LANGSTONE QUAYS HOTEL

Responsibility

• to undertake duties as set you by the Head Chef or Management
• to actively be an integral part of the Kitchen team
• to operate and participate in the efficient smooth running of the Kitchen
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• to prepare, cook and present for service any meals required to the standards set by the Head Chef and management
• keep an overall check on the accuracy of standards of all food deliveries
• work and co-operate with Senior Chefs to ensure that any foods being served to our customers is to the laid down standards
• to be responsible for ensuring the safe and efficient operation of all kitchen equipment
• in the absence of the Head Chef and Senior Sous Chef during short periods be accountable for the smooth running of the kitchen, including the preparation, cooking and presentation of all foods to the agreed standards
• to undertake other duties appropriate to the post as required
• to maintain confidentiality of information acquired in the course of undertaking duties for the hotel
• to ensure that all statutory elements of health and hygiene are adhered to and maintain the premises in a safe and healthy condition and to a high standard
• to comply with the safe storage and control of any potentially harmful materials and chemicals used within the department and ensure that such materials are appropriately marked and signposted
• to be responsible for your own continuing self-development, undertaking training as appropriate

Requirements

• food hygiene certificate – level 3
• up to date First Aid at Work Qualification
• food and Beverage Knowledge
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• restaurant Industry Knowledge
• knowledge of Restaurant Regulations
• familiar with industry’s best practices
• kitchen/Chef: 1 year
• chef De Partie: 1 year

Earnings for position chef de partie

Responsibility

• to undertake duties as set you by the Head Chef or Management
• to actively be an integral part of the Kitchen team
• to operate and participate in the efficient smooth running of the Kitchen
  Show more +9
• to prepare, cook and present for service any meals required to the standards set by the Head Chef and management
• keep an overall check on the accuracy of standards of all food deliveries
• work and co-operate with Senior Chefs to ensure that any foods being served to our customers is to the laid down standards
• to be responsible for ensuring the safe and efficient operation of all kitchen equipment
• in the absence of the Head Chef and Senior Sous Chef during short periods be accountable for the smooth running of the kitchen, including the preparation, cooking and presentation of all foods to the agreed standards
• to maintain confidentiality of information acquired in the course of undertaking duties for the hotel
• to ensure that all statutory elements of health and hygiene are adhered to and maintain the premises in a safe and healthy condition and to a high standard
• to comply with the safe storage and control of any potentially harmful materials and chemicals used within the department and ensure that such materials are appropriately marked and signposted
• to be responsible for your own continuing self-development, undertaking training as appropriate

Requirements

• food hygiene certificate – level 3
• up to date First Aid at Work Qualification
• food and Beverage Knowledge
  Show more +4
• restaurant Industry Knowledge
• knowledge of Restaurant Regulations
• familiar with industry’s best practices
• chef: 1 year

Earnings for position pastry chef

Responsibility

• to answer the switchboard in a friendly and efficient manner
• to ensure all calls are passed to the relevant department/persons
• to have full up-to-date knowledge of the hotel and services
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• to take reservations and enter bookings on to the system
• to allocate guest rooms and check guests in
• take pre-payments on check-in and block room if needed
• to assist guests with any queries throughout their stay
• to check guests out ensuring bills are paid and receipted correctly
• to balance cash and bills at the end of each shift. To be responsible for the float while on duty
• assist when needed to take luggage to bedrooms
• to maximise selling opportunities by adding customer value at every opportunity
• to liaise with Housekeeping throughout the course of the shift informing them of room moves, special requests, extra departures etc to ensure no problems occur
• to handle customer complaints promptly and professionally, demonstrating genuine customer care
• to undertake other duties requested by management

Requirements

• friendly, informative and approachable
• excellent communication skills
• efficient and confident with speaking on the phone and working with computers
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• attention to details
• ‘Can do’ attitude
• calm under pressure during busy periods
• resilient and calm attitude when dealing with face-to-face complaints
• ability to use own initiative and problem solve
• receptionist: 1 year

Responsibility

• supervise Restaurant planning with overall responsibility for service delivery
• maintain service delivery standards at all times by the team
• ensure quality standards are maintained for our products range and ensure these are presented correctly and effectively
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• recruit, maintain and develop a strong team across all food and beverage areas at the resort
• ensure all new staff are fully inducted into the team, its culture and values
• supervise operational staff to ensure high quality of event delivery
• collaborate with other departments and operational staff to ensure all areas are ready for guests
• manage client expectations, dealing with and resolving all queries promptly and efficiently
• champion a training culture within the team that maintains knowledge and skills within the team and encourages and nurtures talent for succession planning
• contribute to the development of team members
• work closely with the Head Chef and Reservations team to ensure exceptional service delivery of all restaurant standards along with helping support events, including weddings and conferences

Requirements

• experience in restaurants service management
• leadership skills to motivate and manage a team
• confidence and diplomacy to liaise with other departments to ensure effective team work that results in an exceptional experience
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• good communication skills to find out exactly what clients/guests want
• personal charm to greet guests and ensure a memorable experience
• excellent organisational and exceptional attention to detail
• A cool head to deal with last minute requests and problems
• A can-do, adaptable and flexible approach to work
• management/hospitality: 1 year

Responsibility

• ensure consistent and smooth running of food production
• ensure that working areas are always kept clean
• assist other kitchen staff as need arises
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• supervise performance of kitchen staff to ensure proper activity
• perform other administrative tasks as communicated by superiors
• ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
• work towards exceeding customer’s expectation by encouraging and promoting high level of service
• ensure all complaints, enquiries, and suggestions by customers are attended to accordingly
• give appropriate support or guidance to members of kitchen when need arises
• resolve possible disputes within the kitchen and report any unresolved
• promote good team spirit regularly
• ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
• report the need for maintenance to appropriate staff
• maintain high standard of personal appearance and hygiene including wearing and maintaining a clean uniform at all times

Requirements

• demonstrable culinary experience in similar role
• minimum NVQ L2 or equivalent in professional cookery
• NVQ L3 or equivalent in professional cookery
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• knowledge of best practices for training kitchen staff and implementing kitchen procedures
• high level of creativity and ambitious to learn, grow and develop
• familiarity with menu costing procedures
• passion for new ideas, with the ability to provide inspiration to new members of the team
• chef: 1 year
• great attention to detail with a high level of reliability
• flexible schedule required
• confident and approachable
• ability to work well as a team or on a sole basis