Paradise cove

Small Caribbean cafe seeks cpd to join the team! starting wage 12.00 an hour or shift pay 1 free meal per shift immediate start!

New Caribbean restaurant seeks restaurant floor manager. This is a unique role, where by you will manage a restaurant that has 26 covers - doing 80 covers in 6 hours. The selected candidate must be able to manage 50 - 70 covers a week building up to 200 covers a week. we are a small team of 3 staff and currently looking for a strong full time supervisor/ assistant manger - who is looking for the opportunity to develop their own management skills and premote the business. The ideal candidate must be able to self manage their hospitality, abilities as well learn new styles and techniques. the candidate must be willing to work independently on quiet nights, with support on the busiest nights of the week. Hours 16 + hours a week. 14.00 + Duties Recruiting, training and supervising new staff. Ensuring compliance with licensing, hygiene and health and safety legislation. Overseeing stock levels and ordering supplies. Handling customer enquiries and complaints. Taking reservations and managing bookings. (Essential) Greeting and advising customers. Problem solving. Keeping statistical and financial records. (Essentials) Assessing and improving profitability. Liaising with customers, employees, suppliers, licensing authorities and sales representatives. Making improvements to the running of the business and developing the restaurant.

Caribbean restaurant seeks 2x waiters and waitresses. postive vibrations 🌞 This is a unique role, where you will work in a new establishment and form the story of LONDON’s newsws Caribbean joint. we are a small team of 3 staff and currently looking for a strong ful/ and part time waiters. The right candidate will be premoted to assistant manger - so Candidates looking for the opportunity to develop their own management skills is a plus. The ideal candidate must be able to take orders, follow a set up and closing sheet, be responsible for upsells and light cleaning. Hours Part time - 4 hrs - 16 hrs and Full time - up to 36 hours available. minimum wage to 12.00 per hour + tronc Duties to include: restaurant set up, serving customers waiting tables cashing up making juices. stock take Handling customer enquiries and complaints. managing bookings - extra salary Dm us for a start 👌🏾

We are recruiting for our burger restaurant in Marble Arch, London! We are a large hospitality company operating in 3 countries at more than 20 locations with 500+ employees under our umbrella.

We are recruiting for our burger restaurant in Marble Arch, London! We are a large hospitality company operating in 3 countries at more than 20 locations with 500+ employees under our umbrella.

Breakfast Demi chef de partie for a busy hotel in Covent Garden

WHAT WE LOOK FOR: We are looking for an experienced (minimum 1 year in similar role) and ambitious CDP. The right candidate should have passion for food and showcasing great ingredients. This is a service based role, you will be participating in service and running a section under our training and guidance. WHAT WE DO FOR YOU: - Competitive remuneration package - Bonus scheme based on performance and going the extra mile - Strong career growth opportunities. Huge investment in training and development with qualifications across wine, h&s and food safety and an individual training programme to help you reach the next stage of your career with us. - A balanced work life – we know how important personal time is and this is reflected in our weekly staff schedules - Regular 1:1’s with the Head CHef, as a way of checking in with you - High quality and freshly prepared team meals whilst on shift - 50% staff discount for you and up to 3 of your family or friends (food only) - You and your partners birthday (if you have one) off each year - Employee of the month award, a fully complementary meal for you and one other - 28 days holiday per year plus one extra day paid holiday each year you work with us (up to 5 years). - Generous refer a friend scheme - We are passionate about providing an environment that encourages learning and growth, and we reward team members who meet and exceed our standards of success. We are committed to taking care of our entire team through the opportunities that open up as a result of your hard work and commitment to your role.

at wagamama, we’re an eating house for the soul. with over 160 uk restaurants and growing, our purpose is to nourish the world from bowl to soul. inspired by fast-paced, japanese ramen bars since 1992. a celebration of asian food brought wagamama to life we’re looking for a head chef to join us on our continuous journey of true nourishment the role | as a head chef at wagamama you'll lead your kitchen team in the wagamama way, live + breath our people promise, values and embody core leadership behaviours. you’ll be responsible for ensuring that every dish served by the kitchen team meets our high standards. you’ll look after the development and growth of your team through inspiring leadership, ensuring they are engaged, motivated, and high performing our perks + quirks | bonus scheme | up to £8,000 a year bonus opportunity private medical insurance + pension scheme dedicated 6-week training programme dry-cleaned chef whites provided every shift £14 - £25 of free food allowance on every shift 50% discount at wagamama + 30% off all other trg brands with family and friends internal progression opportunities | fully funded apprenticeship programmes to support your growth 28 days holiday kintsugi wellness | access to councillors, cycle to work scheme, discounted gym + leisure family friendly policy | any expectant person or anyone adopting a child will receive 26 weeks full pay + 13 weeks half pay financial wellbeing support | access to loans repaid through your salary for those ‘strapped for cash’ moments in life what we look for | an experienced head chef that is able to lead a kitchen team through positive behaviour + actions to drive performance in a fast paced + complex environment a strong communicator that has real conversations with consideration + care, ensuring your team feel heard + supported experienced in ensuring your kitchen’s food, health and safety standards are spotless experienced in understanding the financial performance of a kitchen including gross profit and stock control comfortable managing the labour cost of your team, reacting to changing demands where necessary passionate about creating an inclusive environment where your team feel respected + that they belong an individual who leads to inspire and engage their team to nourish + flourish in their role and career the wagamama way | kaizen, meaning ‘good change’, is the philosophy that sits at the core of who we are. it shapes every dish we create and pushes us to find better ways in all we do. our food, how we think, how we work, it has to be fresh. committed to championing change in both our communities + the impact on the planet three whole decades of acting different, we don’t conform, we celebrate difference. appreciating personality over perfection. welcoming everyone and their unique story to our benches. we promise to have your back. working together to build close bonds of trust + support. creating safe spaces where we can have real conversations with open hearts + open minds all we ask is for you to dish up what makes you different be you, be wagamama wagamama is proudly part of disability confident

About us Maison Gigi is a French family bakery that serves pâtisserie, artisan coffee, breakfast and lunch. Freshly baked every day in-house. Maison Gigi brings tarts and regional sweet and savoury specialities from France. It’s an open-kitchen concept and this family-run business also offer events catering. Responsibilities: To support the seamless running of the pastry area, by providing a highly efficient and effective service whilst ensuring that all Food production and operation adheres to specified recipes and food cost percentage. Reporting to the Head Chef and Chef de Partie. The main responsibilities will be to assist and supervise the agreed standard of food service for the duration of the shift. The ability to liaise and co-operate effectively with all Front and Back of house team members is a must, as is promoting the safe use of the kitchen, its equipment and the building under the Health and Safety at Work act, extended to any hygiene and safety regulations. The Pastry Chef de Partie must ensure that all relevant food controls and food safety records are logged and adhered to at all times, the supervision of the training also falls under the shared responsibility of the Chef de Partie, in particular at Senior level. - To check all prepared mise en place and food stocks (including dry stores) and replenish as necessary and inform supervisor of any relevant shortages. - To be aware of all relevant food suppliers and their product listings, to order accordingly as and when necessary and in accordance with the level of business. - To supervise the smooth and efficient service and production of food from the department by working with all elements from Front and Back of house, ensuring all necessary preps and works are completed prior to the commencement of service. - To ensure all department staff works hygienically and productively, in accordance with legal standards and the Head Chef’s standards. - To assist in the prevention of pilferage from the dry stores and refrigeration within the department. - To control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place. - To be aware of the required food percentages and recipes as set down by budget. - To remain on duty until the following shift takes over or until you are discharged by the Head Chef or Sous Chef. - To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after your shift has finished. - To ensure, in close relation with your team, that all section files and recipes are maintained and updated, to maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s standards. - To ensure that all health marks are collected and allocated to the correct administration. - To operate with respect of the Allergen legislation and standards, and with the health and safety of our teams and guests as a priority. - To ensure all areas of the back of house remain tidy and clean prior, whilst and after each service.

Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing starters, mains and desserts as per orders. Assisting with the management with health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards

TERM: FULL-TIME W/H: 50 HOLIDAYS: 28 DAYS OFF: 2 We are looking for a talented & enthusiastic Chef de Partie to join our existing professional and passionate team at Lurra. This is an incredibly exciting and rewarding opportunity for a chef who comes from a food-focused background and has a professional and positive attitude. The kitchen is well organised and delivers the best dishes to our guests. You must be a passionate and talented individual who has a desire to learn and push yourself to be the best. Chef requirements ✅ Successfully prepare and set up for service in your section ✅ Work as part of a team to ensure a smooth service ✅ Be inspired and contribute to ideas for dishes ✅ Quality driven ✅ Have excellent culinary skills with an attention to detail ✅ A creative thinker ✅ Self-motivated with a positive attitude and a desire to learn ✅ Monitor standards of hygiene to ensure the highest standards are maintained