KITCHEN AND STEWARDING The buffet area is accessed through a one-directional pathway, with foot markings to instruct off-limit zones. Food at the buffet is exclusively served by our Chefs. No guest is allowed to handle food or serving spoons by themselves. Deep cleaning frequency has been increased and disinfectants upgraded. Disinfection stations at primary entrances and key high trafďŹ c areas provide hand hygiene facilities to all kitchen and stewarding personnel. Hand gels are constantly available, replenished and controlled for optimum safety. PPE are required by all Kitchen staff members. Disposable aprons must be worn by the stewarding team. All external suppliers / visitors must have their temperature checked and recorded once they access the back areas.
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