Juggling different balls at once.

Managing the kitchen of a hotel, a restaurant or a catering firm is a task that shouldn’t be underestimated. Perfectly polished glasses, gleaming cutlery and crisp linen: it all forms a part of the ultimate guest experience. Our stewarding staff are responsible for the dishwashing area, and this involves tasks such as the care, maintenance and storage of all the kitchen equipment.

Everything must reflect the expectations of your guest.
Caspar Vijverberg Manager New Business

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