Total 7 job vacancies by EMPORIUM RESTAURANTS LTD

Description
Emporium Restaurant is hiring a skilled Chef to create authentic Sri Lankan baked goods and traditional sweets. From soft coconut-infused cakes to perfectly crafted sweets like kavum and dodol, your expertise will bring a touch of heritage to our dessert offerings.

Responsibilities
Prepare Sri Lankan baked goods and sweets with precision and consistency.
Develop and refine recipes in collaboration with the management.
Manage inventory for baking and sweet-making ingredients.
Maintain high standards of cleanliness and compliance with food safety regulations.
Train kitchen staff in traditional sweet preparation techniques.
Qualifications
Minimum 3 years of experience in baking and preparing traditional Sri Lankan sweets.
Knowledge of authentic recipes and baking techniques.
Familiarity with food safety and hygiene standards.

Description
Emporium Restaurant is looking for a skilled Chef to specialize in crafting authentic Sri Lankan short eats. From crispy rolls to savory cutlets, this role involves preparing high-quality snacks that reflect the bold flavors of Sri Lanka.

Responsibilities
Prepare a variety of Sri Lankan short eats such as patties, rolls, and samosas.
Maintain consistency in flavor, texture, and presentation.
Manage ingredient stock and minimize waste.
Train kitchen staff on short eats preparation.
Ensure kitchen cleanliness and compliance with food safety regulations.
Qualifications
Minimum 3 years of experience in culinary roles, focusing on Sri Lankan short eats.
Expertise in traditional recipes and preparation techniques.
Knowledge of food safety and hygiene standards.

Description
Emporium Restaurant is seeking a talented Chef skilled in preparing authentic Sri Lankan dishes. This role involves creating flavorful meals, maintaining high food quality, and contributing to a standout dining experience.

Responsibilities
Prepare and cook authentic Sri Lankan dishes to high standards.
Maintain kitchen hygiene and food safety regulations.
Collaborate with management to develop seasonal menus.
Train kitchen staff in traditional Sri Lankan recipes and techniques.
Ensure consistency in flavor, portioning, and presentation.
Qualifications
Minimum 5 years of culinary experience, specializing in Sri Lankan cuisine.
Strong knowledge of spices, cooking techniques, and presentation.
Ability to work in a fast-paced kitchen environment.

Description
Emporium Restaurant is seeking a skilled Kitchen Manager to oversee the preparation of authentic Sri Lankan dishes, ensure efficient kitchen operations, and maintain quality standards. The ideal candidate will have strong culinary expertise, leadership skills, and a passion for Sri Lankan cuisine.

Responsibilities
Oversee daily kitchen operations, ensuring smooth workflow.
Maintain high food quality and consistency.
Train and supervise kitchen staff, fostering teamwork.
Manage inventory, monitor stock levels, and reduce waste.
Ensure compliance with health and safety regulations.
Collaborate with management to develop and refine the menu.
Qualifications
5+ years of experience in kitchen management or culinary leadership.
Expertise in Sri Lankan cuisine preparation and presentation.
Strong organizational and time-management skills.
Knowledge of health, safety, and hygiene standards.
Proven ability to manage kitchen staff effectively.

Description
Emporium Restaurant in England is looking for a skilled Restaurant Manager with at least 5 years of experience to lead operations and deliver an exceptional Sri Lankan dining experience. This role involves overseeing staff, maintaining service quality, and ensuring efficient daily operations.

Responsibilities
Team Leadership: Hire, train, and manage staff, fostering a collaborative environment.
Customer Service Excellence: Ensure exceptional service and handle guest issues promptly.
Operations Management: Oversee opening/closing procedures, inventory, and compliance with safety standards.
Financial Oversight: Manage budgets, control costs, and track revenue goals.
Marketing & Promotions: Plan promotions, special events, and seasonal offers.
Quality Control: Maintain high food, presentation, and cleanliness standards.
Problem-Solving: Swiftly address guest and staff concerns professionally.
Qualifications
5+ years of restaurant management experience in a high-volume setting.
Strong leadership, organizational, and interpersonal skills.
Proficiency in budgeting, financial reporting, and cost management.
Passion for hospitality and delivering outstanding guest experiences.
Ability to thrive in a fast-paced environment with a flexible schedule.

Description
Emporium Restaurant Group is looking for a highly motivated and experienced Restaurant Manager to lead and oversee daily operations at one of our premier locations. This role is perfect for a dynamic individual with a passion for hospitality, strong leadership skills, and a commitment to delivering an outstanding dining experience. As the Restaurant Manager, you will be responsible for managing the team, driving exceptional customer service, and ensuring smooth restaurant operations.

Responsibilities
Team Leadership: Hire, train, and manage restaurant staff, fostering a positive and collaborative team environment.
Customer Service Excellence: Ensure exceptional service is delivered to every guest, addressing any issues promptly to maintain high satisfaction levels.
Operations Management: Oversee daily operations, including opening and closing procedures, inventory management, and compliance with health and safety standards.
Financial Oversight: Manage budgets, control costs, and monitor revenue goals to ensure the restaurant meets financial targets.
Marketing and Promotions: Coordinate with the marketing team to plan and implement promotions, special events, and seasonal offers.
Quality Control: Maintain high standards for food quality, presentation, and cleanliness to enhance the guest experience.
Problem-Solving: Address and resolve guest and staff concerns swiftly, ensuring issues are managed professionally.
Qualifications
Experience: Minimum of 5 years of experience in restaurant management, with a track record of success in leading a high-volume restaurant.
Leadership Skills: Strong leadership and interpersonal skills with the ability to motivate and mentor team members.
Financial Acumen: Proficiency in budgeting, financial reporting, and cost control.
Customer Service Orientation: A passion for hospitality and a commitment to delivering an outstanding guest experience.
Organizational Skills: Ability to manage multiple priorities and thrive in a fast-paced environment.
Flexible Schedule: Willingness to work evenings, weekends, and holidays as required.
Job Benefits
Competitive Salary: Reflective of experience and expertise.
Employee Discounts: Exclusive discounts at all Emporium Restaurant Group locations.
Career Advancement: Opportunities for growth and development within our expanding restaurant group.
Comprehensive Benefits: Health, dental, and vision insurance packages, along with retirement savings options.

Description
Emporium Restaurant Group is seeking a talented and passionate Assistant Chef - Cake Maker and Decorator to join our dynamic culinary team. This role is ideal for an individual with a flair for creativity in cake design and a commitment to producing high-quality, delicious baked goods. As an Assistant Chef, you will work alongside our head chefs and bakers, helping to create memorable desserts and beautifully decorated cakes that enhance our customers' dining experience.

Responsibilities
Bake Preparation: Assist with daily preparation and baking of cakes, pastries, and other dessert items.
Cake Decorating: Design, decorate, and customize cakes to meet client specifications and special events, ensuring impeccable aesthetics.
Inventory Management: Assist with ordering, managing stock, and maintaining an organized and efficient workspace.
Quality Control: Ensure all products meet our high standards of taste and presentation.
Collaboration: Work closely with the head pastry chef and kitchen staff to coordinate cake and dessert production.
Sanitation: Follow all safety and hygiene protocols to keep the baking area clean and compliant with health regulations.
Qualifications
Experience: At least 1-2 years of experience in cake making and decoration.
Technical Skills: Proficiency in various cake decorating techniques (fondant, piping, layering, etc.).
Education: Certification in culinary arts, pastry arts, or equivalent experience.
Attention to Detail: Strong eye for detail, with a commitment to creating visually appealing and high-quality products.
Team Player: Ability to work well in a fast-paced, collaborative environment.
Flexibility: Willingness to work flexible hours, including weekends and holidays, as required.