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Position: Full-time Breakfast and Brunch Line Cook Requirements: Minimum 2 years of experience in a kitchen environment. Completed full-time education. Demonstrates a practical and professional approach to kitchen duties. Flexible with working hours, including early morning shifts and weekends. Level 2 Food Safety certification is advantageous. Ideal candidates: Passionate about cooking and baking. Able to work collaboratively within a team. Exhibits excellent attention to detail and organization. Enthusiastic about maintaining high-quality food standards. Able to work independently and efficiently, especially under pressure. Local residency preferred. Salary: £11.50-£14.00 per hour, depending on experience. Minimum 40 hours per week Benefits: 28 days holiday per year Company events Discounted or free food during shifts Employee discount Friends and family discount: 20% off on to-go orders Schedule: 5 days a week, including weekends Day shifts Experience: Kitchen experience: 2 years (minimum) Hospitality: 2 years (minimum) Customer service: 2 years (minimum)

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West London Foods Ltd T/A German Doner Kebab

Front of House Team Member

FRONT OF HOUSE STAFF REQUIRED - NEW FLAGSHIP STORE: GDK EPSOM, 60 High Street Epsom KT19 8AJ Ages 18-20 - £9 per hour, 21-22 - £10.75 per hour and 23 plus £11.50 per hour. Serve all guest efficiently and in a friendly manner, ensuring that food is hot, served quickly and neatly presented Provide all guest with accurate orders, including condiments as required for their meal Keep the dining area and toilets free from litter and clean all surfaces regularly To answer customer queries efficiently or promptly direct customer complaints to the manager where needed To recognise and act on individual customer needs e.g. parents with children, elderly and disabled guest. To offer a level of service that is above and beyond a guest expectations Use selling up techniques on front counter when working as cashier e.g. Meals, Extra meat, Side Orders. Advise guest of new menu items and promotion offers Encourage repeat business through fast courteous service and high standards of quality and cleanliness Recognize and acknowledge regular guest to encourage repeat business in the restaurant To reduce raw food wastage by using correct rotation procedures and recommended quantities when making up sauces and vegetables

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