Caroline Mir has travelled to many places, but it was not until she accepted the job of director of housekeeping at The Peninsula Hong Kong six months ago that she got the chance to work in Asia, writes Wong Yat-hei.
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The art of making dim sum is a disappearing craft and The Peninsula Hong Kong hopes to encourage those who are passionate and talented in the field to consider choosing dim sum cooking as their career, writes Wong Yat-hei.
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Though most of its staff have been with the hotel for five years or more, many new hires continue to be at the forefront of service at The Peninsula Hong Kong, writes Darius Musni.
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Some of the deepest insights into The Peninsula’s 85-year history come from pioneering staff who have witnessed pivotal points in its evolution, writes Darius Musni.
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In June this year, The Peninsula Hong Kong will begin to roll out a five-day work week for all staff, making it one of the first hotels to do so in Hong Kong, writes Darius Musni.
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