Start Date: May 7th to June 2nd
End Date: August 15th to September 7t

The Culinary Intern will support the Culinary team in the preparation and production of food items, and the service and sanitation of
kitchen areas. This role assists Culinary leadership while learning and applying hotel standards related to food quality, hygiene, and safety. They will contribute to daily kitchen operations across culinary and stewarding functions.

Key Duties & Responsibilities
• Assist chefs with food preparation, mise en place, and presentation in accordance with established recipes, menus, and standards
• Check prepared food items constantly for taste, temperature, and visual appeal to maintain relevant standards
• Support daily kitchen operations by ensuring proper storage, labeling, handling, and monitoring of food items to ensure their quality
• Prevent the use of spoiled, expired, or contaminated products in any phase of food preparation
• Clean assigned areas thoroughly using appropriate methods
• Operate dishwashing equipment
• Polish metal items (gold, silver, copper, etc.) using correct techniques to prevent damage
• Inspect operating equipment before, during, and after use to ensure to maintain their working condition
• Participate in on-the-job training to better understand kitchen operations, food practices, and teamwork standards
• Perform additional duties as assigned by Culinary leadership or other members of the Management team

Start Date: May 7th to June 2nd
End Date: August 15th to September 7t

The F&B Attendant is responsible for providing professional, customer-focused service to our guests, ensuring their dining experience is
memorable.
Key Duties & Responsibilities
• Provide courteous and engaging service throughout all guests’ dining experience
• Remain attentive to guest preferences, allergies, and dietary restrictions, providing informed and thoughtful recommendations
• Maintain an up-to-date knowledge of all food and beverage offerings, staying current on daily specials, menu updates, and seasonal
changes
• Offer personalized suggestions tailored to guests’ expectations to elevate their dining experience
• Contribute to a service culture centered on guest satisfaction
• Set table settings, ensuring presentation, organization, and cleanliness standards are met
• Keep workstations clean, orderly, and well-stocked
• Uphold strict hygiene and sanitation practices to comply with all health and safety regulations
• Collaborate effectively with front and heart-of-house colleagues to deliver timely and smooth service
• Foster a collaborative team working environment through open communication with and proactive support of colleagues
• Perform additional duties as assigned by the Manager, Restaurant or other members of the Management team

Start Date: May 7th to June 2nd
End Date: August 30th to September 7t

The Attendant, Housekeeping is responsible for providing housekeeping services across all Guest Rooms (GRs), Public Areas (PAs), and
Heart-of-House (HOH) spaces. This individual must demonstrate genuine care and concern for both guests and colleagues, with a focus on
maintaining a clean, sanitized, and organized environment.
Key Duties & Responsibilities
• Extends warm, personalized greetings to guests and colleagues, using names whenever possible
• Delivers housekeeping services that consistently exceed expectations, with all assigned areas maintained according to One&Only standards
• Performs both routine and deep cleaning of Guest Rooms (GRs), Public Areas (PAs), Heart-of-House (HOH) spaces, and other designated venues
• Maintains the cleanliness of HOH spaces, including corridors, offices, locker rooms, laundry rooms, uniform rooms, pantries, storage
areas, and fire stairways
• Keeps carpets in GRs, PAs, and HOH spaces clean through daily vacuuming, edging, and spot treatment
• Thoroughly sanitizes equipment in PAs, such as ice machines
• Prepares scheduled arrival GRs to be guest-ready at the designated times
• Maintains all in-room materials, such as compendiums, directories, booklets, menus, and flyers in excellent conditions
• Replenishes linens, towels, amenities, and other related supplies in accordance with Resort standards
• Identifies and reports flower arrangements requiring replacement
• Ensures plateware, glassware, and cutlery in GRs meet hygiene and sanitation standards
• Communicates with the In-Room Dining team to coordinate the prompt removal of room service trays
• Understands the responsibility of carrying a Master Key and maintains its security
• Ensures all housekeeping equipment is cleaned, properly stored, and in good working condition, reporting any malfunctions and defects
to the Executive Housekeeper
• Reports maintenance issues to the Facilities department
• Follows the proper procedure for logging, storing, and resolving all lost and found items
• Complies with the standard operating procedures (SOPs) for cleaning, sanitizing, and setting up all assigned areas
• Observes safe working practices in line with SOPs regarding Health and Safety
• Performs additional duties as assigned by the Assistant Manager, Housekeeping or other members of the Management team