NHI Success story
Talib Al Salmani trained at NHI in 2005 and completed an NVQ in Food Preparation at Gulf Chef School.
Since graduation from NHI Talib joined the Grand Hyatt Muscat as a trainee chef. A year later he joined the Shangri-La Barr Al Jissah Resort & Spa during the pre-opening period as a Commi Chef and continued to train there to become a Banquet Chef. In 2008 Talib was promoted to Chef de Partie after completing further training at the Shangri-La Academy in Beijing, China. Talib joined the Taskforce for the pre-opening of the restaurants serving local cuisine of the Shangri-La in Quirt, Abu Dhabi, requested for his expertise in local cuisine. Talib currently holds the position of Junior Sous Chef in the Banquets Kitchen at the Shangri-La Barr Al Jissah Resort & Spa and has now been with the company for 5 years in total.
Since graduation from NHI Talib joined the Grand Hyatt Muscat as a trainee chef. A year later he joined the Shangri-La Barr Al Jissah Resort & Spa during the pre-opening period as a Commi Chef and continued to train there to become a Banquet Chef. In 2008 Talib was promoted to Chef de Partie after completing further training at the Shangri-La Academy in Beijing, China. Talib joined the Taskforce for the pre-opening of the restaurants serving local cuisine of the Shangri-La in Quirt, Abu Dhabi, requested for his expertise in local cuisine. Talib currently holds the position of Junior Sous Chef in the Banquets Kitchen at the Shangri-La Barr Al Jissah Resort & Spa and has now been with the company for 5 years in total.
