Sales Consultant Salary: £25,000 (Full Time or PT equivalent) We have a fantastic opportunity for our Putney club! The Company Hybrid Fitness is more than a gym. We take a 360 approach to fitness, incorporating mind and body, fitness, and health. We offer industry leading Strength and Conditioning classes, Combat Classes and Hot Yoga as well as a fantastic, high-end gym under one membership. The Culture At Hybrid Fitness, community is everything and our gym and business is only as good as the people who work within it. We work hard to ensure that our staff and members have a fantastic and positive environment to work and train in. We invest in our people to create the right environment and get the best out of everyone. We do this by constantly upskilling our staff and supporting them as they build their skills, knowledge and business acumen within our gyms. We’re a fast-expanding company and are on the lookout for the right people to help us grow and be at the heart of our community. The Role We are looking for a Sales Consultant with a can- do attitude, a growth mindset and an eye for detail . An obvious passion for all things fitness will need to shine through all you do. You’ll be a quick learner ready to get their hands dirty. This is an incredibly involved role within a fast growing company. A desire to grow alongside the company is a must! Responsibilities of this role will include but not be limited to: · Creation of monthly sales plans. · Daily review of sales performance · Managing reactive leads and generating proactive leads · Ensure Gymflow is configured with all agreed products and promotions. · Manage debtors and prepaid renewals · Building corporate relationships
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
As part of our Direct Sales team, you will aid us in expansion by communicating directly with potential customers. Your responsibilities include promoting our service, providing exceptional customer service, and meeting performance targets. This position requires strong communication skills, a good mindset, and the ability to work independently and as part of a team. Responsibilities: - Engage with potential consumers to introduce them to our offerings. - Educate potential customers about the advantages and characteristics of our products and services. - Develop and maintain a solid understanding of our product and service offerings. - Meet or exceed weekly and monthly performance targets. Requirements: - Strong communication skills, both verbal and written - Strong persuasive and negotiation abilities. - Ability to effectively communicate with customers from diverse backgrounds - Experience in upselling products or services is advantageous - Self-motivated with a results-driven approach. - Ability to work independently and manage time effectively. Join our team and contribute to a vibrant, forward-thinking company where your efforts can make a significant impact! Job Type: Full-time / Part-time Benefits: Flexitime Uncapped earning potential Opportunity for development Schedule: Monday to Friday Weekend availability Ability to commute/relocate: Central London: reliably commute or plan to relocate before starting work (required) Work Location: In person Reference ID: brand ambassador
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 Us: Randy's Wing Bar, established 7 years ago, is a family-run business renowned for our award-winning dishes. We specialise in a variety of flavourful chicken wings, loaded fries, mouthwatering burgers, and more. Our roots in street food are evident in our innovative approach and passion for delivering exceptional culinary experiences. As we continue to grow and plan to open more kitchens, we are looking for a dedicated Head Chef to lead our team. Key Responsibilities: - Lead and manage kitchen operations, ensuring smooth day-to-day running. - Maintain high standards of food quality and consistency, adhering to our award-winning recipes and flavors. - Oversee and optimize GP's (Gross Profits), minimize wastage, and control labor costs. - Implement and follow company processes and systems, ensuring compliance at all times. - Collaborate closely with the owners to innovate and improve menu offerings. - Train, mentor, and motivate kitchen staff, fostering a positive and productive work environment. - Ensure adherence to health and safety regulations and maintain cleanliness standards. - Manage inventory, order supplies, and maintain equipment. Requirements: - Proven experience as a Head Chef or in a similar leadership role. - Strong understanding of kitchen operations, cost control, and food safety standards. - Exceptional culinary skills with a passion for street food and creative flavors. - Ability to lead, motivate, and work as part of a team. - Excellent organisational and time management skills. - Strong communication skills and the ability to work closely with the owners. Why Join Us? - Be part of an award-winning, innovative brand. - Competitive salary and benefits package - Lead a passionate team in a supportive, family-run business. - Opportunity to contribute to the growth and expansion of Randy's Wing Bar. - Performance based Bonus. - Additional income opportunities through tip jar contributions If you are a talented and driven chef with a flair for creativity and a dedication to excellence, we want to hear from you. Apply now to join the Randy's Wing Bar family.
We are seeking a creative and skilled Dessert Chef to join our culinary team. The ideal candidate will have a passion for baking and creating innovative desserts, as well as the ability to produce high-quality pastries, cakes, and other sweet treats. The Dessert Chef will be responsible for preparing and decorating a variety of desserts, ensuring that each item meets our standards of excellence.Key Responsibilities:Design and create a variety of desserts, including pastries, cakes, cookies, and other sweet items.Develop new dessert recipes and improve existing ones.Ensure all desserts are prepared to the highest quality standards and in accordance with food safety regulations.Manage the daily operations of the dessert section, including ingredient preparation, baking, and decorating.Oversee and train kitchen staff on dessert preparation and presentation techniques.Maintain inventory levels and order supplies as needed.Monitor dessert production to ensure consistency and quality.Collaborate with the Head Chef and other kitchen staff to plan and execute dessert menus for special events and holidays.Stay up-to-date with industry trends and incorporate new techniques and ingredients into the dessert menu.Ensure cleanliness and organization of the dessert preparation area.
The Marketing Executive is responsible for creating and implementing strategies to promote a company's products or services. Their role involves various tasks aimed at boosting brand awareness, generating sales, and ensuring a positive public image. Here are some key responsibilities and aspects of the job role: Market Research and Analysis: Conduct market research to understand customer needs, preferences, and trends. Analyze competitors and identify opportunities for market differentiation. Campaign Planning and Execution: Develop marketing campaigns across various channels (digital, print, social media, etc.). Coordinate with creative teams to produce promotional materials such as advertisements, brochures, and social media content. Content Creation: Write and manage content for websites, blogs, newsletters, and other marketing materials. Collaborate with graphic designers, videographers, and other creative professionals. Digital Marketing: Manage and optimize online presence through SEO, SEM, email marketing, and social media strategies. Track and analyze digital metrics to measure campaign effectiveness and ROI. Event Management: Plan and execute promotional events, product launches, exhibitions, and sponsorships. Coordinate with vendors, venues, and other stakeholders to ensure smooth event execution. Brand Management: Ensure brand consistency across all marketing channels and materials. Develop strategies to enhance the company's brand image and reputation. Customer Relationship Management: Engage with customers through various channels to build and maintain relationships. Gather customer feedback and use it to improve products and services. Sales Support: Collaborate with the sales team to develop marketing materials and strategies that support sales efforts. Identify and pursue new business opportunities. Budget Management: Manage the marketing budget and ensure cost-effective spending. Prepare financial forecasts and reports related to marketing activities. Performance Monitoring and Reporting: Monitor and report on the performance of marketing campaigns and strategies. Use data analytics to make informed decisions and optimize future campaigns. Marketing Executives often work closely with various departments, including sales, product development, and customer service, to align marketing strategies with overall business goals. They must be creative, analytical, and adaptable to changing market conditions. Additionally, strong communication and interpersonal skills are essential, as they often interact with both internal teams and external partners or clients.
Job Overview We are seeking a dynamic Mortgage Advisor with CAS status to join our team. The Advisor will be responsible for providing high-quality, reliable, and ethical services to our clients. Responsibilities - Conduct initial consultations to understand clients' financial goals, needs, and current financial situations. - Develop and present tailored financial plans and investment strategies to clients. - Educate clients about financial products, market conditions, and the rationale behind recommendations and assist clients in setting realistic short-term and long-term financial goals. - Ensure all advice and actions comply with relevant laws, regulations, and industry standards. Experience - A minimum of 3-5 years of experience in financial advisory roles. - A CeMap qualified and CAS status required. - Strong analytical skills for processing client data efficiently
We are looking for a Sous Chef who is passionate about delivering exceptional service alongside our talented kitchen team, in a stunning location. We operate Wednesday to Sunday, with Monday and Tuesday off. Occasional evenings will be required when we host special dinners, and no split shifts. We strive to be kind to colleagues and visitors creating an efficient, flexible, and happy working environment, fostering individual commitment, enthusiasm, and confidence. Role profile: To provide support to the Head Chef and deliver exceptional quality products from the Waddesdon Kitchen; which includes Afternoon Teas, Picnics, Stables Café & Food 2 Go. You’ll be working alongside a team of chefs and volunteers to deliver our high standards throughout Catering. Under the direction of the Head Chef the Sous Chef should: • Know that all food served is of the highest possible standard. • In conjunction with the Head Chef, select, cost and price monthly seasonal menus, afternoon tea, picnics, food2go and menus for special events as directed. • Take full responsibility for the preparation and serving of these menus. This would involve concentrating on home production of foods, the control of portions and minimisation of waste, and achieving the gross profit percentage set by the Head Chef and Head of Food & Beverage • Purchase food and materials from approved suppliers ensuring their quality at all times. Ensuring correct levels of ordering to help maintain margins and cut down on waste. • Assist the Head Chef with the monthly food stocktake. • Assist the Head Chef to recruit, train, and motivate all kitchen staff creating a work environment that fosters individual commitment, enthusiasm and confidence. • Encouraging teamwork and collaborative action whilst emphasising the importance of individual responsibility and accountability. • The Sous Chef should lead by example in “cleaning as you go”. All parts of the kitchens must be systematically cleaned, according to the schedule, and all aspects of hygiene regulations must be complied with at all times. • The Sous Chef should oversee the use and maintenance of all equipment, notifying the Head Chef of all breakages and equipment failures. • Ensure that every effort is made to achieve budgeted sales and operating expenditure budgets. • Comply with the financial procedures and complete returns as instructed from time to time by the Accounts Department or the Head of Food & Beverage • Record as necessary and as directed by the Head Chef any HACCPS data, or other, to the satisfaction of the Head of Department and the EHO. £33,000 per annum plus share of discretionary service charge Accommodation option may be available on-site at a subsidised staff rate for services of £70 per week • Two days off together – working on a Wednesday to Sunday rota • an accommodation option available on site at a subsidised staff rate for services of £70 pw • Relocation Allowance – dependant on meeting policy criteria • Rental Deposit Loan Scheme • No split shifts – daytime shifts with the occasional evening for special dinner events • 50% Discount in Food 2 Go Catering, 20% in the Manor restaurant, Wine Shop & Retail Shop. 20% off food and drink at The Five Arrows • Annual leave - 33 days a year (including public holidays), rising to 36 days on completion of three full years’ service, rising to 38 days after 5 years’ service and rising to 40 days after 10 years’ service • Training & Development Plans – All of our chef management team have been developed from roles within the business. • Wellbeing support and a focus on staff engagement. Access to free 1:1 counselling • Matched company pension scheme up to 10% of salary • National Trust Staff Card which entitles free entry for two people at all NT properties and a discount in their shops and restaurants. • Beautiful location working within the charity and heritage sector • Free parking on site at Waddesdon Previous experience in a Sous Chef role Efficient and prompt Be proactive and think ahead Experienced in HACCP and Food Hygiene Experience developing menus and food offers Keen to develop new skills and people Enthusiastic about food and wine events Quality focused and a good eye for detail Waddesdon Manor was built by Baron Ferdinand de Rothschild between 1874 and 1885 to display his collection of arts and to entertain the fashionable world. Opened to the public in 1959, Waddesdon Manor is managed by the Rothschild Foundation, a family charitable trust, on behalf of the National Trust, who took over ownership in 1957. It’s home to the Rothschild Collections of paintings, sculpture and decorative arts.
Our Central Production Unit (CPU) combines traditional culinary art with advanced robotics, and we are looking for a professional who is passionate about actively leading food preparation and production. The Production Kitchen Manager will be actively involved in the planning, and leading a small team in preparation and cooking for a diverse range of dishes. This position is designed for individuals who thrive in a dynamic kitchen setting and are excited about working alongside innovative food preparation technologies. Key Responsibilities: Lead and manage a small (3-5) team of food production professionals. Managing inventory and ordering food and kitchen supplies. Hands-on food preparation and cooking in a high-volume environment. Developing and working to precise workflows, procedures, and technology to ensure efficient and consistent food production. Managing and maintaining high standards of food hygiene and compliance with health and safety regulations. High degree of professionalism. Qualifications and Skills: Proven experience of leading a team in a professional kitchen, with crucial experience in food production setting. Ability to work efficiently and effectively in a high-tech kitchen environment. Strong understanding of kitchen operations and food safety practices. We Offer: Market-leading pay with bi-weekly payments and a pension scheme. Regular working schedule. A comprehensive training program with growth opportunities, including the potential for progression. A unique working environment where advanced robotics enhance the culinary process. Unlimited food and drink while on shift, plus a 50% discount off shift. A £300 referral incentive scheme. Direct involvement with cutting-edge food technology in an innovative setting. KAIKAKU is an equal opportunity employer committed to diversity and inclusion in the workplace.
The Laser Aesthetician role specialises in using laser technology for therapeutic purposes. This role involves working in medical and aesthetic settings where lasers are used for various treatments. The therapist combines excellent personal skills with expertise in the latest laser technology to provide safe and effective client care Skills and Qualifications • A minimum of two years in the Aesthetic industry • Have impeccable standards and have a warm and friendly manner- Qualified to NVQ level 4 or equivalent • Highly knowledgeable and results-driven- Ability to develop and retain a high-class clientele • Have the ability to listen and respond to demanding client needs • You will have a professional approach to client care and exceptional customer service skills Key Responsibilities and Duties: • To meet and greet clients for consultations and treatments, ensuring that their client journey is smooth running from start to finish on each visit • Administer personalised laser therapy based on clients needs and desired outcomes • Determine appropriate laser settings and techniques for specific skin types and conditions • Responsible & accountable for ensuring client records are kept up to date with accurate settings, treatment plans, recommendations etc. • Promote all Diamed London Clinics treatments and ensure that clients are being cross converted to new treatments, and retail products and are upsold packages • Have excellent communication skills both verbal and written • Delivering a high level of client care to all clients • Educate clients on pre and aftercare instructions • Achieve daily target set by management • Ensure that the re-booking rate is high and build your client base • Carrying out a range of treatments to an extremely high standard • Committed to continuing Education to stay informed about the advancements in laser technology and techniques • Attend relevant training sessions and workshops to enhance skills and knowledge • Committed to teamwork and participating in additional duties whenever the need arise
Job description Bank house has been open since September 2019, as a local independent restaurant. Owned and run by chef and restaurateur Stuart Gillies and his wife Cecilia, our menu is a mix of modern European cuisine and traditional British fare, in a sophisticated but buzzy atmosphere. An extensive Victorian bank conversion with a large vibrant bar, offering cocktails, draft beers and a good wine selection. Our a la carte menu changes regularly as does our weekly changing set menu of seasonal classics. Our products are sourced as locally as possible using artisan food producers who we have worked with for many years. kitchen team is very professional and hygiene standards Are very high. The Role: Preparing, cooking and presenting dishes within the team Running of the kitchen alongside the executive chef, menu planning, team training, quality control and consistent preparation and execution. All recipes and systems are already in place. Ordering fresh produce Rota planning Product knowledge development Financial management training & cost control training Butchery and Fish prep training Team management Requirements: minimum 5 years' experience as a sous chef, ready to step up to next level Local to Chislehurst, South London. Experience within a fast-paced and team environment. Team synergy is a big positive. Benefits: 30% discount on food and drink. Private Healthcare Free healthy and high-quality staff food on duty. Good hours, flexible rota and good work life balance. (4 days on, 3 days off) Cycle discount scheme. Company pension scheme. Christmas party and raffle prize event – monthly rewards scheme. Supplier product incentives and monthly prize competitions. Specialist training development, expert product knowledge development. Career progression support. Job Types: Full-time, Permanent Pay: From £36,000.00 per year Benefits: Company pension Discounted or free food Employee discount Schedule: Flexitime Monday to Friday Weekend availability Supplemental Pay: Tips Experience: Chef: 3 years (required) Cooking: 3 years (preferred) Work Location: In person Reference ID: HEAD CHEF