Your journey with us
Now that we’ve got you, we don’t want to lose you, so we’ll try to keep things alive by giving you plenty of attention along the way.
We want you to have the opportunity to continue to grow and hope that you’ll want to keep learning and contributing.
To keep us playing as a team, on the same wavelength, there are some key stages:
Your induction
where you get all the information, you’ll need to hit the ground running.
Training
starts from day one and continues indefinitely… there’s always more to learn! Your training will be structured and monitored and you’ll be given feedback along the way so you’ll know how you’re doing.
An informal job chat
after a month, to check your progress.
After three months
a probationary review meeting with your manager to make sure things are going well and identify ways to make them even better.
Our performance appraisal system
focuses as much on teamwork and integration as it does on overall performance. From your induction onwards, all appraisals will provide opportunities for two-way feedback. Appraisals take place every 6 months after your probationary review meeting. They are designed to look at your progress, help you to fulfill your responsibilities and aspirations and also provide you with really constructive feedback. On a daily basis we’ll be coaching you we’ll be there for you if you want a chat about anything.
Key ingredients
When you start, you’ll be given a job description for your particular role and department. But we really do see everyone as part of the same team so here are some key points for every type of role – just so you have an idea of everyone’s priorities and how you all fit together.
General Manager
Your General Manager (GM) is ultimately responsible for everybody’s safety, well-being and the achievement of high standards at all times. They must understand every department in the building, know exactly what each role involves and have the ability to make key decisions at any level, whether it be dealing with issues on the restaurant floor, or managing the commercial side of the business. The GM is hands on and will run shifts as part of the management team – always approachable and ready to muck in. The GM constantly looks to improve how we work in Long Chim and aims to inspire the same ambitions in all staff.
Head Chef
The Head Chef is a brave individual – someone who has embraced the challenge to bring Long Chim dishes to life! A great manager as well as a talented chef, the head chef oversees all aspects of kitchen life, from recruitment, training and development of staff to the consistent delivery of flawless dishes to our customers. The Head Chef is hands on, working shifts and running the pass during service as well as ensuring that the highest standards of health and safety are followed – and of course, that every chef and kitchen porter is a happy, motivated team player.
Junior Sous Chef
The first rung on the ladder of management for a chef and a real step up for a service chef who’s proved they can not only cook our wonderful food consistently, but also have the ability to lead a team. A Junior Sous Chef will take on specific responsibilities and learn to organise, train and inspire the brigade working alongside the senior chefs and the front of house managers.
Kitchen porters/Stewards
Our porters are invaluable and the backbone of the kitchen – providing clean dishes, a clean and safe working environment and a solid base from which everyone else can do a great job. Never underestimate a great porter, when service is in full flight they can be the most important human being in the room.
Hosts/Seaters
As first point of contact at the door, Hosts/Seaters are our biggest ambassadors. Greeting and seating customers is their core responsibility. They need to be charming, polite, calm, inventive, confident, helpful and the source of all information at all times. When the restaurant is full they have to organise, inform and communicate with customers queuing for tables. Hosts/Seaters are crucial to the success and reputation of our business and provide and link between the restaurant and the door.
Bussers / Runners
When you need something but don’t have a second pair of hands… whether on the restaurant floor or working with the bar, Bussers are invaluable back up. Stocking up, keeping things tidy and most importantly, keeping one step ahead in a busy environment, the Busser’s job is never done but we appreciate their support and flexibility. A great way to learn how things work before moving onwards and upwards.
Restaurant Managers
Our Restaurant Managers work with the GM in leading and motivating the team. When they’re on duty, the Restaurant Managers are fully responsible for the restaurant so they’re well trained to deal with every eventuality! In addition to running shifts, the Restaurant Managers manage their own teams: waiting staff, bar staff and hosts/seaters. This includes recruitment, training and development of their people as well, of course, as having a strong understanding of how every other department works. We hope that our Restaurant Managers will be GMs of the future so we look for great potential in them.
Sous Chef
The right hand of the Head Chef, the Sous Chef is a brilliant deputy who will work alongside the Head Chef to inspire and produce the same high standards of food and performance from the kitchen team. Also involved in recruitment, training and development, the Sous Chef has shared responsibility for key areas within the kitchen and we hope, is a Head Chef in the making.
Service chefs
Our kitchen team is made up of Senior Chef de Partie’s, Chef de Partie’s, Commis Chefs and Kitchen Porters. Senior Chefs de Partie’s are capable of running the pass and taking charge of the kitchen in the absence of either the Head or Sous Chef. They provide invaluable back up and run the busiest sections. Chefs de Partie will be responsible for individual sections in the kitchen. Commis Chefs provide valuable support duties in preparation of ingredients and compilation of dishes.
Waiters
Right on the front line, we look to our waiting staff to provide exceptional service. Our expectation is that they use their in-depth knowledge to guide customers around our fantastic menu, never taking the easy option, always anticipating people’s needs and making sure they have the best possible time. They are friendly, attentive, genuine and treat each table as individuals, rather than following a standard format for service.
Bar Staff
Often first port of call, our bar has many functions – providing drinks for waiting staff to deliver to customers in the restaurant, the final step in the queue, or a stop off for someone who just wants a great drink. Bartenders want to please, often within a short period of time, and we are proud to have a fantastic list of drinks.
BE POSITIVE
We know you’re going to be proud of working here, you’ll always want to do your best and every aspect of your performance will meet our highest standards. We expect you to have lots of team focus and be able to represent Long Chim brilliantly at all times.
We want to impress and the way to do that is to be prepared to hit the ground running every time, paying attention to detail and always having a positive attitude. We want to stand for “the best service, by everyone, for everyone”.
BE PROFESSIONAL
First of all get to work on time! It’s stating the obvious but if you don’t, you’re letting your colleagues down. Remember that your shift start time is when you should be in uniform, with the appropriate kit, in position, absolutely ready to go.
For all staff – and this also includes chefs working in our open kitchen- your appearance must be spot on. We want you to look (and smell!) clean, pay particular attention to personal hygiene (washing hands frequently) and to make sure that your behaviour is appropriate at all times. So a positive, communicative, enthusiastic attitude – no swearing, gesturing, or any form of negativity please. There’ll be more specific information on shift times, uniform and what to do if you can’t come to work from each department.
Well hello there, you found me!
If you’ve read this far it means you are clued up on everything you need, to begin your exciting journey at Long Chim.
We couldn’t be happier to have you join our amazing team and become part of our big happy family!
If you have any questions about anything you’ve read in here or in your Staff Handbook, then please do not hesitate to get in contact with your manager or HR. They are here to support you and watch you grow.
In return for endless career opportunities all we ask is that you live and breathe our values every day. Feel Good, Inspire everyone around you, Respect yourself and others and Evolve by being your best self.