Receptionist
Sexy Fish
Sexy Fish is one of a kind restaurant where visionary ideas are combined with extraordinary architecture, memorable uniforms, a great location , and a selective selection of artwork.
Sexy Fish comes to life by bringing a team built of passionate individuals whose uniqueness comes together to deliver the best culinary, bar, and wine program .
Job Overview :
G reets guest s c ourteously and escort guests to tables and assist in seating, ensuring restaurant standards of service .
Always assist in preparing the Restaurant for service and maintaining the cleanliness of the room. M aintain reservation book / system and a ssist in monitoring the guests' needs and all phases of the operation.
DUTIES AND RESPONSIBILITIES
- R eport s for duty punctually always wearing the correct uniform with the highest standards of grooming.
- R eceive a ll guest in a positive, warm, and professional . Ensure first impression of the Restaurant and to be seated at their table.
- Assist in an efficient registration and logging of all arriving guests.
- Answer all incoming calls promptly and courteously and to ensure all telephone messages, and emails are answered accordingly.
- Maintain complete knowledge of :
- Daily restaurant covers .
- Hours of operation of each outlet, ambiance, menu selections and price range.
- Featured entertainment performing at the restaurant.
- Menu items, specials, out of stock items, liquor brands, beers and non-alcoholic selections available in the Restaurant.
- Table / seat / station numbers, proper table set ups, room capacity , hours of operation, price range and dress code of the Restaurant.
- Report and log any complaints / comments to the Management Team on duty.
- Ensure all dietary requirements are detailed and accurate for party bookings and kitchen has this information in good time .
- Ensure immaculate cleanliness of all menus, no smudges, cornered pages, stains etc.
- Ensure regular clients are recognized and greeted accordingly and their profiles are regularly updated.
- Acknowledge and bid farewell to all departing guests leaving them with a good and professional lasting impression .
- It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and employees, unless otherwise stated .
PHYSICAL ABILITIES
- Ability to grasp, lift, move, or push goods on cart / truck weighing up to 25 pounds.
- Requires mobility. Sense of smell, taste, touch, and sound. Eye / hand coordination and manual dexterity.
- Remain in stationary position for 8 or more hours throughout work shift
- Ability to tolerate varying conditions of noise level and illumination .
Sous Chef
Sexy Fish
Sexy Fish is one of a kind restaurant where visionary ideas are combined with extraordinary architecture, memorable uniforms, a great location , and a selective selection of artwork.
Sexy Fish comes to life by bringing a team built of passionate individuals whose uniqueness comes together to deliver the best culinary, bar, and wine program .
Job Overview :
Manage all aspects of t heir section of the kitchen as a Sous Chef.
DUTIES AND RESPONSIBILITIES
To be familiar with all the daily operations of the ir section of the kitchen.
To act as the intermediary between the kitchen and wait staff.
Planning and directing food preparation ensuring food is prepared properly by kitchen staff .
To be aware of all relevant food suppliers and their products and order accordingly as and when necessary due to business demand when necessary .
To supervise and assist in the preparation of all food in their place, ensuring their section of the kitchen has all necessary work completed prior to the commencement of service .
To supervise the smooth and efficient service and production of food from the kitchen by working and liaising with other department managers and restaurant staff .
To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and always running the department within these guidelines .
To remain on duty until the following shift takes over or until dismissed by the Head Chef informing them of any outstanding orders or priority work to be completed .
To ensure all work areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition and especially after your shift has finished .
To ensure that all main cool rooms are always tidy and clean especially after each service so duty chef can carry out daily ordering .
Additional duties as assigned by management
STAFF MANAGEMENT
To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
To ensure that all kitchen workers are performing at the level required by a professional kitchen.
To encourage and recognize hard work within the back of house team.
Maybe required to discipline workers who are not performing their job correctly or professionally .
Lead and inspire the brigade to ensure the kitchen runs smoothly .
Help develop the junior chefs.
To assist other sections of the kitchen in the production and service of all relevant food items or with the cleaning down of sections as and when required due to the workload .
To ensure that the agreed standards of food preparation and presentation are supervised and adhered to.
To report any problems relating to the smooth operating of or staff within the section or of the non-co-operation from another section of the kitchen, immediately to the Head Chef .
To make yourself aware and notify all kitchen staff of all menu changes, specialties, function menus and changes to standards prior to the commencement of service .
To maintain in conjunction with your team all section files and recipes are maintained and updated
To report all accidents and any defects in kitchen equipment to the Head Chef and complete all relevant documentation .
To help supervise the training of all new staff members to the department in the standard required by the Head Chef .
QUALITY CONTROL
Be responsible for ensuring that food that leaves the kitchen is of the highest quality to ensure that portions are correct, and the food is plated to spec.
To assist in the prevention of pilferage from the dry stores and refrigeration within the department and notifying the Head Chef.
To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and restaurant standards.
PHYSICAL ABILITIES
Ability to grasp, lift, move, or push goods.
Ability to move safely in uneven terrain or in confined spaces.
Walk or r emain in stationary position for 8 or more hours throughout work shift
Requires mobility. Sense of smell, taste, touch, and sound. Eye / hand coordination and manual dexterity.
Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.
The employee will be required to perform any other job-related duties assigned by management.