WE ARE HIRING!

APPLY BY 3rd AUGUST for the first round of interviews to be held 7th & 8th August

With some previous experience in hospitality you will be responsible for supporting a range of high-quality brunches, mains, tapas and cakes in our vegetarian café wine bar, ensuring the highest standards of food hygiene are adopted throughout. We are also hoping you would like to start learning the practical skills of a chef in order to build and develop a career in hospitality. Training and support will be provided to this end.

This would be a part time position averaging 6 shifts per week, available Wednesday to Sunday with restaurant service being Thursdays to Sundays inclusive.

Ideally you should be able to demonstrate some experience of excellent food production and presentation skills and a working knowledge of nutrition and allergens. An interest in baking & pastry would be an advantage. Experience/interest in developing plant-based food would also be an advantage.

Reliability and good time keeping are essential.

Reporting to: Executive Chef & Head Chef

Preferred Requirements: Food Hygiene Certificate Level 2, Allergen Awareness Training

(Support & training can be given on the job for you to attain these)

APPLY BY 3rd AUGUST for the first round of interviews to be held 7th & 8th August

To apply Email your C.V. (including date of birth, contact details, experience and availability to: staff@bradleysbuilding.com

THE ROLE

Duties Include:

IN THE KITCHEN

• To prepare, cook and serve meals in accordance with food handling and preparation regulations, ensuring safe and proper use of the kitchen/catering equipment and materials provided.
• To maintain the high standards of personal and food hygiene and ensure no breaches in health and safety within the working environment.
• To ensure correct food storage, handling and preparation of food.
• To monitor and record food and equipment temperatures to cateringregulations.
• To assist in the clearing and cleaning of the kitchen and the equipment using schedules and rotas when applicable.
• To work alongside the Bradleys team in the planning, preparation, and production of our menu.
• To be able to deputise for the Chef as and when required with the support of the Executive Chef.

AS A BRADLEYS TEAM MEMBER

• To take advantage of all training given and to draw your line-manager’s attention to any further personal training required to assist in your duties.
• To adopt a positive and pleasant manner at all times to encourage good working relationships with colleagues & customers.
• To be competent in completing daily/weekly administrative work.
• To undertake any other duties relevant to your post at the request of the Restaurant & Kitchen Manager.
• To assist with the provision and participate in the promotion of the Restaurant at special events or functions (hospitality) and to be available for some work taking place outside normal working hours.
• To build a brand with support from the Chef and Bradleys Managers to sustain interest in the range of food and beverages available and where appropriate increase sales.

CUSTOMER CARE

• To produce our menu to the highest standards ensuring particular care when dealing with special dietary requirements.
• To respond to and resolve any complaints or concerns to the full satisfaction of the customer.
• To attend skill training and participate in personal/performance development as required.