Café Culinary Leader

4 weeks ago

East Horsley, Surrey, United Kingdom Omni Group Ltd Full time
Café Culinary Leader

We are seeking a skilled Café Chef, Cook, or Manager to join our team at Omni Group Ltd.


The ideal candidate will possess a passion for culinary arts, a dedication to customer service, and a comprehensive understanding of food safety regulations and hygiene practices.


As a true 'food enthusiast', you will demonstrate meticulous attention to detail and thrive in a dynamic, fast-paced environment.

Your primary responsibilities will include crafting and presenting a variety of delectable dishes, ranging from classic breakfast options to light lunches and pastries.

Given the diverse preferences of our clientele, it is essential that you are adept at accommodating dietary restrictions and food allergies, ensuring that special requests are met whenever feasible.

Key Responsibilities:

  • Type: Permanent
Hours: 7am to 2pm, Monday to Friday, with alternate Saturdays

We are looking for someone who can meet the current demands of our customers (breakfast, lunch, baked goods, and exceptional coffee), address special dietary needs (including gluten-free, vegetarian, and allergen considerations), and assist in expanding our menu and business offerings.


There is an opportunity to collaborate with management and fellow team members to innovate and refresh the menu with seasonal selections and new dishes, contributing creative ideas to enhance the café's culinary offerings and align with customer preferences.


As a small business, it is crucial to find a candidate who can foster a positive and welcoming atmosphere for both staff and patrons.

We require someone with relevant experience who can maintain a clean and organized kitchen, adhering to food safety and hygiene standards.

Additional Duties Include:

  • Monitoring temperatures and maintaining records
  • Managing stock levels
  • Ensuring food supplies are fresh and of high quality
  • Supervising staff
Food Preparation:

  • Preparing and setting up food for daily service.
  • Cooking and serving food to customers as requested, promptly and consistently.
  • Assessing food and supply requirements based on menu offerings.
  • Minimizing waste and controlling inventory.
  • Ensuring compliance with food safety and hygiene regulations.
Customer Engagement:

  • Encouraging and training staff on menu items and hospitality best practices.

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