Posted by KHR Recruitment Specialists • £28K/yr to £32K/yr
Our client is a Gastro Pub that is passionate about serving high quality, gourmet comfort food and Sunday roasts to guests travelling from near and far for a quick drink, a 3-course meal, or a planned event.
We are seeking a dynamic and experienced General Manager ready to lead a beautiful wedding venue to new heights of excellence.
We are seeking a results-oriented General manager to oversee the operations of Belair House Restaurant and Wedding Venue.
As General Manager, you will play a pivotal role in ensuring seamless event execution, fostering client relationships, and driving overall business growth.
Shift pattern for the role of Senior Sous Chef, is given as 3 single shifts 2 double shifts per week
Senior Sous Chef, required to work with a dedicated Head Chef at this prestigious hotel located in the Dartford / Wilmington area of Kent, offering top quality fresh food across a range of restaurants, banqueting and menus.
Reporting to the Head Chef the role of the Senior Sous Chef will be primarily responsible for managing the day-to-day kitchen operation, ensuring that food is produced, and the finished dish is served to the highest standard.
An outstanding opportunity has arisen for Duty Manager with experience in hospitality or event management to join a well-established sports and social club known for hosting a variety of events.
As a Duty Manager, you will assist the General or Deputy Manager in overseeing all operations of the sports and social club, ensuring top-tier facilities and service, and managing staff training and development.
This full-time role offers starting salary of £28,000.
You will assist the Head Chef in creating nutritious, flavoursome and well balanced menus whilst working with residents to tailor menus around them.
Are you a qualified Chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter?
Working as a Second Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks.