Job Description Barman/Barista

Department:

FOH

Reporting to:

Senior Barista/Head Bartender

Purpose of the role:

To prepare and serve hot or cold beverages for servers and guests in an efficient, friendly, and professional manner according to pre-set recipe standards.

Key Areas of Responsibilities:

Responsibility and authority

• Reports to Senior barista/Head bartender

• Responsible for casual bar staff

Quality, Health, Safety & Environment (QHSE)

• Maintain and ensure compliance to all relevant QHSE management policies, procedures and controls across TLH to ensure that the business provides a safe, world-class, secure and environmentally responsible service to customers, the public and its own people.

Principal accountabilities

• To Prepare drinks for the customers and servers, ensure that the proper materials and supplies are used to create each beverage according to the standard recipe.

• Interact with guests in a professional manner to create a memorable guest experience.

• Assist other baristas and other service team members when necessary.

• When needed assist with the closing of bills

Daily Operations

• Greet customers, answer their questions, take orders and accept payments, and prepare and serve drinks.

• Knowledge and understanding of all items listed on drink menus including ingredients, preparation and serving methods

• Take and process drinks orders in a timely and professional manner

• Provide a speedy, efficient and professional level of service at all times

Job Description Barman/Barista

• Maintain a clean and well-stocked workspace and continuously expand your knowledge of F & B quality controls, preparation methods, and presentation

• Attend all training sessions as and when required

• Work as a team player at all times and be prepared to be flexible in order to ensure that operations are always as efficient and profitable as possible

• To ensure the highest levels of cleanliness at the bar counter and surrounding areas

• To ensure hygiene and safety at work at all times

• To ensure proper bar closing during, before and after operation

• To ensure that the bar is stocked and to set par level (follow FIFO)

• To update the daily bar checklist and maintenance report

• To order alcohol, fruits, milk and other drinks if necessary

• Inform 86 items, push items as well as the daily special such as cocktails, mocktails and coffee special

• Checking the weekly inventory of alcohol items and ordering to the supplier the items that are running low

• Report to management about any kinds of incidents that happen during operation

• Participate in deep cleaning of the bar

• Be fully aware of operational processes and procedures including:

  • 1 - Health and Safety

  • 2 - Food Hygiene

  • 3 – Maintenance

  • 4 - Emergency Procedures

Professional Requirements

• Highly developed, demonstrated teamwork skills.

• Demonstrates a high degree of common sense.

• Must be able to exert well-paced ability in limited space.

• Effective communication skills.

• Demonstrated ability to increase productivity and continuously improve methods, approaches, and contribution while being cost-sensitive.

• Ability working in a flexible, employee empowering work environment.

Qualifications & Experience

• Familiarity and skill with the tools of the trade including POS & Microsoft Office.

• Speak and write fluent English

• To have worked in a similar level of operations for 2 years minimum.

• To have an overall understanding and familiarity with other aspects of the operations.

Job Description Sous Chef

Department:

BOH

Reporting to:

Head Chef/ Asst Rest Mngr/ Restaurant Manager

Purpose of the role:

To Act as the second command in the kitchen, following the Head Chefs direction, specifications and guidelines. To successfully use managerial skills in order to play a critical role in maintaining and enhancing the customer satisfaction. Demonstrate a high level of communication and dedication skills as well as creativity to propose and enhance overall menu mix.

Key Areas of Responsibilities:

Responsibility and authority

• Overlooks the BOH team in coordination with the Head Chef.

Leadership

• In conjunction with the Head Chef overlook and maintain high level of service in operations including managing department staff and align preparations and mice-en-place according to business requirements.

Quality, Health, Safety & Environment (QHSE)

• Maintain and ensure compliance to all relevant QHSE management policies, procedures and controls across TLH to ensure that the kitchen provides a safe, world-class, secure and environmentally responsible service to customers, the public and its own people.
• Ensure a key focus on quality and consistency is achieved across the kitchen and every guest experience.

To give training

• To know and understand the SOP training manual, recipes and training techniques.
• Maintain a hands-on training and ensure the BOH team is up-to-date with general hygiene requirement and food preparation guidelines.

• Closely monitor trainees during the service and actively teach them as they work - Regularly communicate with senior managers to evaluate trainees’ progress and offer feedback

Principal accountabilities

• Accountable for kitchen operations and general food hygiene requirements.
• Overlooks daily mice-en-place and food quality during service.
• Lead the kitchen in the Head Chef’s absence.

Daily Operations

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Help in the preparation and design of all food menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets TLH quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers and customers
• Encourage proper use of disposable, chemicals and other over-used materials to control unnecessary costs.
• Maintain order and discipline in the kitchen during working hours
• Trains new kitchen staff to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and TLH standards
• Works with Head chef to maintain kitchen organization, staff ability, and training opportunities
• Coordinates with restaurant management team on supply ordering, targets, and kitchen efficiency and staffing

Stock Control

• Spot check the ordering and receiving in accordance with business policy and operational requirement.
• Perform weekly and monthly stock take, identify overall usage, wastage, discrepancies aligned with the operations.
• Prepare analysis and reports to discuss with General manager.
• Overlook the sales mix and propose overall menu improvement and an efficient circulation to maintain an attractive offering.
• To be fully responsible for the security of the restaurant premises and all stock, food and equipment.

Health and Safety and staff welfare

• Ensure impeccable standards of cleanliness throughout the operation.
• Ensure all potential and real hazards are reported immediately and rectified.
• Be fully conversant with all departmental fire, and emergency procedures.
• Ensure the safety of the persons and property of all within the premises by fairly applying regulations, by strict adherence to existing laws, statutes and applicable ordinances and by anticipating possible and probable hazards and conditions.
• All staff within the kitchen must be trained in a manner, which is safe and unlikely to give risk of harm or injury to themselves or others
• Work in accordance with legislation relating to equality of opportunity in the workplace. Exhibit zero tolerance against any form of discrimination
• Promote staff welfare, ensuring that disciplinary and grievance procedures are followed in accordance with company policy and best practice
• Be fully conversant with the “Food and Hygiene Policy” and “Health and Safety Policy”

Professional Requirements

• Strong effective communication skills.
• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual

Qualifications & Experience

• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management
• Familiar with industry’s best practices
• Working knowledge of MS office for recipe and inventory management.
• Fluent verbal and written English

Job Description CDP

Department: BOH

Purpose of the role:

To work on a variety of stations in a high-volume kitchen environment. The CDP is responsible of creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. The CDP also takes the leadership role during the absence of the Sous Chef and Head Chef.

Key Areas of Responsibilities:

Responsibility and authority

• Overlooks the commis in coordination with the Sous Chef.

Quality, Health, Safety & Environment (QHSE)

• Maintain and ensure compliance to all relevant QHSE management policies, procedures and controls across TLH to ensure that the kitchen provides a safe, world-class, secure and environmentally responsible service to customers, the public and its own people.
• Ensure a key focus on quality and consistency is achieved across the kitchen and every guest experience.

To give training

• Closely monitor trainees during the service and actively teach them as they work - Regularly communicate with senior managers to evaluate trainees’ progress and offer feedback

Principal accountabilities

• Provide the highest and most efficient level of hospitality service to all guests.
• Work in any assigned station to support a successful service flow of the kitchen.
• Able to organize the assigned work area efficiently and cope with orders in timely manner.

Daily Operations

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Help in the preparation and design of all food menus
• Produce high quality plates both design and taste wise

Job Description CDP

• Ensure that the kitchen operates in a timely way that meets TLH quality standards
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers and customers
• Encourage proper use of disposable, chemicals and other over-used materials to control unnecessary costs
• Able to operate kitchen equipment like brasiing pan, baking ovens, stoves, grills, microwaves and fryers
• Responsible for preparing and cooking all food items by the recipe and to specification
• Prepare ingredients for cooking including portioning, chopping and storing food
• Prepare all menu items by strictly following recipes and yield guidelines
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist
• Prepare, seasons and cooks a wide variety of meats, vegetables, breakfast dishes and other food items
• Slices, grind and cooks’ meats and vegetables using a full range of cooking methods
• Wash and peel fresh fruits and vegetables and also able to weigh, measure and mix ingredients into correct proportions
• Have general knowledge of cooking temperatures, making soups and sauces, preparing a-la-minute orders
• Set up the stations with par stock of menu items and prepare the dishes designated for that station
• Check supplies and prelists and ensures all items are prepped in a timely manner
• Communicate any assistance needed during busy periods and report any incidents to the sous chef to ensure optimum service to guests
• Supervises all food preparation and presentation to ensure quality and TLH standards

Health and Safety and staff welfare

• Ensure impeccable standards of cleanliness throughout the operation
• Ensure all potential and real hazards are reported immediately and rectified
• Be fully conversant with all departmental fire, and emergency procedures
• Be fully conversant with the “Food and Hygiene Policy” and “Health and Safety Policy”

Professional Requirements

• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual

Qualifications & Experience

• Understanding of various cooking methods, ingredients, equipment and procedures
• Able to work in fast-paced environment with speed and quality
• Working knowledge or MS office for recipe and inventory management
• Minimum 2 years in same level of F&B operations
• Fluent verbal and written English

Job Title: Web Admin

Location:

The Lighthouse (all venues)

Contract Type:

Permanent, Full Time

Start Date:

As soon as possible

Job Summary:

As web admin, you will be responsible for communications across all digital channels, ensuring timely and effective responses. This position will focus on the handling of guest feedback as well as owning the guest database to work with the F&B teams, ensuring efficiency and co-ordination across all guest communication. Further to this, you will support the operations team with back-end communications and internal system updates where necessary. The perfect candidate will have a positive "can do" attitude, who is capable of efficiently and effectively assisting with both internal and external matters in a professional manner.

Key Responsibilities:

Website Management:

• Oversee the daily operations and maintenance of our WordPress website.

• Ensure website functionality and perform software updates or troubleshooting as required.

• Regularly update website content to keep it fresh and in line with company messaging.

• Efficiently manage our WooCommerce store, including product updates, inventory management, and order processing.

Community Management:

• Engage with our online community on various platforms to foster a positive environment and enhance user experience.

• Respond to comments, messages, and feedback in a timely and professional manner.

• Monitor and report on community feedback and sentiment to help inform company decisions.

Technical Support:

• Address any technical issues related to the website, liaising with external support or developers when necessary.

• Ensure that our web platforms are secure and data is backed up regularly.

• Efficiently manage our internal platforms such as Deliveroo, Instashop etc to ensure all menu items and information are correct.

Requirements:

• Proven experience working with WordPress and WooCommerce.

• Previous community management experience, preferably within an e-commerce setting.

• Excellent command of English, both written and spoken, with the ability to communicate complex ideas succinctly.

• Strong problem-solving skills and the ability to work under pressure.

• Familiarity with basic HTML and CSS skills is beneficial.

• Familiarity with SEO best practices and website analytics tools will be a plus.