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. -
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
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