professional chefs and enthusiasts

Smith Williams is the personnel behind the daily operations of the kitchen. He liaises with the relevant kitchen staff to manage all orders. The new menu and dishes are under the direct supervision of the Master Chef. The Diploma holder in Food and Beverage Management understands the trends in the dishes. He is also responsible for the hiring, firing, and interviewing of staff. He has a certificate in human resource management which is a plus to the restaurant. He takes records of all the profits through management of all kitchen accounts as well as making orders. If you want to overview what happens in the kitchen, the Smith Williams is the power behind all kitchen organization.

In the absence of the Master Chef, the Head Chef is the person standing in for all the master chef operations. All the back house functions also include directly managing customer's orders and queries. The front house operations are also under this team. The quality of the food and the quantity is the work of the head chef. He handles the special orders and any other fast orders that need urgency. The Diploma holder in catering and food management is also entirely in charge of outside catering services. He brings onboard experience from different restaurants as a chef, making him an asset to the restaurant. He is also in charge of managing the shift system to ensure a continuous flow of operations. Moreover, he also assigns menial duties to other staff, including collecting sick leave, annual leave, and maternity leave.

The sweet wine drinks and cocktails in the lounge area under Edward Terry's watch are a certificate holder in mixology. He also doubles up as a food and beverage specialist such that you are sure of the drinks' nutritional content. The professional angle they give the mixes helps you to manage all the cocktails. From experience, he knows drinks, thanks to the corporate environment that he has exposed himself to. The high level of cleanliness and situational awareness skills he possesses is an upper hand in handling sensitive mixes. "Mixology is not all about putting different wines in the same glass." Edward explains. The Diploma holder in food and beverage takes pride in various awards under his name in multiple categories but all in the mixology industry. His interpersonal skills are something customers appreciate and notice any time they come in contact with him.

As the wines are ordered, our customized wines are under Hellen Sally's supervision, the resident winemaker. She understands the process that involves fermentation and processing. The Higher National Diploma holder in food and beverage understands the arithmetic that goes on when making wine. She also boasts of various awards and positive feedback of the customized wines from our lounge. Her excellent customer service skills come in handy to get honest feedback from clients on what they feel about the wines for improvement. It also supports her marketing strategy to know what wine to make for which customers and at what point of the day and night. Hellen is a household name in the winery industry; high-end hotels have hired her to use her skills to host high-end corporate functions. Moreover, she has held several managerial positions. Still, since wine mixing is her passion, she prefers to remain the head of that department but becomes a backup manager when making tough decisions or making informed decisions.