Khedr Mohsen Al Issa and Rohit Rattan. Khedr Mohsen Al Issa and Rohit Rattan.

Warwick Dubai has promoted Khedr Mohsen Al Issa to executive sous chef, while the hotel has also appointed Rohit Rattan as director of sales.

The Syrian native, Al Issa was previously the sous chef at Warwick Dubai, having worked with the hotel since 2014.

In his new role, Al Issa is responsible for heading up all of the kitchen operations across the property.

He started his career as a trainee at Le Méridien Hotel Damascus, working at the hotel throughout the summers of 1999 and 2000.

Following his graduation he worked part-time as a demi-chef de partie for the same hotel, as well as at some stand-alone restaurants, before moving onto the Boulevard Restaurant Syria, as the chef de partie in 2006.

In 2007, Al Issa moved to Dubai as the commis 1 chef at the Ritz Carlton JBR. He then worked at the Madinat Jumeirah as chef de partie and sous chef at Millennium hotel Sharjah and Hilton Sharjah hotel.

Following stints in Kuala Lumpur and Vietnam, Al Issa returned to Dubai with the Warwick Dubai Hotel.

Meanwhile Rattan, who is the new director of sales at the hotel, completed his Bachelor’s Degree in Hotel Management in 1999 and began his hospitality career with the Sheraton Hotel & Resort, Doha.

From January 2000 until 2005, Rattan worked for Jumeirah Group, both in Jumeirah Emirates Towers and in their corporate sales office.

Between 2005 and 2011, he worked his way up the ranks to assistant director of sales, in properties across the Middle East and India, including The Chedi in Muscat, Taj West End in Bangalore, Six Senses Spa at Sharq Village & Spa in Doha, and Wafi Hospitality.

In 2011, Rohit was offered the position of director of sales and marketing for Rixos the Palm Dubai.

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Following a two year stint Rattan took up the position of director of sales and marketing for Emirates Grand Hotel & Apartments, overlooking a total of 776 units.

In his new role as director of sales for Warwick Dubai, Rattan will be looking to boost the occupancy at the hotel and encourage more outside guests to visit the hotel’s F&B offerings, the hotel said in a statement.

General manager Bruno Hivon said: “Filling new positions with great talent is always rewarding. We are delighted to have Khedr progress his career with us, and take on the responsibility of being the executive sous chef. Being a hotel with a strong focus on F&B, we needed someone with his passion, dedication and eye for detail to be able to manage the operations to the highest quality. We are also delighted to have Rohit on board to bring strong, international sales experience from top brands around the world to the hotel. We look forward to seeing our F&B and sales department grow further under the leadership and expertise of them both.”

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