Millennium Plaza Hotel Dubai welcomes two new team members

Millennium Plaza Hotel Dubai

Millennium Plaza Hotel Dubai has welcomed two new team members: Gokul Raman as food and beverage manager and Amit Jha as executive chef.

As food and beverage manager, Raman will be responsible for managing all F&B operations and delivering excellent culinary experiences to hotel guests. Making use of his 21 years of experience, he will plan and manage all F&B areas, employees and finance, and will work to boost hotel sales through customer satisfaction and employee engagement.

Raman, an Indian national, graduated from the State Institute of Hotel Management (previously known as Food Craft institute) in India with a diploma in Food & Beverage Service. Prior to joining Millennium Plaza Hotel Dubai, he held various positions with prestigious hotels spanning the KSA and the UAE. He previously worked at Hilton Ras Al Khaimah, Rose Reyhaan Dubai and Cove, Rotana RAK and most recently served as the pre-opening food and beverage manager at Centro Sharjah.

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Moving on, Jha holds a bachelor’s degree in Hotel Management and International Hospitality Management, and boasts 15 years of culinary experience. Throughout his career, he has worked at Taj Mahal Hotel and Hyatt Hotel in New Delhi, India; Carnival Cruise Lines in Miami, USA; and most recently, Crowne Plaza Hotel Dubai, UAE.

Chef Jha is well known for his excellent record of achieving guests’ satisfaction and service excellence. He will be responsible for designing menus and ensuring quality in food and presentation in both buffet and a la carte set ups.

General manager, Millennium Plaza Hotel Dubai, Daniel Mathew enthused on the appointments: “We are keen on maintaining luxury and authenticity throughout the hotel’s departments particularly the dining outlets. We are pleased to welcome Mr Gokul and Chef Jha to our team. Mr Gokul’s experience and dedication will maintain a smooth interaction between all department heads while Chef Jha will make sure guests enjoy the delights of the hotel’s dining place through exquisite menu planning of international cuisine, implementation of stock controls and applying hygiene regulations.”