Maintenance jobs in Bromley

RELIABLE AND SKILLED LANDSCAPING PROFESSIONALS, ARE YOU THERE? Are you an experienced landscaping Operations Manager at the top of your game? Do you feel like just a number in your current role? If the answer to these questions is ‘yes’, then look no further than Silvatree!! We are currently recruiting and have an exciting opportunity for a skilled Operations Manager to become a valuable member of our expanding landscaping team! When you join us, you'll find a safe working environment, regular feedback, recognition for your hard work, and fair remuneration. In return, we expect you to prioritize safety, communicate openly, and give your best effort every day. Together, we maintain Silvatree's strong reputation in the community. What we require from you: - Minimum 3 years' experience managing a landscaping team, or 5 years of experience in both soft and hard landscaping to a high standard. - Excellent leadership skills, with a proactive and can-do attitude. - Ability to manage site schedules and installations effectively. - Reliable, flexible, and hands-on approach to work. - Organised with strong time management skills and attention to detail, with the ability to effectively communicate with clients. - Supervision of equipment functionality and maintenance. - Delivery of necessary training to our landscaping crews. - Valid clean Driving License and own vehicle essential. What we offer in return: - Company pension scheme. - 28 days' holiday (including mandatory time off around the festive period). - Workwear (uniform) and personal protective equipment provided. - Competitive pay rate. - Full-time position. - Location: London and Home Counties. If you possess these qualities and you think you are the landscaping professional we are looking for, then we want to hear from you!

Pasta Remoli is looking for an experienced, positive, and motivated Sous Chef. Job Summary. The Sous Chef plays a crucial role in the kitchen's operation, assisting the Executive Chef in food preparation, menu planning, staff supervision, and maintaining high-quality culinary standards. This position requires strong culinary expertise, leadership skills, and the ability to work collaboratively in a fast-paced kitchen environment. Key Responsibilities: Food Preparation: Assist in the preparation and cooking of various dishes, ensuring they meet the established quality and presentation standards. Quality Control: Ensure that all dishes leaving the kitchen meet the expected taste, appearance, and portion size. Implement and maintain high food quality standards. Supervision: Oversee the kitchen staff, including line cooks, prep cooks, and dishwashers. Provide guidance, training, and motivation to maintain a productive and harmonious kitchen environment. Inventory Management: Assist in monitoring and managing kitchen inventory, including ordering and receiving supplies, tracking food costs, and minimizing waste. Food Safety and Sanitation: Maintain strict adherence to food safety and sanitation regulations, including HACCP guidelines. Ensure cleanliness and hygiene in the kitchen at all times. Collaboration: Collaborate closely with other kitchen staff and front-of-house teams to ensure smooth service and efficient communication during service hours. Cost Control: Help manage food costs by monitoring portion sizes, minimizing waste, and optimizing ingredient usage. Equipment Maintenance: Ensure that all kitchen equipment is in good working order and report any maintenance or repair needs promptly. Creative Input: Contribute innovative ideas and culinary expertise to the development of new dishes, plating techniques, and cooking methods. Adherence to Policies: Follow company policies and procedures, including safety protocols, and help enforce kitchen rules and standards. Qualifications: Proven experience as a Sous Chef or similar role in a high-volume, upscale restaurant setting. Strong knowledge of various cooking techniques, and food safety practices. Leadership skills and the ability to work effectively in a team. Excellent communication and interpersonal skills. Ability to work under pressure and in a fast-paced environment. Knowledge of inventory management and cost control principles. Familiarity with kitchen equipment and maintenance. Flexibility in work hours, including evenings, weekends, and holidays. The Sous Chef is an integral part of the culinary team, contributing to the restaurant's success by maintaining the highest standards of food quality, kitchen organization, and staff development. This role offers opportunities for growth and advancement within the culinary industry.