Earnings on positions in BASSET DOWN COMPLEX
BASSET DOWN COMPLEX is looking for employees for positions:
- ensuring high attention to detail across all prep work
- suggest new recipes, menu choices and promotions
- understanding the local market and produce, suggest new relationships and ways of working
- run an orderly and efficient pass
- assist in placing orders to providers in a timely manner, being mindful of competitive pricing
- be inquisitive and creative
- keep a calm and driven response to all levels of service
- running a pass
- contributing to the building of new menus
- multi skilled across pastry, butchery & garnish prep
- developing relationships with food wholesalers
- insight and practical knowledge of costings, margins and deliverables
- sous Chef: 5 years
- have proven communication and customer service skills
- be confident operating a till & cash handling
- be able to use your initiative and think on your feet
- be driven by excellence & attention to detail
- demonstrate confidence with a `Can do` attitude
- demonstrate high standards of appearance & dress at all times
- have a flexible approach to work and a willingness to undertake all tasks set
- bartending: 1 year
- overseeing the day-to-day operations for all the bars at the Complex
- supervising other bar team members
- line Cleaning and Cellar Maintenance / arranging machinery servicing
- ordering / Stock Taking & Rotation
- shift handover reports
- monitoring sales and standards of upselling. Ensuring correct margins & pricing are implemented
- ensuring bars are always ready for service. Areas to be maintained to our high standards
- upselling and making recommendations to guests
- bar management: 2 years
- hospitality: 2 years
- customer service: 2 years
- full-time
- full-time | Permanent
- ensuring high attention to detail across all prep work
- suggest new recipes, menu choices and promotions
- understanding the local market and produce, suggest new relationships and ways of working
- run an orderly and efficient pass in the absence of the Head Chef and take full responsibility of the kitchen
- place orders to providers in a timely manner, being mindful of competitive pricing
- be inquisitive and creative
- keep a calm and driven response to all levels of service
- take risks with menu choices and combinations
- running the pass
- contributing to the building of new menus
- multi skilled across pastry, butchery & garnish prep
- developing relationships with food wholesalers
- insight and practical knowledge of costings, margins and deliverables
- sous Chef: 5 years
- chef: 5 years
- cooking: 5 years
- full-time
- full-time | Permanent
- creativity and passion for food fresh preparation from scratch
- be enthusiastic and show you are a passionate up and coming chef
- preparing, stocking, and running your own section
- A solid and reliable work ethic to complement our team
- ability to work under pressure and manage multiple tasks simultaneously
- chef: 2 years
- cooking: 2 years
- being polite, prompt and friendly to all colleagues and guests
- communicating with the kitchen team and front of house colleagues to ensure smooth delivery
- cleaning of all cooking utensils as required by the culinary team during the preparation and service times
- cleaning of kitchen work areas during and after use and removal of kitchen waste to the appropriate area
- assisting with the set up and clear down of your area, ready for the next service
- exceptional standards of hygiene and cleanliness
- operating cleaning machinery as shown and trained in accordance with company policy
- comply with all company and unit policies with regards to Health & Safety, Hygiene, Manual Handling and COSHH
- cooking: 5 years
- cooking: 2 years
- we’re looking for experienced weekend waiting staff to join our Front of House team and help deliver the high standards our guests expect