Hilton Colombo bags award for best improvement in training
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
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.
From Left - Suranga Jayasinghe (Training Manager), Jessica
Lu (Training Co-ordinator) and Ruwan Punchihewa (Director
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 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
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
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
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.
In the picture is Nazirah Hussain, High Commissioner
distributing gifts. Assistant Director Food and Beverages
Galadari Hotel, Ramalee Adjumain is also in the picture.
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
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
fisherman to hotelier:
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
It was ‘love at first sight.’ Unfortunately Swarnalatha perished in
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
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
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.