Internal promotions support The Cinnamon Collection’s growth plans

05/09/2017 - 10:54
To support The Cinnamon Collection’s expansion plans, including two new restaurant openings before 2018, the group has announced a number of internal promotions as it grows and develops its portfolio.

Former head chef of Westminster-based The Cinnamon Club, Rakesh Ravindran Nair, has taken on the role of group development and training chef - having been with the group since 2002. He will be responsible for ensuring new sites open to the “highest standards and the existing estate will continue to operate at top level, whilst continuing the Cinnamon Collection’s ethos of growing its own talent through investment in learning and development.”

Hari Nagaraj, who has been with the team for 20 years and also previously worked as head chef at The Cinnamon Club, will now become group operations manager; whilst former head chef at the Cinnamon Kitchen (City), Raju Ramachandran, will become group opening chef. The role will see him focus on setting up new kitchens, teams and development within the new sites, as Santosh Shah, sous chef at The Cinnamon Club takes over as head chef of Cinnamon Kitchen, Devonshire Square.

Other promotions include group general manager, Jean-Luc Giquel, who will now lead the hospitality ethic, front of house service and training for the entire group, and former general manager at The Cinnamon Club, Regison Devassy, become executive general manager with a focus on developing the front of house teams at new sites.

Executive chef and founder Vivek Singh said: “The Cinnamon Collection is fortunate to have so many team members that have been with us for years and have grown with the group through several positions.

“Our people have been our biggest asset and it's only through continuous learning and development that it's been possible. The career progression of our teams is something we’re immensely proud of and it's a commitment we extend to all our people who join us in our next phase of growth.

“I am delighted to announce these new promotions, they are very well deserved! I look forward to developing The Cinnamon Collection with such a passionate and professional team by my side.”

The Cinnamon Collection will run several internal, management and sous chef training programmes, as well as Cinnamon Starts - for chef de partie trainees. Apprentice programmes for both front of house and kitchen staff will continue as before.


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