Overview
Location: National Museum of Scotland, Edinburgh, EH7 6JF
Salary: £12.00
Benugo brand stretches from our own award-winning high street stores to cafes and restaurants within some of the world’s best loved public spaces and visitor attraction.
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To consistently deliver the Benugo customer experience to the highest levels through service and product excellence, including attention to health and safety practices, hygiene and cleanliness standards, and the control of stock wastage levels
Responsibilities will include (but not be limited to) the following:
· To lead a section of the kitchen and control the preparation and cooking of menu items
· To assist in the preparation and cooking of menu items as directed by the Head Chef or Sous Chef
· Consistently demonstrate and apply health, safety and hygiene standards
· Maintain high standards of punctuality, attendance and personal presentation
· Support the wider team through proactive teamwork and cooperation
· Actively participate and contribute towards achieving goals
· Maintaining up-to-date and detailed knowledge of the company’s products, services and procedures
· Actively participate and contribute towards achieving goals
- Contributing to strategic projects or group initiatives as and when required
Other:
- Attending any training and or meetings as required by the company
- Representing the company and yourself in a professional manner
- Taking responsibility for your own personal development at work and striving to be the best in what you do; taking pride in your work
- Participating in performance reviews and actively engaging in discussions around personal performance objectives with relevant line manager/s
- Adhering to all statutory company policies and procedures
- Ensuring that you are fully aware of and adhering to the health and safety regulations concerning your employment and promoting and ensuring a safe environment for yourself, your colleagues and clients
- Any other reasonable tasks that may be required from time to time
WHAT YOU BRING TO THE TABLE:
- Leaving Cert level education or above
- NVQ qualification or equivalent
- Successful progressive background in catering
- Ability to display a real passion for food and customer service
- Flair and innovative with menus and food presentation
- Good listening skills
