Current Opportunities at Sheer Logic

Responsibilities

• Organizing the workstation with necessary ingredients.
• Handling multiple food orders at the same time.
• Training junior staff, if necessary.
• Maintaining the quality and standard of food as per Company standards
• Ensuring food dishes look presentable and attractive.
• Storing food ingredients in a proper hygienic way
• Following all the food sanitation and hygiene procedures.
• Maintaining the kitchen stock levels and restocking, if needed.
• Overseeing assistant cooks and other kitchen team member.

Requirements

• Diploma/Certificate in Culinary from a reputable institution
• Proven work experience in the same role in a reputable Restaurant, or a similar role in a busy establishment
• Ability to work independently and/or in a team
• Sound knowledge and understanding of cooking procedures.
• Knowledge of food sanitation and health requirements
• Excellent communications skills and confidence
• Strong understanding of food handling techniques.
• A highly customer-oriented individual.
• Ability to solve a problem independently.

go to method of application »

Responsibilities

• To work with the kitchen team to produce high standard food on a daily basis.
• To take responsibility for the daily paperwork, such as ordering etc.
• To ensure that the temperature records and monitoring is done on a daily basis.
• To ensure that cleaning schedule is adhered to.
• To assist with menu planning.
• To manage assist in food costing and staff resources to achieve targeted budgets.
• To report and where possible take action on customers’ complaints and compliments.
• To undertake project work & training, develop skills in food production, management & enhancing customer service.
• To take responsibility for the adherence & compliance of all health, safety and food hygiene legislation.
• To report and where possible attend to and take all necessary action in the event of accident, fire, loss, lost property, damage, or any irregularities and complete the necessary reports.
• To cover all Head cook’s duties in his/her absence.

REQUIREMENTS

• Degree or Diploma from a recognized culinary/Hospitality institution.
• At least 3 years proven experience in the same or related role (preferably in a large kitchen)
• Exceptional proven ability in kitchen management.
• Ability to work well under pressure in a fast-paced environment.
• Outstanding communication and leadership skills.
• Up to date with culinary trends and optimized kitchen processes.
• Good understanding of F&B technology management software, POS etc.

go to method of application »

Service Crew

• The Service Crew Member position is responsible for providing exceptional guest service and support, while working closely with the Unit Manager and other Team Members to maintain operational standards and procedures. This position requires an all rounded person experienced in cashiering, service, and barista services. This position has direct interactions with Guests and members of the field operations team.

Key Tasks

• Greets guests with a smile, receives orders, processes payments, and responds appropriately to customer issues
• Operates cash register or point of sale devices, as needed, and uses valueadded suggestive-selling techniques to generate additional sales opportunities
• Verifies the accuracy of guests’ orders
• Issue receipts, refunds or change due to customers
• Prepares and packages food and drink products
• Cleans kitchen area, counters, food preparation areas, and utensils
• Cleans dining room, restrooms and exterior grounds
• Maintains health and safety standards in work areas
• Unloads and stocks inventory items as needed
• Performs duties at multiple workstations (e.g., waiter, cashier, barista etc.)
• Prompt and regular attendance on assigned shifts
• Follows Clients ® uniform and grooming standards and policies
• Resolves customer complaints
• Learns team effectiveness skills; works with others to achieve team goals
• Responds to guests’ needs in a professional and polite manner
• Communicates in a positive manner with customers, peers, and managers
• Quality, Health, Safety & Environment
• As an employee I am also responsible for:
• Ensuring that my workstation is set up correctly for my individual requirements.
• Ensuring that my working area is free from slip and trip hazards.
• Being aware of my own personal safety whilst entering, leaving and working at any work station (I must not put myself at risk). reporting any hazards and defects.
• Following good housekeeping rules at all times.
• Ensure I comply with the HSE requirements.
• Attend all HSE training requested by Human Resources & the HSE department.
• Follow all requirements set out in the client & SLMC QHSE Policy.
• Decision Making Authority
• As delegated by the Supervisor & Unit Manager as per the set out standard operating procedures.

Skills & Competencies
Competencies – Leadership

• Team Player
• Setting Priorities
• Mentoring Ability

Competencies – Business

• Keeping overview
• Customer relation

Competencies – Personal

• Good communicator
• Self-Motivated
• Problem solving skills
• Self-motivated
• Confident
• Creative
• Language Skills
• English: fluent in written and spoken

go to method of application »

• The Restaurant Supervisor position is responsible for overseeing the operations of the restaurant including the staff, expediting the customers’ orders as needed and maintaining good working relationship with the suppliers.

Key Tasks

• scheduling restaurant staff and delegating tasks
• hiring, training, and managing restaurant staff,
• ordering food, alcohol, and cleaning supplies
• supervising the preparation, display, and delivery of food and drinks
• ensuring prompt and friendly customer service
• maintaining quality and service standards
• ensuring all staff are knowledgeable about menu offerings and individual ingredients
• educating staff about potential food allergies and how to make customers aware of these ingredients
• maintaining good relationships with suppliers
• meeting quarterly budgets and quotas
• reducing operational costs
• increasing productivity
• ensuring all staff follow strict personal safety, food safety and food storage guidelines
• supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards
• managing inventory
• interacting with restaurant guests to gauge satisfaction and improve customer service
• responding to customer feedback and resolving conflicts effectively
• operating the point-of-sale system, processing payments, and issuing gift cards
• arranging group events and ensuring the restaurant and staff meet service and food expectations

Quality, Health, Safety & Environment

As an employee I am also responsible for:

• Ensuring that my workstation is set up correctly for my individual requirements.
• Ensuring that my working area is free from slip and trip hazards.
• Being aware of my own personal safety whilst entering, leaving and working at any work station (I must not put myself at risk). reporting any hazards and defects.
• Following good housekeeping rules at all times.
• Ensure I comply with the HSE requirements.
• Attend all HSE training requested by Human Resources & the HSE department.
• Follow all requirements set out in the client & SLMC QHSE Policy
• Decision Making Authority
• As delegated by the Supervisor & Unit Manager as per the set out standard operating procedures

Skills & Competencies
Competencies – Leadership

• Team Player
• Setting Priorities
• Mentoring Ability

Competencies – Business

• Keeping overview
• Customer relation

Competencies – Personal

• Good communicator
• Self-Motivated
• Problem solving skills
• Self-motivated
• Confident
• Creative

Language Skills

• English: fluent in written and spoken