Hilton Colombo bags award for best improvement in training

Beverley JANSZ

In recognition of outstanding achievement in 2006 for best improvement in training, Hilton Colombo received an award at the recent Asia General Manager’s Meeting held at Hilton Millennium Hotel, Bangkok. This was revealed through a survey called TMOS. (Team Member Opinion Survey).

TMOS is conducted annually in every Hilton hotel to measure the level of satisfaction of employees. This survey covers most of the areas that can contribute towards creating an environment, which leads towards their benefit,” said Ruwan Punchihewa, Director Human Resources.

The survey is conducted in a highly confidential manner and the tabulation of results are done by a third party company based in the UK.

Hilton Colombo shared the highest improvement in training score in comparison with the other 21 Hilton hotels in the Asian region, which was an outstanding achievement in 2006.

“The hotel provides training to all its team members from core foundation courses to management development levels. Some of the training programmes conducted by the Hilton Colombo are Kitchen Apprentice Programme, Management Training Programme Housekeeping and Food & Beverage Training ,” said Suranga Jayasinghe Training Manager, Hilton Colombo.

Hilton Colombo also provides a programme called “Multi-Skilling” which gives employees the opportunity to select the field of specialization and grow within the company. In addition, the hotel gives the opportunity to follow industrial training for Hotel School students from local and overseas schools.

“Last year we went one step further and conducted a programme called BUS (Believe in yourself, United we stand, Success is a journey) in order to support team members to shape up their personal life,” added Jayasinghe.

Pakistani Food Festival at Cinnamon Grand

Savour the flavours of authentic Pakistani cuisine when Cinnamon Grand Colombo in collaboration with Sheraton Karachi presents a Pakistani Food Festival from August 9-18 at the Atrium cafe. The promotion is on for dinner.

The feast prepared by Sheraton Karachi’s two Master Chefs Munir and Afzal, will consist of diverse cuisine from the country’s four provinces with over thirty Pakistani dishes featuring salads, soups, biriyani, rotti, kebabs, curries, tandoori, and over ten delicious desserts. The ever popular “Kata Kat” the Pakistani version of the local Kottu is also a novel addition to this fabulous feast.

Sheraton’s Chef Munir, who has taken the flavours of Pakistan all over the world, specializes in authentic Pakistani fare, whilst Chef Afzal specializes in the art of traditional sweet making and dessert preparations.

The menu bringing the best of Pakistani fare will feature dishes such as Tawa Hari Piaz Queema (minced chicken cooked with green onion fresh herbs and mixed spices) Mirch Baingan Ka Salan (Hyderabadi delicacy of sauteed brinjals and green chilie in peanuts and sesame seed gravy) Hyderabadi delicacy of sauteed brinjals and green chillie in peanuts and sesame seed gravy) Rajistani Mutton Korma (tender boneless mutton cubes marinated with ginger, garlic, lemon juice, yoghurt and special spices), Hjinga Curry (prawns cooked with onion and coconut curry sauce) Fish Lahori (Fish fillet marinated in traditional spices, coated with chickpeas flour flavoured with ajwain and deep fried) and many more spicy and mild-meat, fish, and vegetable based dishes - representing the great variation of the country’s four provinces. Master Chef Munir’s own recipe for Dal Dum Pukth (dal masoor cooked with burnt garlic) is a must-try.

Kebabs and Tandoor items include Murgh Kasri Kebab, Afghani Kebab, Seekh Kebab Matchli Ki Boti, Tawa Fry Matchli, Boti Kebab, Chicken Malai Kebab, with all time favourite Lamb Sajji.

That’s not all, to add colour and flavour to your dining experience surrounded by the richness of true Pakistani decor and music, a genuine Lahore style bric-a-brac shop selling indigenous Pakistani trinkets and handicrafts is yours to indulge and savour. Renowned Pakistani designer Saima Kidwai has created the shop to give you a taste of local attire, handicrafts and decor.

So don’t miss out on this opportunity to savour this unique experience of Pakistani food at the Cinnamon Grand.

Farewell to Malaysian High Commissioner

Galadari hotel Colombo bid farewell to the Malaysian High Commissioner Nazirah Hussain on completion of her duties.

At the request of the High Commissioner Galadari Hotel organised a farewell tea and charity event by donating gifts and stationery items to sixty two schoolchildren from two schools namely Paradise Mahal and Hewavitharana Maha Vidyalaya.

Gifts were sponsored by the High Commission of Malaysia and Malaysian Airlines. The ceremony was held at Galadari Hotel Colombo.

Gourmet special at 1864 GFH on Aug 17

Galle Face Hotel has planned a seven-course gala gourmet dinner at the ‘1864’ restaurant on Friday August 17, with an extraordinary selection of wines to compliment the dinner. This extraordinary dinner will comprise of gourmet seafood salad, a combination of mussels, lobster and cuttle fish with seared tuna and pan-fried oysters.

Golden pumpkin and coconut milk soup, baked crab, crab balls and crab cakes.

Oven roasted Lamb Rump, Sante Spinach, Mushroom Polenta, pan-fried prawns, with mediterranean sauce and Tian of vegetables. The list is endless. Dessert corner will comprise of a variety of desserts including chocolate melt, vanilla plana cotta, strawberries with whipped cream and many more popular desserts.

Steak and Wine promotion at Galadari Hotel

The California Grill Roof Top Restaurant of the Galadari Hotel spreads out the best Steaks and Wines at their “Steak and Wine” promotion which will be held from August 14-18.

A special imported steak menu will be on offer with recommended wines for each item ordered from the A la carte menu. The menu prepared by Galadari’s Master Chef, Anushan Perera offers Tournedos Dervat - Grilled, two delicate tenderloin steaks served with Artichokes flamed in rum, Golden Eye - tender rib eye steak brushed with golden butter and green pepper crust with black current sauce, Senor Toro - Trail Steak - grilled sirloin steak seasoned with spicy cracked black pepper crons served with green pepper and black pepper sauce, fine cut - grilled pepper steak wrapped in bacon and straw mushroom with rosemary hollandaise, “Porterhouse” - a classic dish of T bone steak with cracked pepper corn and fried onion in brandy cream.

All steaks will be served with day vegetables and with a choice of Potato (baked, garlic flavoured, mashed or spiced wedges)

The California Grill Roof Top Restaurant is open daily for dinner. The restaurant offers the most elegant ambience.

It overlooks the Galle Face Green with a magnificent view of the ocean and uses colour creative in its linen.

The charming and friendly service by the experience California Grill staff will make dining a memorable experience.

The private lounge or the “Cozy Bar” is the ideal venue for pre-dinner cocktails and mocktails. Wide range of exclusive wines are selected to compliment each meal.

Chinese Food Festival at Ceylon Continental

A Chinese Food Festival will be held from August 17-22 at the Coffee Shop - Cafe Emerald of Ceylon Continental Hotel Colombo.

Authentic China cuisine will be dished out from 7.00 p.m. to midnight during the festival. Chinese flavours of rice, sweet and sour chicken and fish, spicy pork and beef, fresh salads with sauces and a delightful dessert buffet, are some of the attractions.

An action station too is on the cards. Try out the authentic Chinese specialities that will bring about distinctive tastes of flavours from China, prepared by chefs specialised in the preparation of Chinese food.

The Chinese Food Festival will be in the form of a buffet at the Cafe Emerald during dinner time. Diners will also have the opportunity to try out some delicious desserts at the dessert corner during the fiesta.

Livewires in Hospitality industry

Milton Galappatthy

fisherman to hotelier:

Beverley JANSZ

When young Milton de Silva Galappatthy abruptly ended his studies at Hungama Wijayaba Maha Vidyalaya, in the Hambantota District even without sitting for the GCE (O/L) examination due to dire straits, he thought that it was the ‘end of the world’ for him.

To keep the home fires burning, he became a fisherman, sailing the deep sea in his village on an old Katamaran (fishing boat). Milton’s hard work soon paid dividends and he became a fish ‘Mudalali’.

Milton’s ambition and vision in life was not to be a fisherman but to be a wealthy man and hotelier, ‘I must some day own a hotel, even a small restaurant’ he thought. He met his pretty wife, the late Swarnalatha Pinnaduwa while travelling in a bus from Katharagama to Colombo.

It was ‘love at first sight.’ Unfortunately Swarnalatha perished in the tsunami.

After his marriage to Swarnalatha, ‘Milton’s vision to be a proud owner of a hotel, began to blossom.

The couple purchased 1-1/2 acres of land at Unawatuna, Galle. In 1982 when the foundation stone was laid for the Wiska Shining Sun Cabana Gardens, Hikkaduwa, a resort with 11 chalets, it was the happiest day in his life. Milton did not stop at that.

In July 1987, Milton’s vision to be the proud owner of a star class resort, became a reality when the doors of his second hotel, the Milton Beach Resort in Unawatuna, Galle, opened.

Milton Beach Resort has 25 star class rooms which includes 12 air conditioned rooms and 13 non-AC rooms, with all modern facilities including hot/cold water, telephone and 24-hour room service.

Milton says that if not for the fact that all beaches in Sri Lanka are crown property, the beach adjacent to Miltons Beach Resort which is only a few feet away from the guest rooms, would have been the private beach of the resort. It resembles a natural sea pool in the Indian ocean and therefore it is a unique feature of the resort.

milton recalls that when he left school, he could hardly speak a few words in English. Now he is a proud lecturer on Philosophy.

He conducts motivation lectures for the National Cricket Team, Sri Lanka Army, Small and Medium Scale businessmen, and also conducts lectures for principals and High School students on leadership.

Milton was one of the recipients of the individual “Green Award Travel Writers” award. (Green pen at Asia-Pacific Forum)

Buddhika Kumara Koralage

from trainee steward to F & B Manager:

Beginning his hotel career as a trainee steward and climbing the ladder of success to the post of Food and Beverage Manager, is a great achievement for Buddhika Kumara Koralage, the present F & B Manager of Olympus Plaza Hotel, Haputale.

Having finished his studies at St. Berreawates College, Kandy in 1994 Buddhika joined Thilanka Hotel, Kandy as a trainee steward. While at Thilanka, Buddhika followed a one-year course at the National Apprentice Board.

In 1996, he joined Pegasus Reef Hotel, Wattala as a steward. In 1998, Buddhika left the shores of Sri Lanka, for greener pastures. He joined Fullmoon Beach Resort, the Maldives as a Bar Tender. From the Maldives, Buddhika left for Bahrain and joined the Al Bandar Hotel as a Restaurant Captain.

In 2002, Buddhika left for Dubai and joined Marriet Hotel Dubai as a Captain. He was subsequently promoted to the post of supervisor.

In 2007, Buddhika reached his goal in life when he joined Olympus Plaza Hotel, Haputale as Food and Beverage Manager.

With his 13 years experience in the hotel trade, guests at Olympus Plaza Hotel, Haputale, a star class property, will certainly savour some of the most delicious food prepared by experienced chefs, under the direction of F & B Maestro Buddhika Koralage.