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Above the Clouds
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Sous Chef
Wages £11.00 P/H

Summary


PRIMARY OBJECTIVE OF POSITION:-

Responsible for the kitchen production and to participate in the food production. Ensure provision of the highest food quality consistent with cost control and profitability margins; maximizing customer satisfaction and food profitability. All work is carried out in line within the establishment’s guidelines and service concepts.


TASKS, DUTIES AND RESPONSIBILITIES:-

• Approving and polishing dishes before they reach the customer.
• Managing and working closely with other Chefs of all levels.
• Creating menu items, recipes and developing dishes ensuring variety and quality.
• Determining food inventory needs, stocking and ordering.
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary, food safety guideline, health, & safety at work place.
• Budgeting And Controlling Food Cost.
• Be aware of new culinary trends and recipes of the industry at local & international level
• Hire and Train new local kitchen staff for the future requirement of the business and creating new opportunities for younger generation of local community.
• Manage special dietary needs & taking special care for the Allergens of the food production.
• Monitor and direct overall process of food preparation.
• Modify menus time to time with new food recipes to offer the latest variety of products and high quality servings.
• Offer a quick solution or remedy if any problem arises.
• Stand by backup plan in case of heavy customer in-flow.
• Supervise the work of juniors.
• Keep proceedings of payroll and attendance.
• Keep up the environment of support and respect between co-workers.
• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
• Resolve issues as they arise so that customers receive their orders in a timely manner.
• Plan menus and set prices making adjustments as needed based on the availability of ingredients.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Maintain vendor relationships

  Restaurant Manager

Wages £11.00 P/H

 

Summary
 

PRIMARY OBJECTIVE OF POSITION:-
 

We are searching for a committed, proactive restaurant manager who would enjoys working in an exciting fast paced environment. The restaurant manager will be expected to promote and grow the business , hire and train waiting staff and ensure that patrons are receiving excellent drinks, food and service. the candidate would be expected to lead the team with examples.


TASKS, DUTIES AND RESPONSIBILITIES:-

  • Hire, train, and supervise restaurant employees

  • Manage day to day operations of the restaurant with his team & ensure a high standard of service is provided to all the customers walking in the premises

  • Check & maintain the opening & closing check list of the restaurant

  • Make sure that the restaurant is clean always and all the restaurant furniture, fixtures & equipment are clean and in working conditions all the time

  • Create staff schedule to ensure appropriate & cost-effective staffing schedule at all the times to keep the staff cost in control

  • Track stock levels of food, beverage, spirits, other supplies, and equipment forecast needs, and oversee ordering as necessary in coordination with the head chef & general manager.

  • Take ownership of budgets and cost control methods to minimize expenses of food, beverages, spirits &other utilities required in day-to-day operations

  • Address customer needs, comments, and complaints at all times & make sure that all the staff under him are following his footsteps

  • Adhere to and enforce employee compliance with health, safety, and sanitation standards along with keeping their personal hygiene at par all the times

  • Participate in suggesting & implementing the marketing strategies along side with general manager & head chef to push the sales high and increase the profitability of the business

  • Plan and promote the special days of the year & create different events as needed by the business specially during the festive season of Christmas

  • Process payroll and maintain all relevant records for the future investigation if needed by any regulative departments

  • Ensure all employees are working within outlined operating standards and respect the company policies all the time when on duty

  • Report on financial performance, inventory, and personnel on monthly basis.

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