Spice Zone

The position of a Restaurant manager is a full-time role, requiring 35 hours per week and offering an annual salary of GBP26500. The restaurant manager will have responsibility for the restaurant's business performance, quality standards, and health and safety, as well as staff and customer satisfaction. The manager will work closely with the head chef and sous chef in planning the menus and ensuring compliance with licensing, hygiene and health and safety legislation/guidelines. The manager will oversee stock levels and ordering supplies. The manager will have to take responsibility for managing staff rotas, handling customer enquiries, and complaints and problem-solving to ensure the standard of the restaurant.

The position of a Sous Chef is a full-time role, requiring 35 hours per week and offering an annual salary of GBP26200. The Sous Chef will undertake a pivotal role in the kitchen hierarchy, working closely with the head chef to manage and oversee daily culinary operations. Responsibilities encompass a diverse range of tasks, including recipe development, food preparation, and ensuring the quality and consistency of dishes. The Sous Chef will actively participate in menu planning, inventory management, and the supervision of kitchen staff, providing guidance and support to maintain high standards of efficiency and food excellence. Additionally, the Sous Chef will play a crucial role in maintaining a safe and sanitary kitchen environment, adhering to health and safety regulations, and contributing to the overall success of the culinary team in delivering a delightful dining experience.

The position of a Head Chef is a full-time role, requiring 35 hours per week and offering an annual salary of GBP21000 to GBP27000. The head chef will lead the kitchen function to achieve the highest standards of food production. Responsibility is for the creation and maintenance of a strong and customer-focused, performance-driven quality culture with focus upon culinary excellence and cleanliness in the workplace. The head chef will work within an agreed budget and will have responsibility for the efficient running of the department striving to improve quality standards, profitability, staff development and retention. The ability to demonstrate effective and co-operative team working with colleagues at all levels is also a prime requirement of the role.