Gastronomica ME has an immediate requirement for the following positions in Kuwait مطلوب للتوظيف في المناصب التالية بالكويت
Junior Call Center Agent
The Junior Call Center Assistant is responsible for responding to guest and client queries in an appropriate and timely manner by answering calls and following up on queries and orders. Additionally they will be responsible for maintaining and obtaining information by answering telephone calls; confirming orders and verifying information.
Duties & Responsibilities
· Answer inbound calls as well as making outbound calls to assist customers who have specific
inquiries.
· Maintaining and accurate record of call data information including; name, telephone number,
request made, etc.
· Logging all call data and updating the existing databases with changes and the status of each
client and customer request.
· Respond promptly and professionally to client and customer complaints escalating them to
the relevant department supervisor and manager when required.
· Identify customers’ needs, clarify information, research every issue and provide solutions
and/or alternatives
· Seize opportunities to upsell products when they arise.
· Build sustainable relationships and engage customers by taking the extra mile.
· Provide personalized customer service of the highest level assuring a prompt and an accurate
response to inquiries by phone and/or email.
· Prioritizing all calls and requests, dealing with all in a timely and effective manner
· Remain well versed on all Restaurant details including; type of cuisine, location, opening &
closing times, reservation policy, menu items, catering facilities, etc.
· Deal with displeased customer professionally, attempting to resolve issues positively and
avoiding escalations.
· Promptly dealing with dropped calls/missed calls, calling back and replying to voicemails and
messages.
· Maintaining an accurate filing and administrative system including; emailing, filling up
paperwork, completing necessary paperwork/documents and liaising with other departments.
· Preparing reports and analyzing call center data to improve processes, ensure resources are
properly allocated, and maximize efficiency and customer satisfaction.
· Maintaining a positive, empathetic and professional attitude toward customers at all times.
. Any other duties as assigned by direct supervisor.
Sushi Chef- CDP/DCDP/Commis
Working under the Head Sushi Chef, the Sushi Chef’s job description entails both leadership responsibilities and hands-on culinary output. The Sushi Chef is a skilled and trained specialist with expert knowledge of their section, responsible for the daily production of the sushi station.
Duties and Responsibilities:
· To undertake the preparation and production of all food orders as required from the menu, ensuring the delivery of correct orders and appropriate presentation and quality for each service.
· To ensure the kitchen is open and closed at all times appropriate to the needs of the organization and in agreement with the Head Sushi Chef.
· To be responsible for the presentation, cleanliness, and hygiene of the Sushi station and your own person at all times, ensuring hygiene procedures are followed and undertaking cleaning duties in line with the cleaning rota, and as directed by the Head Sushi Chef.
· To ensure food safety and hygiene at all times, following correct procedures for the cleansing and preparation of all raw food, dating and rotating all products correctly, and checking quality and freshness of food prior to use.
· To ensure all storage areas, utensils and equipment are clean, tidy, and organized at all times.
· To implement adequate systems of stock and waste control as directed by the Head Sushi Chef.
· To be flexible and approachable in all working conditions to ensure a smooth operation between departments and meet the needs of the operation.
· To monitor and record any wastage
· To develop positive working relationships within all the teams of the operation.
· To attend and contribute to training or meetings as required.
· To carry out any further duties as reasonably requested by the Head Sushi Chef and/or other senior management.
· Actively share ideas, opinions, and suggestions in daily shift briefings.
· To ensure all sushi station colleagues are aware of standards and expectations.
· To have full knowledge of all menu items, daily specials, and promotions.
· To follow kitchen policies, procedures, and service standards.
· To follow all safety and sanitization policies when handling food and beverage.
Hostess
In the restaurant industry one of the first and last people that guests interact with is the receptionist/host/hostess. As the saying, “The first impression is the last impression”, tells us it is imperative that the hostess needs to be presentable, polished and professional in all their actions, and the way they carry themselves, from the start to the end of their shift. The hostess is the personal representation of our brand and the overall service quality of our restaurant. The hostess welcomes the guests, organizes the seating arrangements, handles reservations, organizes pick-up/take-out orders, deals with guest complaints, and ensures guests are comfortable all the way through to the farewell stage.
Duties & Responsibilities
· Maintain guest relations.
· Maintain guest history and database.
· Develop strong contacts for the restaurant and maintain Public relations.
· Monitoring the open dining sections of the restaurant for empty and cleaned tables, manages
seating.
· Estimating wait times for guests/ scrutinize the guest waiting list.
· Responsible for answering the telephone and booking reservations.
· Analyze customer problems and find solutions.
· Assist the restaurant manager in the proper organization and running of the restaurant.
· Co-ordinate between kitchen, front of the house and the guests to ensure smooth operations.
· Take up responsibilities of operations and handle shifts.
· Assist and guide waiters during busy hours.
· Allocate staff and make duty rosters.
· Do any other related tasks at the instruction of the Restaurant Manager.
· Maintain a clean and orderly reception area and manages stationary and menus.
· Other opening, hand over, ongoing and closing duties.
. Participate in all pre-shift and all other operational meetings.
Skills
· Ability to take and follow instructions both written and verbal.
· Basic assessment and math skills.
. Strong interpersonal and communication skills.
Food Safety Quality Assurance Officer /Auditor
Responsible for executing food safety audit programs and ensuring that audit plans are delivered as required by the business, supporting compliance with food safety regulations and Gastronomica requirements.
Duties & Responsibilities
Conduct food safety audits in a professional manner in accordance with the audit plan and Gastronomica standards.
Use various audits and reporting tools to conduct audits effectively.
Execute the audit plan and respond to additional audit requirements as directed by the line manager.
Work with outsourced audit service provider/s to ensure all parties are consistent and aligned.
Prepare reports and deal with inquiries to highlight risks and trends and recommend actions. Support the Audit Manager-Quality Assurance to ensure that audit tools are aligned to internal and regulatory requirements and make recommendations as needed.
Maintain food safety audit standards, protocols, audit data, and store lists.
Any other duties to support QA function as required by the Audit Manager-Quality Assurance.
Conduct audits and follow up by coaching
Aid the development and implementation of Quality Assurance standards
Work with Supply Chain to improve Supplier quality issues
Assist in the training of employees, on quality and regulatory requirements
Work with external contractors for effective service delivery (e.g. pest control)
Monitor compliance with quality and regulatory requirements
Ensures appropriate Risk Assessments are conducted and audited at regular intervals and that immediate or potential risks are escalated to Senior Management through an Incident Management Process. Recommend improvements to audit programs as required
Ensure effective follow-up on audit action plans is conducted. Provide recommendations for acceptance or refusal of all assigned suppliers
Evaluate new facility and equipment design, plans, and installations and recommend improvements from an auditor perspective, while keeping abreast of new findings and practices related to food safety and regulatory compliance of ingredients, finished foods, and potential contaminants. Recommend best practices to rectify observed processes during audits
.png)
