Home' Trinidad and Tobago Guardian : July 19th 2014 Contents A38
Guardian www.guardian.co.tt Saturday, July 19, 2014
The Corporate Communications Manager is responsible for creating, implementing and overseeing communication pro-
grammes that effectively promote the Corporation and its products and services. The incumbent will be required to
develop and manage the Corporation's internal and external Communications.
• Designs, develops and implements the Corporation's communication internal and external Plan.
• Develops, implements and manages a wide variety of communication programs and community plans in a creative and
effective manner within established budgets and time-lines
• Maintains and develops relationships with key stakeholders including government, the media, and communities
• Plans and coordinates all Corporate events
• Develops suitable internal and external communications to maintain and improve the Corporation's image
• Prepares and draft speeches for the Chairman/Managing Director as required
• Designs public relations strategy which integrates the policy and objectives of the Corporation
• Drafts and reviews promotional matters, prepares Corporate Statements and Press Releases
• Manages projects or tasks as required by the Managing Director
• Participates in meetings to plan the Communication activities, reports on these activities and help determine
timetables for activities and projects.
• Monitors media and be available for media calls and follow ups as needed
• Reviews and implements improvements to departmental processes, policies and procedures and ensures adherence
• Manages assigned workforce, monitoring, appraising, motivating and disciplining as required
• A Bachelor's Degree in Mass Communications /Public Relations/Marketing or other related discipline
• At least five (5) years experience at the managerial level with a successful track record in the marketing/communications
• Demonstrated experience in planning and implementing communications programs, products and activities in a large
• Proven ability to prepare and implement marketing and communications plan
• Effective Communication
• Project Management
• Events Management
• Excellent oral and written communication skills, inclusive of good report writing skills
• Knowledge of sales and marketing principles and methods for promoting the Corporation's products or services
The closing date for applications is July 21, 2014.
Please note that unsuitable and late applications will not be acknowledged.
Applications should be addressed to: -
Luce head chef Lammell Du Pont is determined to let
people know that not all sushi is raw. He poses with
a rose made from salmon and wasabi and the bravas
potatoes. PHOTO: DAVID WEARS
There s a misconception to dissolve about
sushi---not all sushi is raw.
Well-known local sushi chef Lemell Du Pont
demonstrated that at Luce (pronounced Loo-chay---
Italian for light), the newest addition to Hilton
Trinidad s dining collection. Flamingo, Rainbow,
Shrimp-oh-Shrimp, Onyx, Ultimate Riceless, Flam-
ing Dragon, Veggie and Bravas were on the menu
for offer at the new sushi and wine lounge. Luce
has replaced the Carnival Bar that overlooked the
Queen s Park Savannah.
Owned by Stephen Hadeed, this lounge is light
of his life. A lover of sushi himself, Hadeed thought
Luce was the ideal option for patrons who did not
want to party and wanted space to simply be.
Instead of pulsating popular music, world music
is piped understatedly through the speaker boxes.
The décor allows for comfortable seating allowing
preference at the low tables, high chairs or at the
bar. Of course, the view from the balcony remains
as eye catching and intimate on a clear, breezy
"There is no conversation in T&T. It s either
party or shows," Hadeed observed. "I asked myself
what could I do that is not a restaurant? Once a
month, everybody may want to have a good time."
For newcomers to sushi, the collection at Luce
would be appreciated. Of the rolls for the offering,
two include ungari or fresh water eel. Despite the
aural perception, unagi is a tasty blend with other
meats and ingredients.
Unagi is found in the Ultimate Riceless and the
Onyx rolls which are both delectable. The Riceless
roll consists of thinly sliced salmon, tuna,
unagi, avocado (when in season) and crab
salad topped with tobiko (Japanese word
for flying fish roe). The Onyx is panko-
breaded (Japanese style of breading)
shrimp, curry mayo, cucumbers topped
with unagi, tobiko and chef s sauce.
For the spicy palate, Flaming Dragon
might be the ideal choice. Jalapenos may
be the key here as it s rolled with spicy
tuna, cucumbers, topped with tuna slices
and spicy mayo. Complemented with
sriracha---a hot sauce made from a paste
of chili peppers, distilled vinegar, garlic,
sugar, and salt, the Flaming Dragon name
The spicy crunchy scallops are the main
feature in Flamingo, although the thinly
sliced salmon used as the topper gives its
flamingo characteristic because of its soft
pink colour. Inside, sour cream, cucumbers,
and avocado add to the mix.
The similarities between Rainbow and
Shrimp-Oh-Shrimp are the curry mayo
and the shrimp. The difference between
the two is the taste, one has a tangy flavour
while in the other, spice adds to the overall
effect. Rainbow s shrimp is deep fried,
folded in crab salad and topped with fish,
unagi (eel) sauce and tobiko.
Shrimp-Oh-Shrimp is a duo of panko-
breaded shrimp and boiled shrimp---the
breaded shrimp is inside while the boiled
shrimp serves as the topper. Sriracha makes
its presence in this roll, along with cucum-
bers, tobiko and chives.
Bravas serve as a lite bite on the Luce
menu. They are deep fried potato cubes
topped with paprika mayo.
"The wow factor here is the food,"
Sushi gives Luce wow factor
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