This new, fine dining restaurant, is seeking the talents of an experienced Waiter/waitress, Kitchen Assistant, Chef and Bartender to join its brigade. You will be creating fine Nigerian cuisine using some of the finest, exotic ingredients which are imported from around the globe. You must have a commercial Kitchen/Restaurant experience of at least 1-2 years. You must also have a good level of knowledge in Nigerian/West African cuisines.
Unfortunately, due to the large volume of resumes we receive, we can only respond to applicants with relevant work experience and all required skills.

Eligibility:
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to application. Documented evidence of eligibility will be required from candidates as part of the recruitment process.

If you would like to be considered, please send us your CV in Word or PDF format to mcoal76@yahoo.com

1) JOB DESCRIPTION

POSITION TITLE: WAITER/WAITRESS
HOURS: TBC (Part Time & Full Time)
RESPONSIBLE TO: Front of House Manager
RESPONSIBILITIES: To ensure good customer service.
All Front of House staff is our Restaurant ambassadors and must ensure every customer is given a positive experience.
Principal Tasks – Front of House
• To ensure orders are taken courteously and communicated to the kitchen
• To ensure customers are aware of daily specials.
• To ensure customers are made aware of delays and/or waiting times.
• To ensure tables/seating are clean
• To ensure all tables have menus and condiments are full
• To ensure orders are repeated to the customer prior to processing
• To ensure all complaints are dealt with in a professional manner
• To ensure drinks are made properly and served consistently
• To ensure food is served quickly and to the highest standard
Principal Tasks – Health & Hygiene
• To ensure personal hygiene standards are consistent.
• To ensure you undertake cleaning duties correctly using equipment and appropriate cleaning products
• To ensure pre opening prep is undertaken.
• To ensure end of day clean down is undertaken properly
Principal Tasks – Presentation Standards
• To ensure you strictly apply the Restaurant dress code
• To ensure personal hygiene standards are consistent.
• To ensure you do not wear chipped nail varnish or jewellery that may cause offence
Principal Tasks – Managing Transactions
• To ensure you communicate customer bills accurately
• To ensure you process cash/card transactions properly
• To ensure telephone enquiries are dealt with properly
Principal Tasks – General• To ensure you undertake our Restaurant duties in a professional manner
• To undertake all duties requested by The Front of House Manager or Directors
PERSONAL SPECIFICATION
Essential
Ability to serve food and drink in a fast paced restaurant
A professional and friendly customer focussed manner
Desirable: Experience of working in a café or restaurant .Alternatively just drop into the shop for a friendly chat.



2) JOB DESCRIPTION
POSITION TITLE: KITCHEN ASSISTANT
General Scope of the Post
To assist with the preparation of meals and snacks for residents within guidelines lay down by the Restaurant Manager and Chef. To understand the need to promote the philosophy of privacy, dignity, independence, choice, rights and fulfilment for all clients, treating everyone with respect.
Principal Duties
1. Carry out any general dining room duties i.e. laying, waiting at and clearing tables, involving and encouraging residents if they so wish.
2. Transport of meals to dining room and other eating locations as required.
3. Washing-up of all items used in the kitchen area and maintaining cooking and storage areas in a clean and tidy state in line with cleaning schedules.
4. Simple preparation of food as required by the Chef.
5. To undertake such other duties as may be determined from time to time within the General scope of the post. Duties and responsibilities outside the general scope of the Post will only be required with the further agreement of the post holder.
General Requirements
The Kitchen Assistant will be accountable to the Administration/Restaurant Manager through the Chef as appropriate.
In addition to the above, there are some general requirements that apply to all jobs in Restaurant.
1) Participation in staff meetings.
2) Participation in training activities.
3) Participation in quality assurance systems.
4) All duties must be carried out to comply with:-
a. Notification of accidents and other Health and Safety requirements.
b. Statutory legislation, in particular COSHH and Hygiene regulations.
c. Nationally and locally agreed Codes of Good Practice.
d. Fire Precautions.
e. Equal opportunity principles and the Trust’s anti-discriminatory policy.
Health and Safety
To be responsible for your own health and safety and that of anybody else whom may be affected by your acts or omissions
KITCHEN ASSISTANT
ESSENTIAL DESIRABLE
Qualifications:
No formal qualifications. Must be able to demonstrate literacy and numeracy skills.
Basic Food Hygiene Certificate
NVQ II in Food Preparation
HACCP’s training
Experience: Previous experience working in a commercial food environment.
General Aptitude: Pride in kitchen hygiene standards.
Motivation: A positive attitude and commitment to high standards of food hygiene in line with statutory requirements.
Knowledge: Essentials of food hygiene.
Understanding of responsibilities under HSAW Act, COSHH
Specific Skills:
Ability to work on own initiative and prioritise work schedules.
Good communication skills.
Interpersonal Skills: The ability to form positive relationships with colleagues.
Team Skills: The ability to work as part of a team and to promote harmonious working relationships by recognising that everyone has a contribution to make.


3) JOB DESCRIPTION
POSITION TITLE CHEF
General Scope of the Post
The post holder is accountable to the Manager for providing a catering service for the Restaurant centres, luncheon clubs and community meals. To understand the need to promote the privacy, dignity, independence, choice, rights and fulfilment of all clients, treating everyone with respect.
Principal Duties
The Chef is responsible to the Manager on duty and is required to carry out the following tasks:
1. Undertake menu planning in consultation with users and Restaurant Manager which demonstrate recommended current nutritional guidelines for older people.
2. Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.
3. Ensure menus are displayed showing choices.
4. Determine quantities to be cooked and size of portions to be served, taking into account resident choice.
5. Ensure individuals on special diets or with specific cultural needs are catered for and that choice is also available.
6. Maintain records of stock and orders items as required. Ensure that adequate stocks of food are maintained (fresh, frozen and dried).
7. Check quantity and quality of stock received and notify suppliers of deficiencies.
8. Where meals are provided for another establishment and the community, oversee the packaging of the meals ensuring dispatch temperatures are checked and recorded.
9. Allocate and oversee the work of the kitchen staff team including cleaning schedules.
10. Ensure HACCP’s processes are followed and recorded as required.
11. Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.
12. Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the Trust’s guidelines.
13. Ensure that the food expenditure is kept within budget in consultation with the Administrator and Restaurant Manager.
14. Co-operate fully with the statutory inspections and implement recommendation as appropriate.
15. Act as Supervisor to the Kitchen Staff Team.
16. To undertake such other duties as may be determined from time to time within the general scope of the post and to be aware that social activities connected with the Restaurant may require voluntary work attendance outside normal working hours.
17. To understand responsibilities in relation to fire procedures, health and safety, COSSH, infection control, food hygiene and emergency aid.
General Requirements
In addition to the above, there are some general requirements that apply to all jobs in the Restaurant:-
1) Participation in staff meetings.
2) Participation in training activities.
3) Participation in staff supervision and personal development review
4) Participate in quality assurance systems.
5) Take responsibility for personal development by keeping abreast of developments in the field.
6) All duties must be carried out to comply with:
a. Notification of accidents and other Health and Safety requirements.
b. Statutory legislation, in particular the Health and Hygiene regulations.
c. Nationally and locally agreed Codes of Good Practice.
d. Fire precautions.
e. Equal opportunity principles and the Trusts anti-discriminatory policy. Health and Safety To be responsible for your own health and safety and that of anybody else whom may be affected by your acts of omissions.
ESSENTIAL DESIRABLE
Qualifications:
Basic Food Hygiene Certificate
Intermediate Food Hygiene Certificate
NVQ Level III Kitchen Supervision
City & Guilds
Supervision skills course
Experience: Previous experience working in a kitchen providing meals for large numbers .Ability to prepare and serve well presented and attractive meals to individual requirements.
Motivation: A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.
Knowledge: Menu Planning Special diets – diabetes, celiac, low fat etc.
Food Hygiene Regulations Responsibilities under HSAW Act. HACCP’s
Specific Skills: Ability to manage food budget. Ability to supervise the kitchen team.
Interpersonal Skills: The ability to form positive relationships with colleagues.
Team Skills: The ability to build a supportive team where individual skills are recognised and valued.



4) JOB DESCRIPTION
POSITION TITLE: Bartender
REPORTS TO: Restaurant Manager
MAIN PURPOSE OF JOB:
To follow all standards, policies and procedures relating to food and beverage service in the Bar as laid out by the Manager with a strong emphasis on guest satisfaction. All work is carried out in line with departmental guidelines
The ultimate goal of all our staff is to ensure that our guests enjoy their visit to our Restaurant or so much they feel compelled to return.
DUTIES:
Our Service
• Serve drinks to customer in a friendly and helpful manner and with a smile bearing reference to service policies and procedures.
• Communicate with colleagues/guests with regards to beverage orders.
• Has full knowledge of the menu offerings to the guests and up sells where possible.
• Be responsive and helpful with regard to off menu items such as classic cocktails and expand personal knowledge in this area as much as possible.
• Wash glassware and utensils as required and ensure items are correctly organized at all times.
• Ensure all products are served according to Good wood standards.
• Ensure the bar areas are maintained in a clean and orderly manner at all times with regards to standards and hygiene.
• Ensure that pre service requisites are met and “Bar Opening Procedure Checklist” is completed.
• Keep track of wines, beers, liquors, and other supplies.
• Flexibility in work schedules.
• Maintaining the product quality, by checking beer pipes, cordials, juices etc.
• Follow the correct opening and closing procedures.
• Answer the telephone in polite and correct manner within 3 rings.
• Is fully trained to use the Epos system.
• Follow the correct bar operating procedures with regards to:
1. Stock rotation (FIFO)
2. Requisitions (according to business needs)
3. Maintaining par stocks
Our People
• Always approach the guests with a smile.
• Maintain a good working relationship with both colleagues and guests.
• Co-operate closely with colleagues and other departments to ensure a prompt service is given at all times.
• Report for duty punctually in the correct uniform, paying attention to personal hygiene and tidiness as laid out in our grooming standards.
• Maintain the agreed standards as in the “It’s all about service” training manual.
• Help to maintain a good working environment within the department and good working relationships with all other departments in the Restaurant.
• Attend training sessions and meetings as and when required.
• Carry out any other reasonable requests made by the Restaurant Manager.
• Maintains high confidentiality with regard to guest’s personal information.
• Maintain a high standard of personal hygiene and body language at all times.
• Continually seek to endeavour professionalism in job role.
Our Business
• Competent in directing guests around the Restaurant.
• Ensure that all cash discrepancies are reported to the supervisor or manager.
• Ensure all operating equipment is handled carefully avoiding abuse.
• Ensure that correct payment procedures are followed in accordance with “Payments & Till Procedure”.
• Ensure the Bar and all its contents are maintained in a clean state and in good repair at all times. Any defaults should be reported directly to the Manager
• Maximize sales revenue whenever and wherever possible.
Health & Safety and Food Safety
• Report all potential and real hazards immediately.
• Be fully conversant with all departmental Fire, Emergency and BOMB procedures.
• Ensure that cash is secure at all times.
• Be fully conversant with the Licensing Act 2003.
• Ensure the safety of the persons and the property of all within the premises by fairly applying Restaurant Regulations, by strict adherence to existing laws, statues and applicable ordinances, and reporting any possible hazards and conditions to the Manager.
• Have a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department.
• Maintain the highest standards of personal hygiene.
• Be fully conversant with the Restaurant hygiene policy.
• Be fully conversant with the Weights & Measure Act 1963 and any recent updates.

Note
This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly.