Restuarant Manager & Chef - Nelson - ref. l92939019
JOB DESCRIPTION - RESTUARANT MANAGER
Reconciliation of tills on a daily basis, analyzing sales and reporting of any balancing or cash discrepancies. Maintaining records of stock levels and compile reordering lists.To open and set up restaurant to facilitate the day’s business as required.
To attend to security matters; close the restaurant, ensure all furniture securely locked away, all doors locked, all monies are placed under secure lock and alarm set. Monitoring and overseeing Front Of House service standards.
Ensure the smooth running of the Front Of House.
Processing any complaints and complaint handling during the shift.
To ensure compliance with the Sale of Liquor Act and supervision of staff members selling alcoholic beverages. Preparing work rosters and supervision of staff.
Recruitment of Front of House staff.
Training and supervise Front of House staff.
Arrange/organize staff breaks and meals.
Sign off on time attendance records.
Planning and organizing special functions.
Manage table reservations, assist in taking orders (as required).
Assessing customer satisfaction with meals and service.
Undertake responsibilities as per the Food Control Plan (FCP)
Supervision of Front Of House staff with particular emphasis on "Customer Service", Sale of Liquor and "Compliance with Health and Safety regulations".
The Restaurant Manager must hold a recognized tertiary qualification in Management and also the General Managers Cert, LLQ.Applicants will need a minimum of least 1 years' work experience in restaurants "Front Of House".
The Manager will be working between 35 to 40 hours over a 6 day week.
The Wages paid will be starting from $30.00 to maximum of; $35.00.
JOB DESCRIPTION - CHEF
Under the direction of our supervising Chef, you will: Prepare foods for cooking process by, inspecting for freshness, cleaning, cutting, vegetables, meats and fish.
Prepare foods for cooking process by, mixing, measuring, and preparing the ingredients according to the recipesCook by; grilling, baking, steaming or frying foods ingredients, including meats, fish, vegetables, rice and noodles.
Using the tandoori oven to cook meats and breads, Arrange and garnishing the dishes as required.
Always complying with hygiene regulations and showing yourself as a good example to other staff in the kitchen. Practice good sanitation and safety practices and ensure that you comply with kitchen safety standards ensuring that your area of the kitchen and the equipment is clean, tidy and uncluttered.
Maintain your part of the Food Control Plan (FCP) ensuring the checks are undertaken, remedial actions (as required) and data is recorded on a daily basis.Must be able to work under pressure and have the ability to assist wherever require in the restaurant.
Work to achieve all business performance standards as set by the Company Director.
Chefs will need minimum of 2 years relevant (Indian Cuisine) work experience.It would be desirable to have a formal cookery qualification.
Chefs will be working between 35 to 40 hours over a 6 day week.
The Wages paid will be starting from $30.00 to maximum of; $35.00.