AKUB RESTAURANT is looking for employees for positions:
sous chef
Working hours
full-time | Permanent
Language
english
Responsibility
the restaurant is closed every Sunday evening and Mondays
up to £42,000 including Tronc
assist the Head Chef in food preparation, product delivery, customer satisfaction, food quality and staff management
manage all the kitchen activities in absence of the Head Chef and supervise staff
maintain consistent standards in food quality, preparation, recipes, and presentation
executive Chef Fadi Kattan and his team are looking for an experienced Sous Chef. You will be working closely with and reporting to the Head Chef
stock ordering and management
join our brigade at Akub, the new modern Palestinian cuisine restaurant in Notting Hill
Salary
salary
Requirements
high School Diploma/depending on previous experience and aptitude
ability to adapt to a multi-cultural environment
minimum Experience: 3 years’ experience as a Sous Chef
sous Chef: 2 years
cooking: 1 year
bar manager
Working hours
full-time | Permanent
Salary
salary
Requirements
hospitality: 3 years
bartending: 2 years
restaurant supervisor
Working hours
full-time
Salary
salary
Responsibility
management of the linen
weekly stock take / Weekly ordering
stock Management
kitchen porter
Working hours
full-time | Part-time
part-time
Language
english
Salary
salary
Responsibility
know the proper procedures for washing dishes, and maintaining kitchen supplies in clean, sanitary condition
be able to clean kitchen utensils and equipment as well as other surfaces
have knowledge of workplace safety rules
A good attitude for working with other people in a busy kitchen
head chef
Requirements
extensive experience as a Head Chef in a high -end restaurant or hotel
strong leadership and communication skills, with the ability to motivate, mentor and manage a diverse team
exceptional organizational skills, with the ability to handle high pressure situations and multiple tasks simultaneously in calm and efficient manners
in deep understanding of kitchen operations, including inventory management, cost control and supplier negotiation
A passion for food and people
strong understanding of health and safety regulations in a kitchen environment
Responsibility
A more detailed job description will be shared during the interview process
culinary leadership: Lead and inspire the team to maintain high quality dishes, ensuring consistency across all offerings
operational management: Oversee all kitchen operations, including food preparation, cooking, plating, ensuring efficiency and adherence to service standards
cost Management: Manage kitchen budgets, including food costs, labour costs and other operational expenses. Implement cost-saving measures without compromising on quality
supplier relationships: Build and maintain strong relationships with suppliers to ensure the best quality ingredients are sourced at competitive prices
waiter
Working hours
full-time
Salary
salary
chef de partie
Responsibility
you will be working closely with and reporting to the Head Chef and Sous Chef
Requirements
london: reliably commute or plan to relocate before starting work