacific, Carlton Hotels, Marriot International, Millenium & Copthorne International, Pan Pacific Hotels Group, Raffles Medical Group, Sentosa Leisure Group, Singapore Tourism Board, Six Senses Resorts & Spas, and TMS Asia Pacific mooted issues of employee engagement.

Singapore
Appointment

Andy Yeo has been appointed as Executive Chef at Swissôtel Merchant Court

Prior to joining Swissôtel Merchant Court, Chef Yeo who specialises in Local and Western cuisine, has served in the same capacity at the former Hotel Phoenix for four years managing a team of 28 chefs. His dedication in whipping up palatable local fare is unwavering. He hopes to introduce more delectable dishes so that local fans will get to enjoy an even wider variety at the Ellenborough Market Café, which is popular for its Local, International and Straits-Chinese specialties. In addition, Chef Yeo leverages on his expertise in banquets to create menus for the hotel’s wedding guests as well as corporate delegates. Over the years, Chef Yeo worked his way through the ranks in several renowned establishments, starting from Commis Cook at Hyatt Regency Hotel where he was trained in Western cuisine, to Assistant Sous Chef and eventually, the Assistant Executive Chef at Hotel Phoenix before being promoted to Executive Chef there in 2003.

Swissôtel Merchant Court
Singapore
Press Release Sales & Marketing

Interest In Revenue Management Strong In Singapore

The Cornell-Nanyang Institute of Hospitality Management (CNI) recently hosted a public lecture on Revenue Management, led by Dr. Sheryl E. Kimes, the Singapore Tourism Board’s Distinguished Professor of Asian Hospitality Management, Cornell-Nanyang Institute of Hospitality Management. Over fifty participants attended the seminar, many of them new to the revenue management discipline.

Singapore
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Mews
Appointment

Tony Cousens has been appointed as Vice President for Hotel Operations at Marina Bay Sands

Mr. Cousens, who joins Marina Bay Sands in March 2009, will be responsible for the 2600-room-and-suite hotel, a hotel team of approximately 2,000 employees, and will oversee the successful launch and smooth running of the hotel operations. With over 30 years of experience in the luxury hospitality industry, Mr. Cousens has spent a significant part of his career in the Asia Pacific region, helping major hospitality brands build and manage their presence in this part of the world. Prior to joining Marina Bay Sands, Mr. Cousens was the senior vice president at Jumeirah, the Dubai-based luxury international hospitality management group, leading its Asia Pacific brand development and operations. Amongst the hotels he has managed, Mr. Cousens’ recent portfolio includes The Marina Mandarin Hotel in Singapore, which is the only Leading Hotels of the World® hotel in Singapore and Le Royal Meridien King Edward Hotel in Toronto, Canada.

Marina Bay Sands
Singapore, Singapore
Appointment

Mark Gailey has been appointed as Director of Food and Beverage at The Orchard Hotel Singapore

Mark brings with him over twelve years of experience in the hospitality industry. He held a series of Food and Beverage positions in various international hotels and restaurants, spanning from London to Hong Kong and Singapore. Prior to this appointment, Mark was the Director of Food and Beverage for four years at M Hotel. He will also be looking into developing long-term business strategies for the food and beverage capabilities within the M&C (Millennium & Copthorne) group of hotels in Singapore.

The Orchard Hotel Singapore
Singapore, Singapore
Appointment

David Watson has been appointed as New Executive Chef at Raffles Singapore

Hailing from Surrey, United Kingdom, Chef Watson is no stranger to the legendary service tradition of the Raffles family, as he was for a period, Chef de Cuisine at Raffles Grill. Fluent in English and French, Chef Watson’s work stints overseas took him to France, India, Taiwan and Thailand, honing his craft at two Michelin-star restaurants, Le Manoir Aux Quat’saisons in Oxford, United Kingdom, and L’Hostellerie de Levernois in Beaune, France, and one Michelin-star L’Auberge de Noves in Avignon, France. Just prior to joining Raffles Hotel, he was the Group Executive Chef at De Vere Hotel and Resort Group. In this highly revered position, Chef Watson will preside over the kitchens of Raffles Hotel’s 18 characteristic bars and restaurants, banquet and catering facilities as well as the newly reopened Raffles Culinary Academy. He was also the mastermind behind yet another creative chapter of the highly anticipated Annual Raffles Hotel Wine, Food and Arts Experience, which took place from 30 January to 3 February 2008.

Raffles
Singapore, Singapore