Chef de rang, Waiter, Commis waiter, Head waiter
About the job
Responsibilities:
·Set up the restaurant daily.
·Follow Rüya's service standard and company procedure.
·Carry out any other reasonable duties and responsibilities assigned by the Restaurant Management.
Requirements:
·Preferably 2-3 years’ experience working in a fast pace restaurant or similar environment.
·Food Safety awareness.
·Excellent knowledge of creating desserts.
·Good and clear communication.
·Able to work as a team.
·Can do attitude.
What we offer:
·From 30 hours to 48 hours weekly contract
·Competitive salary (Cash Tips and service charge)
Benefits:
·28 Days holiday
·50% discount off at Rüya and at Coya
·On the job Training and development
·Company pension
·Free staff meal
·Refer a friend scheme
·International transfer opportunities
https://www.google.co.uk/amp/s/www.telegraph.co.uk/luxury/drinking-and-dining/mekan-ruya-mayfair-bar-review/amp/
- Number of positions: 10
- From 21,500 pounds to 26,000 pounds per annum.
- none
- Staff Meal, Team building program, Training program, discount in our restaurant
- Department: F&B service Hostess Sales & Marketing Tourism F&B Service
About you
Greet, meet and sit
Menu handover
Beverage service
Taking an order
Table maintenance
Table talk excellency
Clearing table professionally
Dessert order
Up sale after-dinner
Dealing with feedback
Working events
We will provide you with all the training you need as we deliver a well structured training program.
- Languages required: English, Turkish, and Russian. Afrikaans, Arabic, Chinese, French, Japanese, Romanian, and Spanish are a plus
The company
Rüya is a place where you can share your stories and open your mind to the fresh flavors of Anatolian cuisine, where quality food is served with hearty conversation.
Enjoy authentic, contemporary Anatolian cuisine in a lively, relaxed setting. Indulge in a culinary journey, rooted in Turkey’s rich history and enthused with the vibrancy of modern day Turkey, from the Black Sea to the Mediterranean.
The Anatolian kitchen is as rich in flavors as the history of its lands. Embark on a culinary journey through the food regions of Turkey with mezes from Marmara, Pides from the Black Sea region, olives from the Aegean Sea and kebabs from South eastern Anatolia. There’s passion and personality, boldly recreated by head chef Colin Clague, in every dish.
Chef de rang, Waiter, Commis waiter, Head waiter
Full-time,Seasonal,Internship,Graduate program,Part-time, More than 1 year
Start Date:
Latest start date: