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Chefs & Manager Required - Middlesex

A hotel with a built in pub and restaurant urgently require the following:

Specialty Ethnic Cuisine Chefs x 3 (£17,000 p.a. each)
Head Chef (£20,000)
Restaurant & Bar Manager Required (£22,000)
Location: Middlesex
Date Posted: 22.09.2008

Indian Curry Chef – to prepare, cook & finish all varieties including rice, pilaf, Lamb Curry, Saag Gosht, Karahi Chicken, Chicken Jalfrezi, Lamb Roghan Josh, Chicken korma, Chana Masala, Mixed vegetables, Lentils, Okra & other various curries

Sri Lankan Specialities Chef – to prepare, cook & finish all varieties including Lamprais, Biriyanis, Devilled dishes, Seafood curries, Vegetarian & Non-Vegetarian and rice preparations such as pittu, string-hopper, hoppers and all types of desserts.

Tandoor Chef - To prepare, cook and finish authentic and traditional Tandoor dishes including Kebabs and different types of Tandoor Breads using the specialty equipments such as Tandoor oven and Ulta tawa.

All the above Speciality Chefs are stand alone positions and will have sole responsibility for their own area of speciality in controlling the resources and ensure everything needed is available; to have a creative input in developing the menu; using the right amount of spices and herbs and the right amount of temperatures throughout the cooking process; also to advise them on the proper use of recipes, tools and equipments; Maintaining excellent hygienic conditions and taking good care of health and safety issues. All 3 above applicants must have at least 3 years or more of past relevant experience in carrying out the above mentioned duties and responsibilities that is at NVQ level 3 or above.

Head Chef – By reporting to the Manager to meet the targets set and is responsible for management of the kitchen including the running, supervision, monitor performance and training of kitchen. Additionally, to be in charge of compliance including health, safety and hygiene issues. Must have previous relevant experience for 3 or more years at NVQ Level 3 or above together with leadership skills.

Restaurant & Bar Manager – To be responsible for managing the daily operations of the restaurant including the selection, development and performance management of employees. In addition, to oversee the inventory and ordering of food and supplies, optimize profits and ensure that customers are satisfied with their dining experience. To analyse P&L statements, develop operating budgets, forecasting and capital expenditure planning. To acquire and maintain relationships e.g., associates, customers, vendors and work well in stressful and high pressure situations. To effectively manage labour productivity. Must be either a graduate in a related discipline or have previous relevant 3 or more years of experience at NVQ level 3 or above together with leadership ability in addition to:
- Extensive knowledge of Restaurant, Bar and Room Service operational procedures
- Knowledge of basic food handling and sanitation standards
- Knowledge of liquor control procedures
- Knowledge of restaurant and room service equipment and routine maintenance needs
- Effective influence, decision making, strong problem-solving, communication & Financial management skills e.g., Knowledge of overall hotel operations as they affect restaurant and related areas.

Apply within 28 days of this advertisement by sending CVs with cover letters to ‘The Owner’ The Rising Sun (see contact details).