Concierge serves as the Destination Authority Ambassador. Represents the brand and the culture of the organization during each and every interaction with the guests. He/she represents the heart and soul of luxury service and works with dedication, commitment, passion, and care to successfully deliver the brand mission at all times. We are the Destination Authority, and our mission is to guide our guests on transformative journeys that touch their spirits and enrich their lives. The Concierge provides the first and last impression for the guest and plays a vital role for the overall experience ...

The Bell Attendant role is amongst the most critical roles within the Hotel as the Bell Attendant provides the first and last impression for the guest and highly impacts the overall guest experience. The attitude, behaviour and communication, skills are of vital importance to meet and exceed the guest’s expectations. Works with dedication, passion, and personal attention to deliver the brand promise: ’We are the Destination Authority, and our mission is to guide our guests on transformative journeys that touch their spirits and enrich their lives’’. Key responsibilities Deliver a warm, sincere ...

Welcome guests, Check in / Check out, Folio payments

Responsible to check quality of all vegetables, fruits, cheeses, meats, and fish. Monitor meat and fish ordering. He/she will be responsible to do inventory. Monitor the expiry dates of all received goods. Process meats/fish as per the request. It checks and ensures that employees use agreed measures and weights, as planned in recipes, production instructions and menus.

In cooperation with the chef de cuisine, he prepares the kitchen for work Manage and implement all hygiene standards in kitchen. Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard. Flexible to work in any section of kitchen. Manage to inline food cost of restaurant according to budget. Supervises the operation of the kitchen: the work schedule of workers, the uniformity of the quality of the food produced, general effectiveness. It ...

Responsibilities include: Serve food and drink orders Carry dirty plates, glasses and silverware to kitchen for cleaning

In cooperation with the sushi chef, he prepares the kitchen for work Manage and implement all hygiene standards in kitchen. Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Sushi chef when quality is sub-standard. Flexible to work in any section of kitchen. Assist Head chef/chef de cuisine to manage food cost of restaurant according to budget.

Makes calculations of confectionery products Manage and implement all hygiene standards in kitchen. Receives the reproductive material and records it and calculates the consumption. Plans and realizes the production of confectionery. Prepares and bakes sweets and confectionery products. Produces a daily report on all receipts of reproductive material and product issuance.

In cooperation with the chef, he prepares the kitchen for work Flexible to work in any section of kitchen. Plans, organizes, and supervises the work of the shift in the kitchen: uniformity of the quality of the food produced, general effectiveness, general hygiene. Preparing and cooking food according to standards Participates in making calculations regarding recipes and cost of food. It takes samples and constantly checks the prepared food and does not allow that food that does not meet the agreed standards to be served.

Plans, organizes, and supervises the work of shifts in the kitchen: the work schedule of workers, uniformity of the quality of the food produced, general effectiveness. Flexible to work in any section of kitchen. Preparing and cooking food according to standards It checks and ensures that employees use agreed measures and weights, as planned in recipes, production instructions and menus. It takes samples and constantly checks the prepared food and does not allow that food that does not meet the agreed standards to be served.