Gunpowder, a vibrant, home-style independent restaurant group in East London, is looking for 3 full time Bartenders to support the opening of its new restaurant, Gul and Sepoy, which will come to life in September 2022.
The culture is friendly, professional, honest and with a ‘Muck in’ attitude – these character traits are arguably more important than your previous experience.
Restaurant Supervisors x2
Our Restaurant Supervisors will motivate our Waiting Staff to deliver an exceptional service and maximize customer satisfaction.
Our Supervisors will oversee the smooth and efficient running of day-to-day restaurant operations, as well as maintaining high productivity and quality, efficient shift management and best in class customer-service standards.
We’ll expect you to estimate future needs for goods, kitchen utensils and cleaning products. You’ll also ensure compliance with sanitation and safety regulations through training and monitoring new and current employees regarding proper customer service practices.
Waiting Staff
We are looking for a team of engaging, friendly, positive Waiting Staff to prepare the restaurant for service, take orders and deliver food and drinks to our customers. You will greet and serve customers, providing detailed information on our menus, multi-tasking various front-of-house duties and providing the bill.
Effective communication with chefs is essential in order to ensure orders are accurate and delivered promptly.
Head Bartender
We are looking for a Head Bartender to supervise and coordinate our team of Bartenders. You’ll test new recipes and take the lead on preparing a range of stunning drinks for our guests to experience.
You’ll also focus on ensuring that beverages are stored properly, enforcing safety regulations and maintaining supplies. Our perfect candidate will showcase beverage preparation knowledge, dexterity, leadership, supervisory skills and great organisation skills.
Bartenders x3
We are looking for 3 enthusiastic bartenders to provide an inspiring guest drinking experience. You will have a track record in creating classic and innovative drinks, assessing customers’ needs and preferences and making recommendations.
Behind the scenes, we’ll also need you to restock and replenish the bar inventory and supplies, keeping the bar clean and organised.
Assistant Chefs x2
Our Assistant Chefs provide support to our Head Chef and Executive Chef, drawing on their deep knowledge of food preparation activities, ingredients and food combinations to assist the Executive Chef in preparing exceptional meals.
The main duty of an Assistant Chef is to ensure that all ingredients are available so that meals can be prepared without any hindrances or delays. Typically, Assistant Chefs ensure that clean cooking utensils, chopped ingredients and clean work areas are set up so that the Head Chef can deliver aesthetically pleasing delivery plates and accurate portions every time.
Finally, the Assistant Chefs must monitor food budgets and make sure that all supplies are bought within the set budget, storing all food items in a safe and orderly manner.
Senior Sous Chef - Grill
Our Senior Sous Chef works alongside our Head Chef and Executive Chef to manage daily kitchen activities, including: overseeing staff; aiding with menu preparation; ensuring food quality and freshness; and monitoring ordering and stocking. He/she will also provide assurance that the quality and consistency of all meals are at the highest standard by following designated recipes.
Our Senior Sous Chef leads the kitchen team in the Head Chef's absence, providing guidance to junior kitchen staff members relating to line cooking, food preparation and dish plating.
Junior Sous Chef - Curry/Sauces
Our Junior Sous Chef operate as assistants to our Sous Chefs, taking responsibility for the smooth running of all food production through managing: inventory; kitchen staff; and food preparation. They also assist in overseeing and directing all aspects of the operation of the kitchen, including storing and service delivery to customers at the restaurant.
A key part of the role is to plan for the volume of food that will be ordered and how long it will take. Together with the senior kitchen staff, junior chefs are in charge of such logistics. They also assist in developing strategy for cross-marketing with the aim of increasing profit. This could mean pairing drinks with the food served.
Attention to detail is a crucial element within this role and all Junior Sous Chefs must be aware of the specific ingredients and their measurements. Finally, they are responsible for tasting meals/sauces before they are served to customers, to ensure they meet our standards.
Pastry/Pantry Chef
The Pastry/Pantry Chef will be responsible for creating, preparing, producing and baking all pastries, breads, rolls and desserts for the restaurant. They will prepare pastry food items according to designated recipes.
A key part of the role is to ensure quality standards whilst also ensuring to maintain cleanliness and comply with food sanitation standards at all times. This role will also stock, maintain and ensure proper storage and refrigeration of an adequate supply of all prepared product.
Finally, they will also develop new products for a-la-Carte and catering menus, as needed.
There will be shift and weekend work and all relevant Health and Safety Regulations training will be provided, along with a thorough induction to our way of working.
We’d love to hear from you if you think you fit the bill and are free on the 4th September 2022 to join us for our recruitment open day.
Please note the closing date for applications is 28th August 2022. We will respond to all successful applicants between 30-31st August with details of the next stage.
All applicants must have the right to live and work in the UK.