Promote the “Local Genius”

As one of the world most popular tourist destinations, Bali should carry out promotion persistently and earnestly. “It’s crucial to attract more tourists that spend their holiday in Bali,” uttered Mr. Monje Beltran, Jorge, Spanish-born who has been appointed General Manager of Melia Benoa Bali two months ago.
As a matter of fact, Bali has superiority as world tourist destination. Cultural activities inspired by religion and sincere hospitality of its community are immutable asset or even unable to be propagated as a clone by other regions. It’s the real magnet of Bali that is searched by tourists these days.
With job experience of over 12 years in the hospitality field and tourism industry, Mr. Jorge as he familiarly greeted by his staff added that he at all times is involved with the ‘local genius’ of the Balinese community. “Therefore, we also always work as a team,” said the alumnus of Cornell University, USA majoring in General Manager Program, GMP 2005.
Personally, he is interested in the balancing concept belonging to the Balinese community. Balancing between human and fellow humans, human and nature, human and its God comes to be their daily activity that can be seen in the milieu of the Balinese.
Entrusted the General Manager of Melia Benoa Bali, to Mr Jorge, it’s an intriguing experience and at a time full of responsibility and challenge. Moreover, if we see the Sol Melia as the biggest hotel chain headquartering in Spain and currently owns and manages over 350 hotels in 30 countries worldwide.
(BTN/014)

Surendar
Senior Chef Cook At the Jewel of India

Queen’s Tandoor Restaurant that is conveniently nestled at Seminyak, Kuta appointed a new senior chef cook who has experienced in blending mouth-watering and tasty Indian delicacies. He is Surendar. The man Indian-born in 1971 has set about his career as a cook at Queen’s Tandoor Jakarta since 1994.
According to the owner of Queen’s Tandoor Bali, Puneet Malhotra, the arrival of Surendar in Bali was intended to train the staff of Queen Tandoor Bali in order they could prepare the Indian menu in compliance with the standard flavour of the Queen’s. In addition, he also arranged new menus that more varied and conformed to tourists’ taste. Many European, Japanese and Australian visitors who spend holiday in Bali like best this Indian delicacy. The presence of Surendar, aside from delivering training to the staff, also prepared some additional menus in accordance with market demand as said by Puneet.
Surendar has worked at Queen’s Tandoor Jakarta for 14 years and Jewel of India at Ambara Hotel Jakarta (subsidiary of Queen’s Tandoor Jakarta). Many European and Australian tourists like best Indian food. “They know more about Jewel of India than Queen’s Tandoor,” said Surendar.
Additional menus he prepares are Kasturi Kebab blended with methi dry leaves, Karela Kebab and Chollay Kebab. These menus would enrich the selections of Indian menus that have been served by Queen’s Tandoor Bali like Rogan Josh, Sheek Kebab, Queen’s Raans, Tandori Chicken, Samosa and Chicken Biryanies. There are also some other more appetizing menus, namely Mutton Vindaloo-mutton with potato and mixed with Indian stock sauce, Prawn Tava—sauced prawn plus cashew nut.
Puneet ensured, even though there have been many Indian restaurants in Bali, his party was assured only Queen’s Tandoor that served the original Indian flavour as some ingredients like rice, red chilli and wheat flour were imported right from India.
(BTN/013)