16
You have been with the Al
Habtoor Group for more than
a decade. Tells us about the
growth of the role over the
past 12 years?
I started as Executive Sous Chef at the
HGBR&S in 2005. I was promoted to
Executive Chef and am now in charge
of nearly 20 outlets. I did task force
training in the UAE and overseas for
the same Group.
You have a very large team?
How do you manage to
motivate so many people?
There are 140 chefs and 56 stewarding
staff. I work very closely with the staff
from junior level to senior level. I make
sure I have time to listen to them and
share ideas no matter what position
they are in.
What is the most rewarding
aspect of your job?
I have a passion for cooking. It’s as
simple as that!
What is the best dish you have
ever made?
Lamb saddle. It was delicious!
Under the Spotlight
Paul Hage
Executive Chef, Habtoor Grand Beach Resort & Spa
Chef Paul has been working for the Al Habtoor Group for twelve years. He has nearly 200
people working under him. Together, they work seamlessly behind the scenes, catering for all
17 restaurants at the Al Habtoor Grand Beach Resport & Spa.
Tell me something about
yourself that would surprise
your staff?
I never eat, smell or touch vinegar.
Tell us about your family?
I am married with one son.
How do you manage to juggle
work and family life?
I work at least 12 hours a day and
spend 1 to 2 hours with my family on a
daily basis. However, my day off is for
my family.
