About Dalchini London
Dalchini, the first authentic Indo-Chinese restaurant in the UK, established in London in 2000. We are based in Wimbledon. Wimbledon is a district and town of Southwest London, England, 7.0 miles (11.3 km) southwest of the centre of London at Charing Cross; it is the main commercial centre of the London Borough of Merton. Wimbledon had a population of 68,187 in 2011 which includes the electoral wards of Abbey, Dundonald, Hillside, Trinity, Village, Raynes Park and Wimbledon Park.
It is home to the Wimbledon Tennis Championships and New Wimbledon Theatre, and contains Wimbledon Common, one of the largest areas of common land in London. The residential and retail area is split into two sections known as the "village" and the "town", with the High Street being the rebuilding of the original medieval village, and the "town"
AGE 25-35 YEARS
QUALIFICATIONHOTEL MANAGEMENT Diploma/Degree- (CV)
DEGREE- UNIVERISTY/ADDITIONAL COURSES- (CV)
Education and Experience
Hotel Management Diploma ; 5 years experience in the culinary, food and beverage, or related professional area- Indian Chinese /Hakka cuisine is mandatory - (See Person Specification)
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area- Indian Chinese /Hakka cuisine is mandatory.
Core Work Activities
Leads kitchen management team.
Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and objectives are met.
Establishes and maintains open, collaborative relationships with other employees and ensures employees do the same within the team.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Participates in department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct report managers.
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Observes service behaviors of employees and provides feedback to individuals and or managers.
Manages employee progressive discipline procedures for areas of responsibility.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (Dalchini’s SOPs and LSOPs)- and supports the Peer Review Process.
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Excellent knowledge of Hakka Chinese food and plenty of cooking experience
Ensure food quality and excellent standards are maintained for all the dishes served from your kitchen.
Should be able to prepare special dietary need dishes from out of the menu.
A passion to produce great food consistently.
Should be able to create new Indo Chinese dishes and recipes.
Have keen attention towards presentation of every dish.
Preparing and serving the freshest ingredients.
Should be able to implement good FIFO practice
Ensure kitchen cleanliness is maintained at highest standards.
Supervise, motivate and work closely with other Chefs of all levels
Responsible for health and safety
Responsible for food hygiene practices
Maintains purchasing, receiving, and food storage standards.
Stock ordering, stock management.
Should be hands on, on your feet.
Should be able to handle busy fast paced working environment.
Have good communication skills
All candidates are welcome to apply to the job via firstname.lastname@example.org. Please include your CV along with references and a brief introduction about yourself and why you are the right person for the job. We will be interviewing and handing out trial shifts shortly we aim to start the right applicant ASAP