Restaurant Manager Job Description

up to £40,000.00

Coordinating daily restaurant management operations

Delivering superior food and beverage service and maximizing customer satisfaction

Responding efficiently and accurately to restaurant customer complaints

Job brief

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities:

Coordinate daily Front of the House and Back of the House restaurant operations

Deliver superior service and maximize customer satisfaction

Respond efficiently and accurately to customer complaints

Regularly review product quality and research new vendors

Organize and supervise shifts

Appraise staff performance and provide feedback to improve productivity

Estimate future needs for goods, kitchen utensils and cleaning products

Ensure compliance with sanitation and safety regulations

Manage restaurant’s good image and suggest ways to improve it

Control operational costs and identify measures to cut waste

Create detailed reports on weekly, monthly and annual revenues and expenses

Promote the brand in the local community through word-of-mouth and restaurant events

Recommend ways to reach a broader audience (e.g. discounts and social media ads)

Train new and current employees on proper customer service practices

Implement policies and protocols that will maintain future restaurant operations

Requirements:

Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

Proven customer service experience as a manager

Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

Familiarity with restaurant management software, like OpenTable and PeachWorks

Strong leadership, motivational and people skills

Acute financial management skills, BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Head Chef Job Description - Permanent recruitment

Trains, develop and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

Should be able to provide direction for all day-to-day operations in the kitchen.

Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

He should advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example.

Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 

Determines how food should be presented and create decorative food displays.

Recognizes superior quality products, presentations and flavour.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.

Coordinates with the purchase department for acquisition of needed goods and services.

Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

Ensure proper grooming and hygiene standards for all kitchen staffs.

Ensures all kitchen employees maintain required food handling and sanitation certifications.

Ensure proper purchasing, receiving and food storage standards in the kitchen.

Interacts with guests to obtain feedback on food quality, presentation and service levels.

Actively responds to and handles guest problems and complaints.

Maintain Quality levels of receiving, storage, production and presentation of food.

Ensure enough staffing levels are scheduled to accommodate business demands.

Follows and enforces all applicable safety procedures specified for kitchen and food servers.

Discuss daily food cost reports with key kitchen and F&B team members.

Review weekly and monthly schedules to meet forecast and budget.

Attend the daily morning meetings and other administrative sessions.

Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and helping them to improve their knowledge or skills.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.

Frequently review finished products for quality and presentation before the orders are send to guest.

Able to perform additional duties as requested by the hotel management as and when required.

Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

PREREQUISITES:

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

EDUCATION:

Able to demonstrate excellent written and verbal communication in English. 

Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.

3 Year Hospitality Management or equivalent Culinary university degree.

EXPERIENCE:

With a minimum of two years experiences in a similar capacity / function in an international five-star hotel with strong background in HACCP procedures and application.

Senior Chef de Partie Job Description

ACCOUNTABLE TO: Head Chef, Head of Operations

RESP FOR: Kitchen Porters

SALARY: Up to £28,437.84

KEY CONTACTS: Head Chef

To ensure the effective production of high-quality dishes as per the Head Chefs direction to

specification both in terms of quality and production. To contribute to the development of all

menus and dishes and ensure that all food is consistently produced to the highest standards and within legislative requirements. To provide a flexible service to best meet the customers’ needs by continuous positive communication with the Hospitality Team.

KEY RESPONSIBILITIES:

• Production of great food every dish, every day

• Excellent kitchen hygiene management

• Prudent and efficient ordering of stock (financial management)

• Teamwork, communication, training & motivation

Production & Service

• To help plan, prepare, serve and store all produce to ensure best quality, in a cost effective

and efficient manner to control food costs within specified budgets.

• To help design imaginative, creative and menus for all areas of service, responding to

changes in the seasons, trends or service style and actively involving the team.

• To ensure food production offers a good choice and variety reflecting seasonal changes and the availability of quality fresh ingredients.

• To order supplies from approved suppliers in an appropriate and financially efficient manner.

• To maintain the high standard of food for every dish served to every client.

• To provide a food service that reflects the business levels booked through 7 days a week.

• To demonstrate a proactive response and can-do attitude to requests from clients,

Consultants and colleagues to provide a service outside of the normal parameters or to

requests e.g. late notification of numbers, time changes and dietary

requirements.

• To ensure the breakfast and lunch buffet displays are constantly maintained to a high

standard through positive liaison with the hospitality team.

• To ensure the staff food requirement is prepared to a high standard and to the Head

Chefs specification.

Kitchen hygiene management, health & safety

• To comply with and demonstrate good health and safety practices, following all company and legislative procedures.

• Maintaining the kitchen and affiliated areas by effective management of the team in order to meet legal and company health and safety standards conducting regular audits.

• To ensure all records and documentation are filled out to time and retained as required.

• To report any maintenance faults or security issues to the Head Chef/ Premises and Security Manager. 

Kitchen Management

• To assist with order, receive, store and control of food supplies within the budget

parameters set ensuring the continuity of supply, minimising wastage and avoiding over

stocking, zero stock items and emergency purchases.

• To build good relations with our food suppliers, conducting regular quality checks on orders

and deliveries reporting all issues to the Head Chef

• To help maintain the kitchen equipment in good working order by following operating

instructions and liaising with maintenance contractors where appropriate in a cost effective

manner.

• To maintain the security of the kitchen and affiliated areas regarding food stock, cash

and equipment.

Personal Management

• To ensure you work in a professional and motivational manner for yourself and tour

colleagues taking up development opportunities as they arise, and continuing to develop

your skills in order to provide a professional service.

• To help identify training and development opportunities for yourself and within in the team,

• To attend and contribute to regular kitchen team meetings

• To ensure others are kept informed and updated of daily changes that may affect them.

• To regularly communicate to ensure you are fully briefed to carry out the kitchen operation

to standard when on duty.

Other

• To demonstrate an active interest and involvement in the management of the kitchen

garden, working closely with the Grounds Team to make best use of the produce.

• Attend and contribute to company meetings and training events as required.

• Provide suitable training and supervision to bank and agency staff as necessary to be able to

carry out their duties in a safe and effective manner.

• It is crucial to the success of the Institute that all staff approach their roles in a flexible and

resourceful way. The post holder may therefore be requested from time to time to

undertake other appropriate duties not listed above but within overall scope of the role and

in the best interests of the company.

Hours of work

40hours per week worked over a flexible 7-day rota as per the business demands taking into

account the peaks and troughs through the year. Normally 8hr straight shifts 5 days per week, but a flexible approach is required.

Person Specification:

• NVQ or equivalent to level 3 

• A good understanding of customer service 

• Excellent communication skills 

• Food Hygiene qualification 

• Basic IT packages such as Word and Excel 

• First Aid Qualification 

• Good Financial awareness, costing, portion & stock control Relevant Experience 

• Min 3 Years similar kitchen experience 

• Experience across all sections of the kitchen and services. 

• Hotel & Restaurant • Conference and Event catering or Contract Catering experience 

• Demonstration of broad knowledge of food / hospitality trends 

• Food ordering and budget processes Personal attributes and behaviours 

• Eye and taste for quality and detail 

• Ability to cope under pressure, Flexible ‘can do’ attitude 

• An enthusiasm for food, Creative flair 

• Calm and respectful to colleagues, Good Sense of humour 

• Well organised and strategic, Ability to work varying shift patterns including weekends 

Breakfast Chef Job Description

Position Title: Breakfast Chef

Reports To: Sous Chef / Head Chef

Permanent recruitment

Position Summary:

As a breakfast chef, you would be responsible to prepare and deliver to breakfast service, providing a high standard of fresh food in a busy hotel restaurant. Oversee the checking of all early morning deliveries.

Also, be able to undertake a varied list of food preparation for the kitchen daily and take full responsibility and accountability for the Breakfast Shift. Additionally, ensuring that all policies and procedures laid down by management are implemented.

Breakfast Chef Duties and Responsibilities:

Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast

Cooking and managing breakfast service and assisting with lunch service.

Setting up and cleaning down the kitchen after breakfast.

Ensure the kitchen is always kept clean and hygienic.

Ensure all stocks are kept under optimum conditions.

Ensure all mise-end-place is always freshly prepared and on time.

Ensure all dishes are being prepared for the correct recipe and to the correct quantity.

Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up to date.

Ensure any anticipated issues are communicated promptly to the Head Chef.

Ensure all staff under your control are treated fairly and with courtesy.

Ensuring and controlling levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Collect feedback from the guest during the breakfast session and report to the Executive Chef on any complaints or issues.

Monitor and Ensuring that the production, preparation, and presentation of food are always of the highest quality.

Personal grooming and appearance standards are met regarding cleanliness, sanitation, and hygiene.

Assist with producing menus and new dishes.

Able to prepare different types of breakfast egg preparations and methods.

Liaise with Purchase Manager regarding daily raw materials for breakfast.

Ensure costings and budgets are achieved

Adhere to Health & Safety policies and regulations.

Have a good knowledge of health & safety, hygiene, equal opportunities, HACCP and any other legislation.

Able to handle pressure calmly and professionally.

Attend training courses as and when required.

The hours of work are normally 6am to 2pm.

Carry out any other duties as required by management.

Requirements:

Passion for cooking

Friendly outgoing personality along with excellent personal presentation.

Passionate about producing high-quality food.

Able to tackle every task given to you with the highest levels of enthusiasm.

Be an excellent team player

Education:

Degree or Diploma in hotel / culinary management. Computer knowledge and experience in using the Materials Management Software.

Experience:

2 to 3 years of experience in full service or branded hotel jobs. Relevant experience gained in a similar environment is desirable.

Commis Chef Job Description

The successful Commis Chef should:

Have a least 6-months experience as a chef

Be proactive and keen to develop skills in the kitchen

Have a passion for cooking with fresh ingredients

We look forward to your application!

The Easy Hands Team.

Job Description 

We are looking to hire a hard-working and efficient Commis Chef to prepare meal ingredients for the Chef de Partie and assist with various kitchen duties. The Commis Chef's responsibilities include informing the supervisor of malfunctioning or broken kitchen equipment, unpacking and organizing deliveries, and mopping up kitchen spills to prevent accidents and injuries. You should also ensure that all food items are properly stored to prevent spoilage.

To be successful as a Commis Chef, you should demonstrate excellent organizational skills and ensure that all duties are completed in a timely manner. Ultimately, an outstanding Commis Chef should be able to follow all instructions and comply with food health and safety regulations.

Commis Chef Responsibilities:

Accurately measuring meal ingredients for the Chef de Partie.

Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.

Preparing basic salads and sauces as directed by the Chef de Partie.

Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.

Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

Performing basic cleaning duties and ensuring that work stations are properly sanitized.

Plating and presenting meal items as per the Chef de Partie’s instructions.

Commis Chef Requirements:

High school diploma or GCCS.

Associate’s degree, diploma, or certification in Culinary Arts is advantageous.

A food handler's license.

Proven commercial kitchen experience.

Sound knowledge of food health and safety regulations.

The ability to stand for extended periods.

The ability to work under pressure.

Excellent organizational skills.

Effective communication skills.

Demi Chef de Partie Job Description

Reports To: Sous Chef/ Executive Chef

Salary: Up to £23,992.16, 37.5 hours/week

Position Summary:

As a Demi Chef De Parties (DCDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Chef de Parties Duties and Responsibilities:

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinates daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Follows good preservation standards for the proper handling of all food products at the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Ensure effective communication between staff by maintaining a secure and friendly working environment.

Establishing and maintaining effective inter-departmental working relationships.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally, responsible for hygiene, safety and correct use of equipment and utensils.

Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Checks periodically expiry dates and proper storage of food items in the section.

Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last-minute events.

Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

Daily feedback collection and reporting of issues as they arise.

Assess quality control and adhere to hotels service standards.

Carry out any other duties as required by management.

Requirements:

A high standard of spoken and written English.

Flexible working hours subject to the demands of the business.

Able to work under pressure.

Excellent culinary catering talent.

Education:

Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

Experience:

At least 3 years’ experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.

F&B Service Manager Job Description

Base salary: £20,285.85, Guaranteed service charge: £6,305.85) = £26,590.85

Managing food and beverage operations within budget and to the highest standards

Leading F&B team by attracting, recruiting, training and appraising talented personnel

Job brief

We are looking for a professional food and beverage manager to be responsible for managing all F&B operations and for delivering an excellent guest experience. The successful candidate will be able to forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

Responsibilities:

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.

Preserve excellent levels of internal and external customer service

Design exceptional menus, purchase goods and continuously make necessary improvements

Identify customers’ needs and respond proactively to all their concerns

Lead F&B team by attracting, recruiting, training and appraising talented personnel

Establish targets, KPI’s, schedules, policies and procedures

Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork

Comply with all health and safety regulations

Report on management regarding sales results and productivity

Requirements:

Proven food and beverage management experience

Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Ability to spot and resolve problems efficiently

Mastery in delegating multiple tasks

Communication and leadership skills

Up to date with food and beverages trends and best practices

Ability to manage personnel and meet financial targets

Guest-oriented and service-minded

Culinary school diploma or degree in food service management or related field

Sous Chef Job Description

 Position Title: Executive Sous Chef / Chef de cuisine

SALARY: Up to £30,000

Reports To: Executive Chef/Head Chef

Position Summary:

The Executive Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. 

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

Responsibilities:

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Able to make recommendations to the Executive Chef regarding succession planning.

To be aware of all financial budgets and goals. 

To ensure that guests are always receiving an exceptional dining experience representing true value for money.

Ensure that all recipes and product yields are accurately costed and reviewed regularly. 

Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

Ensure that food stock levels within the culinary department areas are of enough quantity and quality in relevance to the hotel occupancy and function forecasts.

Ensure that associate meals and associate dining services are of a consistently high standard.

Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

Ensure that all culinary operations manuals are prepared and updated.

Ensure that the Department’s overall operational budgets are strictly adhered too.

Ensure that the culinary department adheres to all company and hotel policies and procedures.

Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

Ensure that meetings are well planned, and results orientated.

Creative menu planning and correct food preparation for each outlet including banquets.

To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.

Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.

Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

To manage associates fairly and take a personal interest in knowing all culinary associates. 

To project a positive and motivated attitude among-set all associates.

To spend time in the restaurant to ensure that the operation is managed well by the outlet team.

To frequently verify that only the highest quality products are used in food preparation.

To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

Responsible for the supervision of all stewards and their activities within the culinary department.

Ensure that weekly work schedules and annual leave planners are administered and filed correctly. 

Ensure that the overall culinary department is motivated and that positive feedback on work performance is given. 

To delegate responsibilities to subordinates as required.

Coach and counsel employees in a timely manner and in accordance with Company policy.

To act as manager on duty for the hotel as scheduled.

To recruit and select a suitable culinary team who can work within a decentralized management philosophy.

Identify strengths and weaknesses and provide timely feedback to the individual.

Requirements:

Fair and firm management abilities with high influencing skills.

Strong administration skills.

Creative and innovative.

Strong knowledge of food and beverage. 

Hands-on approach to all operational aspects.

Excellent communication skills and computer skills.

Initiative and Self-motivated.

Ideal training and coaching skills.

Education:

Culinary diploma from a recognized institution or higher.

Experience:

At least 10 years’ experience with 2 years in a senior management position.

Waiter / Waitress Job Description

Base salary: £17,076.47; Guaranteed service charge: £4,000.00) = £21,076.47

Waiter/Waitress Responsibilities:

Providing excellent wait service to ensure satisfaction

Taking customer orders and delivering food and beverages

Making menu recommendations, answering questions and sharing additional information with restaurant patrons

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Job brief

We are looking for a skilled Waiter or Waitress to take orders and deliver food and beverages to our customers.

The right Waiter/Waitress uplifts the dining experience for customers. We are looking for someone who will have the patience, personality and perseverance to thrive in this role.

Waiter/Waitress responsibilities include greeting and serving customers, providing detailed information on menus, multi-tasking various front-of-the-house duties and collecting the bill. If you are able to perform well in fast-paced environments, we’d like to meet you. To be a successful Waiter or Waitress, you should be polite with our customers and make sure they enjoy their meals. You should also be a team player and be able to effectively communicate with our Kitchen Staff to make sure orders are accurate and delivered promptly.

Keep in mind that Waiter/Waitress duties may require working in shifts and/or occasionally during weekends and holidays.

Ultimately, it is the duty of our Waiters/Waitresses to provide an excellent overall dining experience for our guests.

Responsibilities

Greet and escort customers to their tables

Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)

Prepare tables by setting up linens, silverware and glasses

Inform customers about the day’s specials

Offer menu recommendations upon request

Up-sell additional products when appropriate

Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization

Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages

Communicate order details to the Kitchen Staff

Serve food and drink orders

Check dishes and kitchenware for cleanliness and presentation and report any problems

Arrange table settings and maintain a tidy dining area

Deliver checks and collect bill payments

Carry dirty plates, glasses and silverware to kitchen for cleaning

Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)

Follow all relevant health department regulations

Provide excellent customer service to guests

Requirements

Proven work experience as a Waiter or Waitress

Hands-on experience with cash register and ordering information system (e.g. Revel POS or Toast POS)

Basic math skills

Attentiveness and patience for customers

Excellent presentation skills

Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment

Active listening and effective communication skills

Team spirit

Flexibility to work in shifts

High school diploma; food safety training is a plus

Kitchen Assistant Job Description

Kitchen Assistants perform all cleaning, washing, and preparation duties required in kitchens. They assist Cooks and Kitchen Supervisors with all tasks necessary to ensure that kitchen operations run smoothly. We are looking to hire a dedicated and reliable Kitchen Assistant to assist the Cook with ingredient preparation as well as perform all washing and cleaning duties required in the kitchen. The Kitchen Assistant's responsibilities include assisting with inventory control, removing the garbage, washing garbage cans, and clearing refrigerators, freezers, and storage rooms. You should also be able to record notable food wastages as seen from customer's leftovers.

To be successful as a Kitchen Assistant, you should exercise exceptional time management and ensure that all duties are completed in a timely manner. Ultimately, an outstanding Kitchen Assistant should be able to comply with all food health and safety regulations.

Responsibilities:

Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.

Assisting with the unloading of delivered food supplies.

Organizing and correctly storing food supplies.

Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

Stirring and heating soups and sauces as well as preparing hot beverages.

Kitchen Assistant Requirements:

High school diploma or GED.

Proven experience assisting in kitchens.

A food handler's license.

Sound knowledge of food health and safety regulations.

The ability to stand for extended periods.

The ability to work in a fast-paced environment.

The ability to work in a team.

Excellent organizational and time management skills.

Effective communication skills.

Kitchen Porter Job Description

Kitchen Porters wash dirty dishes, utensils, and other cooking equipment, assist Chefs or Cooks with basic food preparation and ensure that kitchens are clean and orderly. They are employed by restaurants, hospitals, hotels, and other establishments that prepare food for public consumption.

We are looking to employ a highly efficient Kitchen Porter to perform all washing, cleaning and basic meal preparation duties required in our kitchen. The Kitchen Porter's responsibilities include cutting and portioning meat, informing the supervisor when food supplies are low, and appropriately storing washed dishes, utensils, and cooking equipment. You should also be able to accurately measure ingredients as per the Chef’s instructions.

To be successful as a Kitchen Porter, you should display excellent communication skills and be able to follow instructions. Ultimately, an exceptional Kitchen Porter should adhere to food health and safety regulations while carrying out all kitchen duties.

Kitchen Porter Responsibilities:

Cleaning and sanitizing all meal preparation areas as well as kitchen walls, stoves, sinks, ovens, and grills.

Sweeping and mopping all kitchen areas during shifts and at the end of shifts.

Washing dirty dishes, cutting boards, utensils, and cooking equipment.

Ensuring that food mixers, cookers, and other cooking equipment are in good working order.

Receiving and unpacking all deliveries.

Emptying, re-lining, and washing garbage cans as required.

Ensuring that refrigerators, freezers, and storage areas are clean and well-organized.

Assisting the Chef with basic food preparation, which includes washing, peeling, and cutting meal ingredients as per the Chef's instructions.

Kitchen Porter Requirements:

High school diploma or GED.

A food handler's license.

Proven experience assisting in commercial kitchen environments.

Working knowledge of food health and safety regulations.

The ability to work as part of a team.

The ability to work in a fast-paced environment.

The ability to stand for extended periods.

Excellent time management skills.

Effective communication skills.

Chef de Rang Job Description

Type of contract: Permanent

What does a chef de rang do, and what qualities would be looking for in one?

A chef de rang is the waiter in charge of a station in a restaurant. Customer service is, therefore, the prime focus of the role. Excellent organisational skills are required, as you would be looking after the waiting team working from that particular station. Monitoring all aspects of the customers' experience - from the restaurant layout before they arrive to the experience they receive while there, which will, hopefully, make them want to return - is a skill that can be achieved only with impeccable personal appearance, a calm attitude and a genuine desire to provide the best customer care. Add the need for sound numerical aptitude and a talent for managing people and it soon becomes clear that a good chef de rang is worth their weight in gold.

Commis de Rang Job Description

Type of contract: Permanent

  

Commis de Rang (m/f)

As extraordinary hospitality professionals, we work together to make our hotels a great place to work and to build rewarding careers for ourselves and our colleagues.

As a Commis de Rang you are responsible for providing an excellent Guest experience by ensuring that food and drinks are prepared and that proper recommendations are offered to Guests upon request. Specifically, you will be responsible for performing the following tasks to the highest standards:

Ensure the customers dining experience is one to remember

Maintain a high profile during service while being polite and helpful

Provide prompt, unobtrusive, attentive service

Take instruction from the chef’s and senior waiters, anticipate their requirements

Keep your station clean and clear at all times

Issue additional cutlery/glasses, bread and butter as required

Run trays from the server to the station

React promptly and deal with any spillages or breakages

Communicate any issues to the station waiter/restaurant Manager

Cleaning stations and being aware of waiter needs

What are we looking for?

A Commis de Rang are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

Maintain a high customer service focus by approaching your job with customers always in mind

Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues

Be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn skills and knowledge in order to improve your personal performance

Be flexible, responding quickly and positively to changing requirements

Maintain high team focus by showing co-operation and support to colleagues in pursuit of the department goals

Chef de Partie/Jr. Sous Chef Job Description

Type of contract: Permanent

Main duties and responsibilities:

To ensure that all stocks are kept under optimum conditions.

To ensure that all mise-en-place is always freshly prepared and on time.

To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.

To ensure that all dishes reach the hot plate or passe correctly garnished, the correct

portion and size, presented on the prescribed serving dish in the prescribed manner.

To ensure that his section is being kept clean and tidy at all times.

To ensure that junior cooks and trainees receive the right training and optimum

guidance.

To ensure that any anticipated shortages are communicated promptly to the sous chef

or head chef.

To ensure that no horseplay is allowed in his section and that all staff under his control

are treated fairly and with courtesy.

To deputise in the sous chef's absence and take charge of the kitchen when directed to

do so.

To attend training courses and seminars as and when required.

To strive to study management subjects in preparation for future advancement.

Essential criteria: You will have experience of working in a fine dining establishment.