THE ROOF GARDENS

Responsibility

• tasks include checking guest allergies, discussing menu specials, taking orders, and making relevant suggestions
• liaising with sommeliers, delivering food and clearing tables, crumb down as needed and processing bills and payments accurately
• clear down after service and prepare for next shift
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• handle general departmental administration and ensure adherence to health and safety procedures
• maintain knowledge of SOP manual for efficient operations
• exceptional Service: Responsible for day-to-day restaurant operations under direction of Restaurant Manager and Section Head Waiter to ensure members are cared for during their dining and drinking experience

Requirements

• relevant experience
• excellent memory for names and faces
• flexible availability, including nights and weekends
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• punctual, reliable, diplomatic, and calm under pressure
• strong knowledge of food and wine, with a passion for learning
• detail-oriented with ability to anticipate challenges
• excellent communicator with strong organisational skills
• friendly demeanour, enjoys supporting colleagues
• hospitality: 1 year
• energetic, resilient, and characterful
• bartending: 1 year

Earnings for position waiter

Responsibility

• cooking and Presentation: Cook and present high-quality dishes from your section, working efficiently under time pressures
• menu Development: Assist the Sous Chef in creating menu items, recipes, and developing dishes
• team Management: Manage and train any Commis Chefs, delegate tasks and support their development
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• safety and Hygiene: Ensure health and safety procedures are followed and assist with food hygiene management
• portion and Waste Control: Monitor portion sizes and waste control
• stock Management: Conduct stocktaking and order supplies for your station
• food Preparation: Prepare ingredients, maintain cleanliness and hygiene, and ensure smooth operation of your section. Improve food preparation methods based on feedback

Requirements

• NVQ Level 3 or Culinary Arts Degree
• level 2 Food Safety and Health & Safety in the Workplace Award
• minimum one year of relevant experience
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• awareness of manual handling and COSHH regulations
• familiarity with kitchen equipment
• excellent knowledge across all kitchen sections
• ability to produce high-quality food
• cooking: 1 year
• effective oral communication and team management skills
• strong attention to detail and numeracy
• enthusiasm for personal and team development
• adaptability and openness to new ideas

Earnings for position chef de partie