A Guest Service Agent provides reception services for Guests to contribute to an overall exceptional experience from check-in through check-out and complete audits, as required.
A Hygiene Officer oversees the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels.
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.