Front of House Staff
Restaurant staff wanted.
We are looking for Professional bar and waiting staff to serve meals and drinks to the customers of our business.
Ultimately, you should be able to ensure customer satisfaction and augment our establishments reputation of delivering a good service.
Responsibilities
-Show customers to their seats and present our variety of menu options
- Advise on the best food and drink choices for each customer and answer questions
- Take orders and deliver them to the table deftly and accurately
- Attend to the tables and guarantee compliance to cleanliness standards
- Check the quality of the final servings and resolve any issues
- Deliver checks and accept payment
- Work with other staff as a team
- Work diligently to achieve outstanding service quality
- Be well-mannered and presentable
Hourly pay will be based on interview and previous experience. Meals on duty depending on shift pattern and aome uniform to be supplied. Variable hours available.
If you are interested please contact us on 01840 213017 or email your CV to info@bowoodpark.com
Assistant Chef
Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.
Assistant Chef Job Duties:
Leads kitchen team in chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
