GRAYSONS Salary
Rating of the company
0 ratings
4 reviews
Chelmsford
DEVON HOUSE ANCHOR STREET CHELMSFORD CM2 0GD
TIN:
06313792
Restaurants & Gastronomy

Earnings on positions in GRAYSONS

Earnings on positions in GRAYSONS

Average salary in this position
Average salary in this position in the country
commis chef
2080 £
2%
2120 £
kitchen porter
2080 £
-9%
1905 £

National average salary

2950 £

Average salary in this company

2080 £

Estimated salary

£ 2080

Median salary at GRAYSONS

£ 2080 Lowest salary
£ 2080 The average salary
£ 2080 Highest salary

GRAYSONS is looking for employees for positions:

chef/cook

Working hours

  • full-time

Responsibility

  • chef required for contract caterers working at The British Library just outside the town of Wetherby
  • monday - Friday
  • large Style Catering for Approximately 150 for Breakfast and Lunch
  • prepare and cook meals according to the restaurant's recipes and standards
  • transport would be an advantage due to location
  • collaborate with the kitchen team to ensure smooth operations and timely service
  • experience of large scale catering would be an advantage
  • monitor food quality and presentation to meet customer expectations

Salary

  • salary

Requirements

  • proven experience as a Chef or Cook in a restaurant setting
  • strong knowledge of culinary techniques and practices
  • familiarity with various cooking methods, ingredients, equipment, and procedures
  • ability to work well under pressure in a fast-paced environment
  • excellent time management skills and ability to prioritize tasks
  • attention to detail and commitment to delivering high-quality dishes
  • strong communication and teamwork skills
  • chef: 2 years

head chef

Working hours

  • full-time

Salary

  • salary

Responsibility

  • we are currently seeking a Head Chef to run the kitchen at an established events venue within the City of London, replacing the current Head Chef, who is moving upwards within the company
  • taking full control of kitchen operations and managing a small core team you will be creating modern British seasonal dishes in a stunning venue catering for up to 160 for formal dinners and 350 plus for receptions
  • catering for a wide variety of events from conferences through to canape receptions and formal dining with a high demand for bespoke menu’s the role would suit someone with a background in events and a passion for cooking with fresh produce

Requirements

  • previous experience as a Sous Chef or above with high level event catering experience
  • outstanding communication and leadership skills
  • up to date with culinary trends and kitchen processes
  • strong attention to detail
  • right to Work in the UK
  • 2+ years of experience in a back-of-house management position

chef de partie

Working hours

  • full-time | Permanent

Language

  • english

Salary

  • salary

Education

  • GCSE or equivalent

Requirements

  • cooking: 4 years

Responsibility

  • deliver consistent dishes in accordance with Head Chef

chef manager

Working hours

  • full-time

Salary

  • salary

Education

  • A-Level or equivalent

Responsibility

  • contract profit £x pa
  • contract turnover £x pa
  • 6 number employees
  • to act on customer feedback where appropriate and keep customers informed of new products and services introduced
  • to ensure that the client’s food cost policy is properly applied and reviewed in accordance with the contract
  • to ensure all new starters receive a thorough induction and given all the initial help they need to achieve the required standards in their new job
  • to be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs are conversant with and implement these policies consistently
  • to undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies

Requirements

  • leadership – ability to lead a team effectively
  • good communicator – ability to communicate at all levels internally and externally
  • commercial Judgement –capable of managing the commercial aspects of catering budget
  • innovative – seeks out and develops new ideas that will move the contract forward
  • motivator – must be ambitious and results driven
  • loyal – supports and represents the ideology of Graysons Restaurants
  • cooking: 5 years

supervisor

Trade

  • hospitality & Tourism
  • Hospitality & Tourism

Working hours

  • full-time

Salary

  • salary

Requirements

  • leadership – ability to lead a team effectively
  • leadership
  • good communicator – ability to communicate at all levels internally and externally
  • ability to lead a team effectively
  • innovative – seeks out and develops new opportunities and ideas
  • team player – ability to motivate a team and support team members
  • event Management: 1 year
  • if you are ready to take your career to the next level and play a crucial role in shaping exceptional events, we invite you to join our team as an Support Events Supervisor

Responsibility

  • to ensure the smooth running of all events on a daily basis
  • effectively assist with the management of the hospitality team, ensuring that their duties are carried out in a professional, efficient and productive manner
  • ensure that cleaning rota's have been implemented and all areas are kept clean and hygienic
  • ensure all areas of work are maintained to a safe and hygienic standard
  • to ensure all the event spaces and rooms are kept clean and tidy at all times and pay attention to the overall environment making it inviting for our clients
  • address all comments in a positive manner
  • participate in weekly meetings and ensure action required is taken in the required timescale
  • to assist in the delivery of events on site and ensure the venue standards are met by delegating effectively to team members

manager

Working hours

  • full-time

Salary

  • salary

Responsibility

  • to attend all senior management meetings as required including the monthly Exec meeting
  • take responsibility for contributing towards your own development with the guidance of the line manager, attending training courses as identified
  • to show commitment to company values in all aspects of your role
  • to act as a positive ambassador for the business
  • to attend to any reasonable request made by the client or Graysons Management
  • to ensure that all company procedures and work instructions are fully understood

Requirements

  • event Management: 3 years

barista

Working hours

  • part-time | Permanent
  • full-time | Part-time | Temporary | Permanent

Salary

  • salary

Requirements

  • good Communicator – confident to communicate with customers
  • honest – represent the organizations interests in a professional manner
  • team player – able to work in a team and take collective responsibility for delivery of the service
  • loyal – supports and represents the ideology of Graysons Restaurants

Responsibility

  • where required keep temperature records in accordance with the policy, reporting variances immediately to your line manager
  • complete all cleaning tasks as identified by the cleaning schedule using the appropriate cleaning materials in a safe and responsible manner
  • reports to: Catering Supervisor / Manager
  • to attend all necessary training courses and team meetings as required by your manager
  • to work with the catering team to ensure all service promises are properly delivered on time and to a high standard
  • to serve using the presentation standards and relevant garnish as advised by the Head Chef

sous chef

Working hours

  • full-time
  • temporary
  • full-time | Permanent

Salary

  • salary

Responsibility

  • we are looking for a dynamic, driven, passionate, experienced Sous Chef to join the team at the newly refurbished Bristol Beacon, it’s a unique, fun, slightly unconventional music, conference, and hospitality venue in the heart of Bristol
  • as the Sous Chef, you will be responsible for supporting the Head Chef in managing the kitchen and ensuring that the highest quality of fresh locally sourced food is prepared and served to the guests in the restaurant and for meetings/events
  • ensuring that all H&S/Food Safety regulations are followed
  • carry out all cleaning duties in line with cleaning schedule
  • adhere to all company Food safety and Health and safety regulations
  • monitor perishable items and rotate stock effectively

kitchen porter

Responsibility

  • maintain cleanliness and organisation of the kitchen area, including washing dishes, pots, pans, and utensils
  • assist with food preparation tasks as directed by chefs or cooks, ensuring adherence to hygiene standards
  • help in the storage of food items and supplies, ensuring proper rotation and labelling
  • support kitchen staff during busy service periods by providing assistance where needed
  • ensure all kitchen equipment is cleaned and maintained according to health and safety regulations
  • dispose of waste appropriately and keep the work area tidy at all times
  • assist in receiving deliveries and restocking supplies as required

Requirements

  • previous experience in a kitchen environment is preferred but not essential; a willingness to learn is key
  • basic knowledge of food preparation techniques is advantageous
  • strong attention to detail and ability to follow instructions accurately
  • excellent organisational skills with the ability to work efficiently under pressure
  • A team player with good communication skills who can collaborate effectively with others in a fast-paced environment
  • A passion for culinary arts and hospitality is highly desirable

catering manager

Salary

  • salary

Requirements

  • leadership – ability to lead a team effectively
  • good communicator – ability to communicate at all levels internally and externally
  • commercial judgment –capable of managing the commercial aspects of a catering contract
  • innovative – seeks out and develops new ideas that will move the business/contract forward
  • motivator – must be ambitious and results driven
  • loyal – supports and represents the ideology of Graysons and UoG vision

Responsibility

  • to be aware of and understand the Company policy in respect of sourcing ingredients and ensure all managers and chefs are conversant with and implement these policies consistently
  • to support the site supervisors and chefs in the execution of their responsibilities and measure performance against agreed KPI’s
  • to ensure all new starters receive a thorough induction and given all the initial help they need to achieve the required standards in their new job
  • to act on customer feedback where appropriate and keep customers informed of new products and services introduced
  • to ensure that all relevant control procedures are in place to deliver accurate production records, and portions specifications in each kitchen
  • to ensure that the clients food cost policy is properly applied in all sites and reviewed in accordance with the contract
  • timely submission of ISO and Q H&S meetings