English
At Sinatur, we are very ambitious when it comes to taking care of nature. That's why it's the focal point of everything we do. But as any good leader knows, a company's success goes through its employees. At Sinatur, it is also very much the employees who ensure that Sinatur's responsibility strategy lives on and is constantly developed in all corners of the six hotels - from reception to housekeeping. But who are Sinatur's employees and what gives them job satisfaction? Through a series of employee portraits, we tell about the people who every day help make Sinatur one of Denmark's most responsible hotel chains and who ensure that our ambitions move from thought to action.
As deputy head of housekeeping at Sinatur Storebælt, Birgit is responsible for everything from cleaning to washing dishes and caring for the hotel's plants. She describes herself as a bit of a house-elf. She has been for 10 years now and she is still full of joy when she goes to work. Because as she says: "It's nice to be in a workplace that takes care of nature and doesn't just pour a lot of chemicals into the sewer."
Emil Brun is a reception and conference coordinator at Sinatur Frederiksdal. He has been part of Sinatur Hotel & Konference for five years and one of the things that has surprised him the most is how serious and ambitious Sinatur is about having a positive impact on the world. It inspires him when he makes sure that conference guests have the best experience at the hotel every day.
Simone's job is to provide happy guests and happy colleagues. It has been since she started as a trainee chef at the age of 16. Since then, she was trained as a waiter and slowly she has worked her way up. Now, ten years later, she is the head of both kitchen and restaurant. But even though she has advanced quickly, she has always felt safe, because every step she has taken, she has had the opportunity to develop her skills.
Dorthe Madsen has been in the kitchen at Sinatur Gl. Avernæs for 26 years and knows every nook and cranny of the hotel. She is in charge of the cold part of the kitchen, where she twists her brain every day to come up with delicious dishes for breakfast and lunch. Dishes that both make guests happy and minimize food waste.
Biodiversity means that there must be room for all kinds of animals. Both insects and larger animals. Because as Nils says: "If I were a horse, I would scrape holes in the ground where flowers can grow. That's how it works in nature." And that's what Nils takes care of - as 'the big animal in the garden' - namely making space and digging holes so that other animals and plants can get in. Because it is all connected - and Nils knows this, because he is responsible for the Storebælt Sinatur Hotel & Conference's newly established biodiversity park.
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