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LIFE AT CLAYS Clays is the premier indoor interactive clay shooting experience and cocktail bar, bringing all the fun of a British clay target shooting weekend to the city. We are the perfect place to spend time with friends or colleagues for an adrenaline-fuelled, fun-filled experience day or night. With a completely unique proposition in the competitive socialising arena, our gamified version of Olympic clay target shooting makes clay shooting safe, fun and accessible for all. We are on an exciting adventure as we expand both domestically and internationally into key global markets where the appeal for Britishness and competitive gaming has tested strongly. Careers at Clays are loaded with possibilities and as we grow our brand and business, we are also invested in developing our people, providing many opportunities for personal development and access to excellent training. We are building an amazing team of autonomous free thinkers who are passionate about creating amazing experiences for our guests. If you’re looking to join a company with a culture and working environment where integrity, fun and teamwork are prioritised, we might just be the place for you! CLAYS VALUES Just like our venues are designed for everyone, so is our workplace. We know that we can't possibly serve our diverse audiences without first nurturing and celebrating it in our people, and that's why we work hard to create an inclusive culture for everyone. We want the different perspectives, increased creativity and higher innovation that comes from diversity. So, as long as you are passionate about making a positive impact then we want to hear from you. And of course, we're looking for someone who's going to live and breathe our Clays values, which is why we framed them as a set of questions that inform what we do: Safe - Is it safe? For our team, our guests, the business, our partners. Amazing experience - Is it delivering an amazing experience? We amaze, and are amazing. We bring fun, thrill, wonder and joy and deliver an experience like no other. Always striving to surprise, delight and exceed expectations Lasting - Is it lasting? We are committed to making a positive contribution to our world, our team, our guests and our industry in a way that is sustainable and enduring. We are here for the long term, we create a strong impression and make lasting memories. There is always a part of our amazing experience to discover and we are constantly evolving. SUMMARY OF POSITION It is the Junior Sous Chef's responsibility to orchestrate and be responsible for the overall delivery of the customer experience day to day with a focus on the food oriented side of the operation. You must ensure impeccable standards, have and maintain excellent product knowledge and deliver training and support for the kitchen and front of house team. You will be responsible for supporting the Senior Sous Chef in all aspects of stock and inventory management. We are looking for a self-driven individual that strives for excellence. With experience in the hospitality industry. DUTIES & RESPONSIBILITIES Your role will include but may not be limited to the following responsibilities; To support the Senior Sous Chef to ensure the smooth running of all aspects of the kitchen including service, stock management and staffing To provide training and support to all Junior colleagues Communicate well with both kitchen colleagues and front of house colleagues Ensure the quality of the food and service delivered are at our standards and are within execution times Ensure all food safety procedures are followed daily Monitor the cleanliness of the kitchen and communicate any problems with Snr Sous Asiste in all aspects of stock management, including and not limited to, wastage, holding stock, perishable stock and consumables Ensuring delivery of colleague meals for the in-venue team daily Take initiative and demonstrate aptitude and desire to continue to further your career. Execute our Health & Safety policy SKILLS, DESIRED QUALIFICATIONS & ATTRIBUTES At least 3 years of experience within a similar role desirable Culinary diploma from a recognised institution or higher Excellent communication skills and computer skills Training and coaching skills First Aid (not essential) Competency in Stock procurement (training will be provided for our platform) Food hygiene level 2 (training to level 3 will be provided ) Understanding of Food Safety record keeping (training will be given on our platform) High volume Kitchen experience Always looking for opportunities to improve your knowledge and abilities Passionate about hospitality and creating amazing experiences A keen eye for detail with excellent written and verbal communication skills Ability to build lasting relationships with colleagues and clients Honest with strong moral principles Take initiative, can solve problems calmly and work well under pressure WHAT YOU’LL GET IN RETURN We value our colleagues greatly and want everyone to feel rewarded. This role is offered with a competitive base salary of £30,000 plus £5600 annual Tronc service charge and Tronc bonuses. Other great benefits include: Continuing career development via our Career Tree learning journey and opportunities for progression in our growing business Globally recognised qualifications as part of the Career Tree Journey funded by Clays 32 working days’ holiday pro rata every holiday year including bank holidays and an increasing holiday allocation with length of service up to a maximum of 36 days An additional Celebration Day every year to celebrate something that is important to you Generous 50% colleague discount during off peak periods and 25% colleague discount during peak periods to enjoy Clays with your friends and family Market-leading parental leave policies. In addition to your statutory rights, Clays offers all colleagues with 12 months service, 13 weeks leave at 100% pay (based on your average weekly earnings) for maternity, adoption and paternity and partner leave Health Care Cash Plan including up to £995 of reclaimable appointments & treatments and access to a Virtual GP An Employee Assistance Programme including a 24/7 employee support service and access to up to 8 counselling sessions A paid annual Volunteer Day for you to give back to your local community Choice of a Birthday Gift All colleagues are eligible to join Clays’ non-contributory Pension scheme, where we will contribute a minimum of 3% of your basic salary into the scheme and you will pay a minimum of 5% of your basic salary into the scheme Other team recognition and incentives via our Shooting Stars recognition programme Access to hospitality discounts via Hospitality Rewards Meals provided for colleagues working operational shifts in venues across mealtimes You will be part of a growing brand, business and an exciting adventure with excellent training opportunities and investment in your personal development.
Al Forno Wimbledon is looking for a dedicated and hardworking Kitchen Porter to join our dynamic team. The Kitchen Porter plays a crucial role in maintaining the smooth operation of our kitchen by ensuring cleanliness, organization, and support to the kitchen staff. This is a fantastic opportunity for someone eager to start a career in the hospitality industry, with potential for growth and development within the restaurant. Key Responsibilities: Cleaning and Maintenance: - Maintain cleanliness and hygiene standards in the kitchen, including washing dishes, utensils, and cooking equipment. - Regularly clean kitchen surfaces, floors, and storage areas. - Dispose of waste, recycling, and kitchen refuse in accordance with health and safety regulations. Support to Kitchen Staff: - Assist chefs and kitchen staff with basic food preparation tasks, such as peeling, chopping, and portioning ingredients as needed. - Ensure that all kitchen equipment is properly cleaned, sanitized, and stored after use. - Restock kitchen supplies, such as plates, glasses, and cutlery, ensuring they are readily available for the kitchen and front-of-house staff. Organization: - Maintain an organized and efficient kitchen by properly storing and labeling ingredients, cleaning products, and kitchen equipment. - Assist in receiving and unpacking deliveries, ensuring that stock is rotated and stored correctly. Health & Safety Compliance: - Follow all health and safety guidelines, including the proper use of chemicals and cleaning equipment. - Report any maintenance or equipment issues to the Head Chef or Kitchen Manager promptly. Teamwork: - Work closely with the kitchen team to ensure the smooth running of the kitchen during service. - Communicate effectively with colleagues to support a positive and efficient work environment. Skills & Qualifications: Experience: - Previous experience in a kitchen or hospitality environment is preferred but not required. Training will be provided. Skills: - Ability to work in a fast-paced environment. - Strong attention to detail. - Good organizational skills. - Ability to work independently and as part of a team. Physical Requirements: - Ability to stand for long periods. - Capability to lift and carry heavy items, such as pots, pans, and crates. Personality Traits: - Reliable and punctual. - Willingness to learn and adapt to new tasks. - A positive attitude and a strong work ethic. Benefits: - Competitive salary. - Staff meals during shifts. - Opportunities for training and career development. A supportive and inclusive work environment.
Location: Naana Holistic – Holistic Beauty + Health Studio About Us: Naana Holistic is a leading holistic beauty and health studio, dedicated to nurturing well-being through natural, organic, and plant-based products. All our products are crafted in the UK in small batches, reflecting our commitment to quality, sustainability, and the belief that true beauty comes from within. Our studio is a serene space where clients come to rejuvenate, heal, and experience everyday beauty care through holistic practices. Job Overview: As a Beauty Therapist at Naana Holistic, you will be responsible for delivering a range of high-quality, holistic beauty treatments to our clients. You will use our exclusive line of organic, plant-based products to provide personalized services that align with our philosophy of natural and sustainable beauty. Key Responsibilities: • Client Consultations: Conduct thorough consultations to understand each client’s needs and recommend tailored treatments that align with their skin type and wellness goals. • Treatment Delivery: Perform a variety of holistic beauty treatments, including facials, massages, body treatments, and other therapies using our organic product range. • Product Recommendations: Advise clients on the benefits of our products and suggest appropriate home care routines to enhance and maintain treatment results. • Client Experience: Create a relaxing and inviting atmosphere where clients feel cared for and rejuvenated, ensuring each visit is a positive and restorative experience. • Treatment Room Maintenance: Maintain cleanliness and organization of treatment rooms, ensuring all tools and products are properly sanitized and replenished. • Continuous Learning: Stay updated on the latest trends and developments in holistic beauty and wellness, including new treatments and product innovations. • Record Keeping: Maintain accurate client records, including treatment history and product purchases, to ensure personalized care during future visits. • Team Collaboration: Work closely with other team members to deliver a seamless and exceptional experience for all clients. Qualifications: • Required Certifications: NVQ Level 2 or 3 in Beauty Therapy or equivalent qualifications. • Proven experience as a Beauty Therapist, preferably with a focus on holistic or natural beauty treatments. • Strong knowledge of skin types, conditions, and appropriate treatments. • Excellent interpersonal skills and a client-focused approach. • Passion for holistic health, beauty, and sustainable practices. • Ability to maintain a calm and professional demeanor in a fast-paced environment. • Commitment to ongoing professional development and learning. Benefits: • Competitive salary with potential for bonuses. • Discounts on all Naana Holistic products and services. • Opportunities for advanced training and certifications in holistic therapies. • Supportive and serene work environment that prioritizes employee well-being. • Access to a community of like-minded professionals dedicated to holistic beauty and health. How to Apply: Interested candidates are invited to submit their resume and a cover letter detailing their experience and passion for holistic beauty. Join the Naana Holistic team as a Beauty Therapist and contribute to our mission of enhancing natural beauty through organic and plant-based care. We are excited to welcome professionals who share our dedication to wellness and sustainability.
Job Summary: Infinity Trust Care is seeking a Registered Manager to lead our care operations. The successful candidate will hold or be working towards a Level 5 qualification in Health and Social Care (or equivalent). If you do not currently possess this qualification, Infinity Trust Care will provide the necessary training to ensure you meet the required standard. As the Registered Manager, you will play a pivotal role in our company’s success, overseeing care delivery, managing staff, and ensuring compliance with regulatory standards. Key Responsibilities: 1. CQC Registration: 2. • Prepare for and successfully complete the CQC registration process, including the final interview with CQC. 3. • Ensure all company policies and procedures meet CQC standards and guidelines. 4. Leadership and Management: 5. • Provide leadership to the care team, ensuring high-quality care services are consistently delivered. 6. • Support staff development and training to enhance skills and maintain compliance with industry standards. 7. Care Plans and Risk Assessments: 8. • Develop, review, and maintain comprehensive care plans for clients, ensuring they are tailored to individual needs. 9. • Conduct regular risk assessments to ensure a safe and supportive environment for clients and staff. 10. Quality Assurance: 11. • Monitor and evaluate the quality-of-care services provided, implementing improvements where necessary. 12. • Conduct regular audits and inspections to maintain high standards of care delivery. 13. Client Relations: 14. • Foster positive relationships with clients and their families, ensuring open communication and responsiveness to their needs. 15. • Address any concerns or complaints promptly and professionally. 16. Compliance: 17. • Ensure compliance with all regulatory requirements, including health and safety standards. 18. • Keep up to date with changes in legislation and best practices within the care sector. 19. Remote and On-Site Work: 20. • Work remotely with flexible hours, attending weekly home visits for each client to review care plans, risk assessments, and address any specific needs. 21. • Utilize virtual meetings via Teams for additional support and consultations as required. Perks and Benefits: • Flexible Working Hours: We understand the importance of work-life balance and offer flexibility in your working hours. • Remote Work: Enjoy the convenience of working from home, with occasional on-site visits. • Office Location: Access to our office located in the heart of the City of London. • Professional Development: We provide comprehensive training to achieve the Level 5 qualification in Health and Social Care if not already attained. • Career Growth: Opportunity for significant career advancement, with the potential to progress to the role of Director of Care. • Supportive Environment: Join a caring and supportive team dedicated to making a difference in the lives of our clients. Qualifications: • Level 5 qualification in Health and Social Care or equivalent (or willingness to obtain through company-provided training). • Strong leadership and communication skills. • Experience in care planning, risk assessments, and quality assurance. • Knowledge of CQC regulations and standards Perks and Benefits: • Remote Work: Enjoy the convenience of working from home for a few days each week, with required office days and occasional visits to the patients we care for. • Office Location: Access to our office located in the heart of the City of London. • Professional Development: We provide comprehensive training to achieve the Level 5 qualification in Health and Social Care if not already attained. • Career Growth: Opportunity for significant career advancement, with the potential to progress to the role of Director of Care. • Supportive Environment: Join a caring and supportive team dedicated to making a difference in the lives of our clients.
Job Title: Head Chef Location: FIENA Cafe, King's Cross/Russell Square, London Job Type: Full-Time (7 days a week) Working Hours: 07:30 AM - 03:00 PM Start Date: August 19, 2024 FIENA Cafe is a new coffee and brunch destination located in the heart of King’s Cross/Russell Square. We are dedicated to providing our customers with high-quality food and exceptional service in a warm and inviting atmosphere. As we gear up for our opening on September 1, we are looking for a passionate and experienced Head Chef to lead our kitchen team. Job Summary: The Head Chef will be responsible for overseeing the daily kitchen operations, creating innovative brunch and coffee-related dishes, and ensuring that all food is prepared and delivered on time. The ideal candidate will have extensive experience in catering and managing a kitchen in a coffee shop or brunch setting, with a strong emphasis on quality and efficiency. Key Responsibilities: - Develop and execute a diverse and seasonal brunch menu that aligns with our cafe’s vision. - Ensure all food is prepared and presented to the highest standards. - Manage kitchen staff, including hiring, training, and scheduling. - Oversee inventory management and maintain stock levels to ensure timely delivery of all products. - Ensure compliance with health and safety regulations and maintain a clean, organized kitchen. - Collaborate with the management team to enhance customer satisfaction and address any issues that arise. - Monitor food costs and waste, implementing strategies to optimize efficiency. - Proven experience as a chef in a coffee shop or brunch environment. - Strong background in catering and menu development. - Excellent leadership and teamwork skills. - Ability to work efficiently under pressure in a fast-paced environment. - Knowledge of food safety regulations and best practices. - Creative mindset with a passion for food and customer service. - - Competitive salary based on experience. - Opportunity to be part of a dynamic new team. - A creative environment where your ideas are valued. - Employee discounts and perks. If you are an enthusiastic chef with a passion for brunch and coffee culture, we want to hear from you! Please submit your CV and a cover letter detailing your relevant experience. Join us at FIENA Cafe and help us create a memorable brunch experience for our customers!
Job description ** COMPANY** Orsett Hall is a 4-star hotel and perched on 12 acres of landscaped gardens in the Essex countryside, just 40 minutes outside Central London, and features boutique accommodation, superb dining, elegant function rooms, a gorgeous Chapel and a boutique spa. ** THE ROLE** We are currently looking for an enthusiastic and Experienced Restaurant Manager join our front of house team ** Main Duties:** To take control and responsibility for the smooth and efficient operation of the restaurant, ensuring facilities are maintained to the standards required and the departmental budget & profitability is achieved. To develop and train team to be able to provide superior guest service and maximize revenue. To build business and develop repeat guests, especially from the local community and making the restaurant a ‘first choice’ for a dining experience in the local area. ** KEY OBJECTIVES** Ensure achievement of budgeted profitability of the Restaurant Utilize restaurant staff between all outlets to minimize payroll expenditure and ensure flexibility of the team Ensure all employees receive regular training to update their skills and knowledge and meet their own personal development needs Maximize the service opportunities for guests to ensure return visits ** PRIME RESPONSIBILITIES** ·* Sales & Marketing Participate in guest activities that promote the hotel products and it’s services. To positively approach all sales opportunities to maximize hotel revenue to meet and exceed budgeted targets. To be innovative and come forward with ideas to maximize revenue. To ensure all departmental staff are sales and standards-focused. To develop food and drink packages/promotions to encourage business and build a reputation Work within the departmental budget figures, maximizing revenue and minimizing expenditure Produce departmental forecasts as required and communicate figures to the team to aid their understanding of the business and the importance of their contribution to the business success. Ensuring a system is in place for ordering, delivery, storage, security, distribution and administration of food & beverage items. To be fully aware of and control departmental operating costs in line with forecasted business levels To be fully aware of departmental budgeted and actual payroll costs and manage costs by allocating labour resources in line with forecasted business levels. To control all china and cutlery stocks and levels, ensuring costs are controlled in accordance with hotel procedures. · Customer Care Coach and lead the team in such a manner that our guests receive an exceptional level of service and want to return. The standards of AA Inspection & Rosette needs to be met. Encourage the team to work flexibly, which will develop their knowledge and assist in the event of absence cover, and allow service standards to be maintained. To set up and organize on-going departmental cleaning schedules, check list and handovers. Coach/discipline as necessary To provide Duty Management cover in the hotel, as required. Training & Development To produce a departmental training plan together with L&D Manager, action the training and evaluate to ensure that the training is relevant and achieves the required outcome. To carry out departmental appraisal reviews in a timely and appropriate manner Identify employees with the potential to develop within the hotel, plan a development plan with them to utilize their skills/knowledge and aid in their personal growth. Ensure that the team is constantly improving their product knowledge to maximize revenue and the service provided. To create a team environment which promotes good employee morale and pride in the department and the hotel. To provide continuous recorded training for staff. To communicate with all team members by holding regular briefing sessions and attending hotel meetings when required. Ensure the whole team is aware of liquor legislation and receives food hygiene training relevant to their position To lead and motivate staff in order to encourage and obtain maximum commitment. To control payroll by ensuring the control of overtime, recruitment, casual labour, sickness etc in line with hotel and company standards To review the performance of all your team at least every six months, with regular 1-1s. Co-ordinate the recruitment of staff. To plan the departmental holiday. To ensure that every employee receives induction training before they start their employment and complete all mandatory training prior to their first day in the department. Maintaining Product To produce and update departmental risk assessments and train the team against them. Ensure the assessments are reviewed in the event of an accident occurring. Ensure the team maintain the hotel, collect any litter, remove/report hazards To be fully conversant with the Hotel policy on: Fire & Evacuation, Health & safety policy, Personnel & Training procedures, Security procedures To comply with statutory and legal requirements for fire, health and safety, hygiene, liquor licensing, disability and employment laws and ensure that all members of your team are trained accordingly. To ensure compliance throughout the department and hotel and company operating standards. ** Performance Measurement** For the department to achieve or exceed the budgeted revenue and control expenditure For minimal guest complaints to be received for food, beverage and service issues Specifications To have worked as a restaurant manager or been a strong deputy for a minimum 1 year Hotel background an advantage Standards orientated with an eye for detail Strong team manager, leading a team of 8 - 10 Evidence of cost control and purchasing Knowledge of health & safety and current legislation Communicator with peers and subordinates Influencer at all levels and able to get an employee to buy in to operating practices Good organizer Able to demand results from team members Use of EPOS an advantage Must have own transport to and from work
Overview of the Role The Chef de Partie is responsible for food handling, preparation and execution; including quality, stock control, food safety and product consistency. Reporting Lines Direct – Head Chef, Senior Sous Chef, General Manager Strategic – Operations Manager, Head of Food and Beverage _____________________________________________________________________ Specifics of the role Hospitality Guest service People Team welfare Training and Development HR Health and Safety Financials Stock control Revenue driving _____________________________________________________________________ HOSPITALITY Guest Service Ensure adherence to specs and service standards Enhance and maintain culture and practice of regular guest care Ensure guest complaints are followed up in an appropriate and timely manner Lead by example in service in regards to ethos of ‘above and beyond’ hospitality e.g. be spoking dishes to guests’ requests where possible PEOPLE Team Welfare Participates fully in own appraisals at relevant point in the year, as well as less formal reviews such as one-to-ones and ‘Coffee Chats’ with managers Communicates effectively and in timely manner with line manager for any rota and holiday requests to allow line manager to effectively balance needs of full team Operates efficient system for receiving business information Extends ethos of hospitality towards colleagues to assist in maintenance of culture of teamwork Training and Development Is committed to training offered through EPIC Generation and in-house training, with the understanding that training focuses are dictated by service and business needs Attend EPIC Generation module sessions to 100% completion Ensure 100% brief attendance and participates in briefs as daily mini-training sessions on relevant topics HR Always acts in accordance with company policy as laid out in the staff handbook, regarding conduct at work; absence reporting and equal opportunities Keeps accurate ‘Time and Attendance’ log for own hours record through consistent daily procedure Health and Safety Always practices all HACCP procedures and commits strict adherence to company food safety guidelines Ensures a safe working environment through adherence to company policy and maintenance of building and equipment in collaboration with approved contractors Ensures timely follow up on recommendations from EHO or Surefoot Ensures strict adherence to allergens policy and procedure Ensures accurate and timely follow up on any accidents or incidents occurring on site FINANCIALS Stock Control Supports delivery of site GP through effective stock management practices and accurate adherence to specs Acts responsibly and with care with department-related stock e.g. kitchen equipment and cleaning items to ensure appropriate stock levels are maintained and wastage is minimised Revenue Driving Drives top line food sales through efficient food service that does not compromise guest experience _____________________________________________________________________ EPIC SUCCESS MEASURES EXCELLENCE Delivers excellence in all standards and KPIs PASSION Inspires and drives passion to wider team through own passion and expertise INTEGRITY All business and people decisions are driven by ethos of fairness, respect and honesty CHALLENGE AND INNOVATE Consistently drives change to areas of the business that can be improved for the benefit of guest, team and revenue
Company Profile Truefitt & Hill is a luxury gentlemen’s grooming company, with products sold worldwide and a flagship store & barbershop in St. James’s, London. Since 1805, Truefitt & Hill has set the standard for gentlemen worldwide. We are seeking a talented Graphic Designer on a project base with a specialisation in packaging to join our team. The ideal candidate will be responsible for creating and updating packaging designs, ensuring multiple revisions are executed with precision and attention to detail. Additionally, the candidate will be required to maintain formatting standards in compliance with current customs regulations. Salary: £200 per project/monthly Reporting to: Head of Operations Start Date: Immediately Key Responsibilities: - Create and update packaging artworks in accordance with brand guidelines and customs regulations - Handle multiple revisions and ensure timely delivery of design projects - Maintain consistent formatting and quality standards in all design work - Demonstrate a keen eye for detail and a creative mindset in all design projects - Utilise 3D design experience to enhance packaging visuals - Utilise video editing skills to create engaging multimedia content - Display a passion for packaging design and innovation Requirements: - Proven experience as a Graphic Designer or similar role - Proficiency in design software such as Adobe Creative Suite - Strong attention to detail and ability to work on multiple projects simultaneously - Ability to work independently and collaboratively in a remote setting - Excellent communication and time management skills - Experience with 3D design and video editing is a plus Additional Information: This role is remote, with occasional in-office meetings with the team for collaborative design sessions.
Caffe Concerto is seeking potential Head Chefs for the restaurants located at Central London, who will be directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training employees about methods of cooking, preparation, plate presentation and cost control. Job Description : § Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portion, cooking and serving standards. § Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen employees. § Fill in where needed to ensure customer service standards and efficient operations. § Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. § Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s maintenance programs. § Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standards recipe cards for all new menu items. § Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries arc performed in accordance with the restaurant's receiving policies and procedures § Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. § Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. § Schedule kitchen staff as required by anticipated business activity while ensuring that all positions are staffed when and as needed and staff cost objectives are met. § Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. § Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. § Responsible for training kitchen personnel in cleanliness and sanitation practices. § Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, and other equipment and food storage areas. § Check and maintain proper food holding and refrigeration temperature control points. § Provide safety training in first aid, lifting and carrying objects and handling hazardous materials. Qualifications: § A minimum or 5 years of experience in varied kitchen positions including food preparation, cooking, fry cook and expediter. § At least 6 months experience in a similar capacity. § Must be able to communicate clearly with managers, kitchen and floor personnel and customers. § Be able to reach, bend, stoop and frequently lift up to 50 pounds. § Be able to work in a standing position for long periods of time (up to 9 hours). JOB RESPONSIBILITIES § Each branch of Caffe Concerto has a General Manager and two Assistant Managers and a Head Chef § Head Chef generally are responsible in a way for assisting the head office with all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training. § The Head Chef is responsible for all food preparation activities, including running kitchen operations, planning menus, and maintaining quality standards for food service. § Head Chefs estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. They plan for routine services or deliveries, such as linen services or the heavy cleaning of floor or kitchen equipment, to occur during slow times or when the dining room is closed § Head Chef interview, hire, train, and, when necessary, fire employees with the operational manager’s permission. Retaining good employees is a major challenge. § Head Chef direct the cleaning of the kitchen areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards. § Head Chefs schedule work hours, making sure that enough workers are present to cover each shift. If employees are unable to work, managers may have to call in alternates to cover for them or fill in themselves when needed. Managers have to keep the Timetable within budget without affecting the performance of the business. § Head Chefs may recruit employees by contacting agencies numbers can be found in managers contact list, or by reviewing CVs of applicant who drop these CVs at the branch. Managers oversee the training of new employees and explain the establishment’s policies and practices. Make sure that all staff has signed the health and safety forms. § Head Chefs must be good communicators. They need to speak well, often in several languages, with a diverse clientele and staff. They must motivate employees to work as a team, to ensure that food and service meet appropriate standards. Managers also must ensure that written supply orders are clear and unambiguous. § Head Chefs also monitor the actions of their employees and patrons on a continual basis to ensure the personal safety of everyone. They make sure that health and safety standards and local liquor regulations are obeyed. § Finally, head chefs are responsible for locking up the establishment, checking that ovens, grills, and lights are off, and switching on alarm systems Package : § Salary 15.88 per hour § Job Type Full Time, permanent. § Free staff Food § Staff Discounts on food & drinks § Training courses § Pension Scheme § Paid Holidays
We now have 6 Bao restaurants across London serving London’s fluffiest buns, but remain a close, independent company, with a strong focus on building happy, supported teams. We are looking for a talented, passionate and professional sous chef to join the team. This role would suit someone who enjoys a fast-paced, busy environment. We are lucky to have established a great reputation - this is a fantastic opportunity to join a successful, independent restaurant group and help take our Tooting site to the next level! The role will involve: Ensuring the delivery of consistent, high quality, fresh food Training and developing the kitchen team Ensuring that service is smooth Managing prep schedules Managing stock control, ordering and minimising wastage Maintaining high standards of health & safety/food hygiene and managing compliance records Upholding and promoting company standards Training and development of staff is a key part of this role. The ideal candidate may have experience of doing this successfully, but must have the personality to do so and the desire to develop these skills. You must be nice and down-to-earth, and enjoy working in an environment filled with people that are both! We ask senior people in our company to really buy-in to our leadership values: You should lead by example and have a willingness to go above and beyond for colleagues and customers. If you're interested in working in a focused, exciting environment, amongst an experienced, enthusiastic and driven restaurant team with a passion for amazing food & drink, please get in touch with your CV. What's in it for you: £37,000-45,000 annual salary Rapid progression in pay and job role for the right candidate Performance related bonus scheme in addition to basic salary Flexible and fair hours Expanding company with career opportunities Training and development to support you Staff meals & staff discounts Access to Techscheme discounts Job Type: Full-time Pay: £37,000.00-£45,000.00 per year
Caffe Concerto is currently hiring potential General Manager who is capable to oversee and coordinate in planning, organizing, training and leadership necessary for achieving stated objectives in sales, costs, employee retention, Customer service and satisfaction, food quality, cleanliness and sanitation. Job Description : § Understand completely all policies, procedures, standards, specifications, guidelines and training programs. § Ensure that all customers feel welcome and are given responsive, friendly and courteous service at all times. § Ensure that all food and products are consistently prepared and served according to the cafe’s recipes, portioning, cooking and serving standards. § Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. § Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with cafe policies and procedures. § Make employment and termination decisions. § Fill in where needed to ensure customer service standards and efficient operations. § Continually strive to develop your staff in all areas of managerial and professional development. § Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. § Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the cafe’s preventative maintenance programs. § Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the cafe’s receiving policies and procedures. § Be knowledgeable of cafe policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. § Fully understand and comply with all government regulations that pertain to health, safety and staff requirements of the cafe, employees and customers. § Develop, plan and arrange with the head office or your operational manager cafe marketing, advertising and promotional activities and campaigns. Qualifications: § Be able to communicate and understand the predominant language(s) of the cafe’s trading area. § Have knowledge of service and food and beverage, generally involving at least three years of manager and/or assistant management positions. § Possess excellent basic math skills and have the ability to operate a POS system. § Be able to work in a standing position for long periods of time (up to 8 hours). JOB RESPONSIBILITIES § Each branch of Caffe Concerto has a General Manager and two Assistant Managers and a Head Chef § Managers are responsible for the daily operations of the branch and its every department that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, floor, and take away service areas, managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. § Managers generally are responsible in a way for assisting the head office with all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training. § Managers are responsible for supervising routine food preparation operations and oversee service in the floor and service areas and supervise different shifts of workers. § Manager may for unforeseen reason have to undertake the work of one or more food service positions. § One of the most important tasks of Managers is assisting Head Chefs as they select successful menu items and the introduction of daily or weekly specials. Managers or Head Chefs select menu items, taking into account the likely number of customers and the past popularity of dishes. Other issues considered when planning a menu include whether there was any unserved food left over from prior meals that should not be wasted, the need for variety, and the seasonal availability of foods. Managers or The Head Chef analyze the recipes of the dishes to determine food, labor, and overhead costs and to assign prices to various dishes. Menus must be developed far enough in advance that it comes to effect in the right time of the season and supplies can be ordered and received in time. § Managers estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. They plan for routine services or deliveries, such as linen services or the heavy cleaning of floor or kitchen equipment, to occur during slow times or when the dining room is closed. § Managers also arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. Managers receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables, and baked goods to ensure that expectations are met. They place orders to replenish stocks of tableware, linens, paper products, cleaning supplies, cooking utensils, and furniture and fixtures. § Managers must be good communicators. They need to speak well, often in several languages, with a diverse clientele and staff. They must motivate employees to work as a team, to ensure that food and service meet appropriate standards. Managers also must ensure that written supply orders are clear and unambiguous. § Managers interview, hire, train, and, when necessary, fire employees with the operational manager’s permission. Retaining good employees is a major challenge. § Managers may recruit employees by contacting agencies numbers can be found in managers contact list, or by reviewing CVs of applicant who drop these CVs at the branch. Managers oversee the training of new employees and explain the establishment’s policies and practices. Make sure that all staff has signed the health and safety forms. § Managers schedule work hours, making sure that enough workers are present to cover each shift. If employees are unable to work, managers may have to call in alternates to cover for them or fill in themselves when needed. Managers have to keep the Timetable within budget without affecting the performance of the business. § Managers may help with cooking, clearing tables, or other tasks when the restaurant becomes extremely busy. § Managers ensure that diners are served properly and in a timely manner. They investigate and resolve customer’s complaints about food quality or service. They monitor orders in the kitchen to determine where backups may occur, and they work with the chef to remedy any delays in service. § Managers direct the cleaning of the dining areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards. § Managers also monitor the actions of their employees and patrons on a continual basis to ensure the personal safety of everyone. They make sure that health and safety standards and local liquor regulations are obeyed. § In addition to their regular duties, Managers perform a variety of administrative assignments, such as keeping employee work records, § The work of preparing the payroll and completing paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and Social Security laws are delegated to our bookkeeper but managers retain responsibility for the accuracy of business records. § Managers also maintain records of supply and equipment purchases and ensure that invoices and delivery notes and post are sent to the head office so that accounts with suppliers are paid correctly. § Technology influences the jobs of managers in many ways, enhancing efficiency and productivity. All our branches use computers to track orders and inventory. Point-of-service (POS) systems allow servers to key in a customer’s order from a computer terminal in the floor, and send the order to the kitchen instantaneously so preparation can begin. The same system totals and prints checks, functions as a cash register, connect to credit card authorizers, and tracks sales. To minimize food costs and spoilage, managers use inventory-tracking paper work to compare the record of sales from the POS with a record of the current inventory. § POS Computer also allows the Managers to keep track of employee schedules and pay more effectively, but the managers have to keep hands on in this matter to make sure the record is accurate (sign in – sign out is accurate). § Managers may in their own time use the Internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees, and train staff. § Managers are responsible for the cash and charge receipts received and they should balance against the record of sales, any discrepancies will have to be rebalanced and paid by the branch, from the tips or maybe from the wage of the person responsible. § Managers are responsible for securing the cash in the safe at the branch. § Finally, managers are responsible for locking up the establishment, checking that ovens, grills, and lights are off, and switching on alarm systems. Note: Managers are expected to do a walk-in check whenever entering the branch and walk-out check when exiting the branch to make sure that everything is in order at all times. Package : § Salary 15.88 per hour § Job Type Full Time, Permanent. § Free staff Food § Staff Discounts on food & drinks § Training courses § Pension Scheme Paid Holidays
About the role: As a client services associate, you’ll be part of Sifted’s commercial team representing the interests of advertising and sponsorship clients across all Sifted’s commercial product lines. Reporting to the head of campaign delivery, you’ll be learning your trade and honing your skills by working with clients (from Big Tech to the hottest startups) and internal stakeholders across sales and commercial content. You will gain experience in many aspects of the “post-sale” media process, from advertising schedule management, campaign reporting, client services communications and a whole lot more. You’ll also get exposure to a variety of SaaS systems, from CRMs to Google Analytics, which will help you do your job more efficiently. What you will do: Work alongside the head of campaign delivery to provide excellent client services and project management for advertising campaigns, including (but not limited to) newsletters, branded content, podcasts and bespoke projects Communicate with clients and internal staff to understand project scope, complexity, effort, risk, resource needs, and timelines Ensure projects are executed properly and delivered on schedule Ensure timely communication of all project blockers Work closely with teams internally and communicate effectively What you will need: Experience using or willingness to learn to use SaaS tools (such as Asana, and CRM systems) which will help you do your role efficiently. If you haven’t had the opportunity to use them before, the willingness to learn is equally important. Must be comfortable working with Excel and G-suite apps with strong analytical skills and the ability to juggle multiple projects Excellent facilitation, written and verbal communication skills Enthusiasm and adaptability; we’re seeking a friendly person with a positive and responsive attitude Highly organised; ability to coordinate work with multiple departments and driven to keep projects on schedule “Can-do” mindset; be willing and able to generate creative solutions to roadblocks Experience of, or a keen interest in, working for a media organisation and/or advertising Logistics You should have the right to work in the UK We are looking for someone to join immediately for this role This is a hybrid role and you will be required to come into Sifted’s office at Bracken House, London a minimum of two times a week.