with the company standard. - Preparation of food, in line with the company's standard of excellence. - highest standard. - Maintaining fridges and stores to the highest hygiene and stock rotation standards. -
perform their tasks and duties to the prescribed standards and procedures. Ensure that vehicles are collected basis. Ensure that the housekeeping standards are of a high standard. Address and respond to customer complaints
the Head Chef and Senior Sous Chef, in line with Standard of Excellence and SOP. Key Responsibilities: - agreed budget. - Preparation of pastry items to standards, that include, breads; croissants; Danish pastries;
with changes in policies, ways of working and standards in the industry Run relevant shifts as required to the Lodge team in a timely manner Follow all standard operating procedures for service to guests, ensuring
responsible for stock and control in line with Singita Standard of Excellence and SOP. Key Responsibilities: -
quality and consistency - Health & Safety standards - Staff management, training, and development
quality and consistency - Health & Safety standards - Staff management, training, and development
departments Maintaining a High Service ethic and standard across all aspects of the Lodge in Manager's absence