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 manner that allows guests to receive the highest level of personalized service at all times Minimum criteria with a minimum of 2 years' experience at a CDP level Hold a current food handler health card or HACCP/Food habits Ability to work well in a team and under high levels of pressure Driver's license preferable Good knowledge
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 manner that allows guests to receive the highest level of personalized service at all times Minimum criteria with a minimum of 2 years' experience at a CDP level Hold a current food handler health card or HACCP/Food habits Ability to work well in a team and under high levels of pressure Driver's license preferable Good knowledge
responsible for stock and control in line with Singita Standard of Excellence and SOP. Key Responsibilities: - qualification, such as Cape Wine Diploma or similar. - WSET level 3. - Good knowledge of international wines. - 3
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
a Field Guide in a similar Lodge Environment A level 1 FGASA qualification or Higher with theory and departments Maintaining a High Service ethic and standard across all aspects of the Lodge in Manager's absence
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;
quality and consistency - Health & Safety standards - Staff management, training, and development
quality and consistency - Health & Safety standards - Staff management, training, and development
field guide in a similar lodge environment. - A level 2 FGASA qualification or higher with theory and