Interview with Ashok Bhugoo, Resident Manager at Constance Le Prince Maurice

Ashok Bhugoo is our Resident Manager at Constance Le Prince Maurice, Mauritius. Recently promoted, he gives an insight into developing your career in the luxury hotel industry.

Ashok Bhugoo, Resident Manager at Le Prince Maurice

Ashok Bhugoo, Resident Manager at Le Prince Maurice

Tell us how you got into the hotel industry?

I joined the hotel industry by mere coincidence. I’d just finished school, when one of my cousins told me about a hotel in Mauritius that was starting a training course.

At the time I had no idea how hotels worked. During the training, some of us were asked to help the restaurant during breakfast service. My job was to give the guests their plates as they came into the breakfast buffet. It was my first encounter with guests at a hotel, and I really enjoyed talking to them.

I was so impressed by this first experience of guest contact – I felt like I’d found my world, and this was where I wanted to grow.

How has your career progressed through the years?

Constance Le Prince Maurice

Constance Le Prince Maurice

After working as a trainee restaurant and room service waiter for 18 months, I tried different roles including Waiter, Head Barman, and Food and Beverage Manager.

In 2002, I joined Le Prince Maurice as Food and Beverage Manager before being promoted to Executive Assistant Manager in 2007. Since September 2011, I’ve been working in my new role as Resident Manager.

Tell us about your latest job as Resident Manager at Le Prince Maurice

My role is to assist the General Manager in the day-to-day operations of the hotel. I assist all the heads of departments and give them full support.

I help to ensure our guests needs are met, and that our quality service is maintained at all times. Personal service is very important at Constance hotels, and each guest is treated as an individual.  

What qualities does someone need to make it to management level in this industry?

I’d say the main qualities are self-motivation, passion for new challenges, dedication, good customer service and leadership skills, an eye for detail, being an excellent team player, and taking a neutral stance when resolving conflict.

How are guests’ expectations changing the way services are delivered?

Guests on the beach

Guests on the beach

Constance Le Prince Maurice has a high rate of repeat guests.  Each guest expects to be treated as a unique person, and we ensure that their expectations are met and exceeded. 

We focus on the small touches – the detail – at the right time. We really look after each guest from the time they walk into our hotel until they leave. This princely touch is one the main reasons guests choose to come back here.

You must have travelled a lot with your job – where would you most like to go in the future?

My favourite place is Monaco but I’d like to visit Singapore, Thailand, Greece and New York. I also feel great spending time at home in Quatre Bornes with my family – they are my driving force.

Weekly round up: 17-23 October 2011

This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.

Beach bungalow at Lodge Tsarabanjina
Beach bungalow at Lodge Tsarabanjina

Split into categories, it’s another way for you to easily find the posts of value to you.

Competition

  • Name the sea creature: win perfume and wine
    We need your help again to give a pet name to our friendly sea creatures below. Come up with the best name (winners will be chosen by us, so be creative) and you could win.

Event

Inspiration

Insider tips

Culinary

Spa and sport

Recipe: Chicken Tandoori Marinade

Cumin seeds

Cumin seeds

This week Siddq, our Sous Chef at Jahaz Restaurant, Constance Halaveli, brings you his special homemade recipe for Tandoori Chicken Marinade.

Ingredients

  • 1 large chicken
  • 5g cumin seeds
  • 5g coriander seeds
  • 20g garam masala
  • 8g chilli powder
  • 4 tbsp plain yoghurt
  • 1 tsp lime juice
  • 1 tbsp garlic and ginger paste
  • salt and pepper to taste
     

1. Pre-heat your oven to 220 C
2. Prepare the ground cumin and coriander. Take your cumin and coriander seeds and toast over a medium heat until the spices become very fragrant and brown a little. Remove from the heat and cool to room temperature. When the toasted spices have cooled grind them in a pestle and mortar to a fine powder, reserve until needed.
3. Make the garlic and ginger paste - simply puree 50% fresh peeled ginger and 50% fresh peeled garlic. Mix together. This keeps for up to 7 days in the fridge if stored in an air tight container.
4. Blend all the ingredients from the recipe together, season to taste with salt and pepper, reserve.
5. Take 1 large chicken and completely remove the skin. Make 3 slices diagonally across both breasts and thighs approx 5 mm deep. This helps the marinade to penetrate and also ensures that your chicken will cook evenly. Then coat the chicken well with your Tandoori marinade.
6. Place chicken on a tray in the oven and leave until the edges almost blacken, when you see this colour change, lower the oven temperature to 180C and continue cooking until the internal temperature of the meat has reached 74 C. When cooking chicken, allow 20 minutes per 500g + an additional 20 minutes at the end.
7. Alternatively, you can cook the chicken on the BBQ.

Every Friday we publish tasty recipes from the Indian Ocean. If you’ve got a favourite dish from your holidays with Constance Hotels, get in contact with us and let us know which recipe you want us to feature next.

You can get in contact with us via Twitter, post photos to Facebook or use the comments section below.

Name the sea creature: win perfume and wine

Win fragrance and wine with Constance.

Scuba diving off Tsarabanjina, Madagascar

Scuba diving off Tsarabanjina, Madagascar

We need your help again to give a pet name to our friendly sea creatures below. Come up with the best name (winners will be chosen by us, so be creative) and you could win.

You came up with brilliant names for the creatures in our first sea creature competition – we can’t wait to see the names this time round.

To enter, just comment on this blog post, or on our Twitter feed with the name or names for one or both of the below sea creatures.

Bonus: there’s a bonus sea creature to name on the Constance Hotels Facebook page – name this one and you can also win a magnum of Art de Vignes wine. Enter as many times as you like.

Competition closes on Friday 4 November at 5pm, so get creative. Read our competition Terms and Conditions.

1. Name the anemone fish and win Serge Lutens fragrance

Clark's anemone fish, Maldives

Clark's anemone fish, Maldives

2. Name the spotted unicorn fish and win a bottle of Art de Vignes wine

Male and female spotted unicorn fish

Male and female spotted unicorn fish

Good luck naming our sea creatures – remember, the names we deem most creative, funny or entertaining will win.

And if you’ve got any underwater photos from the Maldives, we’d love to see them – you can post them on our Constance Hotels Facebook.

Don’t miss our article on snorkeling paradise – the Maldives.

Luxurious spa treatments at Constance Moofushi

Constance Moofushi spa
Constance Moofushi spa

The treatments at Spa de Constance, Moofushi instil an equilibrium to mind and body that will leave your senses singing for days.

The spa is perched above the water, with views of theIndian Ocean from every room.

Here are some of the treatments on offer in October:

Treatment room at Moofushi

Treatment room at Moofushi

Rainforest Facial

60 minutes

This relaxing facial has two parts:

  • deep lymphatic drainage warm herbal compress massage, to help the skin absorb the serum, and to rejuvenate and regenerate skin cells
  • an Amazonian mud mask

Enchanting Wave Massage

75 minutes

This exclusive full body massage combines Reiki, Tai Chi,Temple Hawaiian lomi-lomi and Esalen massage. It promises to give a sensual experience that will guarantee you a perfect night’s sleep.

Massage at Spa de Constance

Massage at Spa de Constance

Manipura Full Body Massage

60 minutes

This treatment works by stimulating and balancing the solar ‘sun’ vitality within us, through marma massage, lymphatic drainage and applying Himalayan herb poultices.

Green Tea Wrap Experience

45 minutes

Invigorate yourself with a re-mineralising and purifying body wrap while the senses experience the exotic aroma of rosemary and frankincense essential oils. Utter bliss for body and mind.

Read more about The Jewel Island: Constance Moofushi

BBC Good Food Show Scotland

Tempting local produce

If you love food and fancy a trip to Scotland, head to Glasgow on 21-23 October 2011 for the BBC Good Food Show Scotland.

Highlights include:

  • MasterChef with live demonstrations
  • Celebrity chef appearances including Anthony Worall Thompson
  • Michelin star challenge with Alan Murchison and Paul Rankin
  • Producers’ village – showcasing small artisan producers from across the UK.

After Scotland, the BBC Good Food Show Winter heads to NEC Birmingham on 23-27 November.