Place of Work: As assigned by the Employer within its establishments or at events catered&nbsp;for by the Company.
 Reporting To: Immediate Supervisor or Restaurant Manager

Main Purpose of the Role
 To provide guests with a warm welcome, manage reservations, and coordinate seating to ensure efficient and friendly service in line with Bounce Catering Ltd&rsquo;s standards.
 Duties and Responsibilities
<ul>
<li>Guest Reception</li>
<li>Greet and welcome guests upon arrival with a professional and friendly attitude.</li>
<li>Manage reservations, waiting lists, and walk-in guests efficiently.</li>
<li>Escort guests to their tables and present menus.</li>
</ul>
Communication and Coordination
<ul>
<li>Liaise with the restaurant and bar team to manage table assignments.</li>
<li>Provide accurate wait-time estimates to guests.</li>
<li>Handle phone inquiries and booking confirmations courteously.</li>
</ul>
 Presentation and Conduct
<ul>
<li>Maintain a neat, professional appearance at all times.</li>
<li>Ensure the entrance and reception area remain tidy and welcoming.</li>
<li>Assist in guest feedback collection and service recovery when required.</li>
</ul>
Flexibility
 The Employee acknowledges that due to the nature of the hospitality industry, working hours may include weekends, public holidays, evenings, or split shifts. The Employee agrees&nbsp;to perform additional duties reasonably requested by Bounce Catering Ltd as may be&nbsp;necessary for the efficient running of the business.
Compliance
 The Employee shall at all times comply with:
<ul>
<li>The Employment and Industrial Relations Act (Chapter 452 of the Laws of Malta);</li>
<li>Any subsidiary legislation, collective agreement, or company policy applicable to the role;and&nbsp;Health and safety regulations and hygiene standards</li>
</ul>

BOUNCE CATERING GROUP LTD.


Place of Work: As assigned by the Employer within its establishments or at events catered
for by the Company.


Reporting To: Immediate Supervisor or Restaurant Manager



Main Purpose of the Role


To provide guests with a warm welcome, manage reservations, and coordinate seating to
ensure efficient and friendly service in line with Bounce Catering Ltd’s standards.


Duties and Responsibilities


 - Guest Reception

 - Greet and welcome guests upon arrival with a professional and friendly attitude.

 - Manage reservations, waiting lists, and walk-in guests efficiently.

 - Escort guests to their tables and present menus.


Communication and Coordination


 - Liaise with the restaurant and bar team to manage table assignments.

 - Provide accurate wait-time estimates to guests.

 - Handle phone inquiries and booking confirmations courteously.



Presentation and Conduct


 - Maintain a neat, professional appearance at all times.

 - Ensure the entrance and reception area remain tidy and welcoming.

 - Assist in guest feedback collection and service recovery when required.


Flexibility


The Employee acknowledges that due to the nature of the hospitality industry, working
hours may include weekends, public holidays, evenings, or split shifts. The Employee agrees
to perform additional duties reasonably requested by Bounce Catering Ltd as may be
necessary for the efficient running of the business.

Compliance


The Employee shall at all times comply with:


 - The Employment and Industrial Relations Act (Chapter 452 of the Laws of Malta);

 - Any subsidiary legislation, collective agreement, or company policy applicable to the role;and
Health and safety regulations and hygiene standards


Kitchen work

Catering

Cook

Certifed trade professions

Active

Waiter / Waitress

KITCHEN LEADERSHIP:&nbsp; The Head Chef role is a senior leadership position responsible for overseeing kitchen operations, driving culinary excellence and aligning with the group's vision across one or more outlets.


KITCHEN LEADERSHIP:
 The Head Chef role is a senior leadership position responsible for overseeing kitchen operations, driving culinary excellence and aligning with the group's vision across one or more outlets.







Head Chef

The Sous Chef role at Bounce Catering Group is a dynamic and pivotal position within a multi-outlet operation. Below is a concise breakdown of the key responsibilities and expectations for the role based on the provided description:
Key Responsibilities:
Support Leadership:
<ul>
<li>&nbsp;Assist the Executive Chef and Head Chefs in managing daily kitchen operations across multiple outlets, stepping in to lead when necessary.</li>
</ul>
Team Supervision:
<ul>
<li>Oversee and coordinate kitchen staff to ensure consistent food quality, portion control, and presentation aligned with Bounce Catering Group&rsquo;s standards.</li>
</ul>
Menu &amp; Cost Management:
Contribute to menu planning, recipe development, and cost control to optimise food costs and minimise waste.
Quality &amp; Compliance:
<ul>
<li>Maintain a clean, organised kitchen that adheres to Maltese food safety and HACCP regulations.</li>
</ul>
Training &amp; Mentorship:
<ul>
<li>Train, motivate, and mentor junior kitchen staff to uphold culinary standards across locations.</li>
</ul>
Inventory &amp; Supplies:
<ul>
<li>Manage stock levels, ordering, and inventory to ensure efficiency and quality, while liaising with suppliers for timely delivery of high-quality ingredients.</li>
</ul>
Operations &amp; Events:
<ul>
<li>Support catering and event operations, including large-scale functions and private bookings, ensuring seamless execution.</li>
</ul>
Equipment &amp; Maintenance:
<ul>
<li>Ensure proper use and maintenance of kitchen equipment.</li>
</ul>
Scheduling:
<ul>
<li>Assist with rostering to maintain adequate staffing levels.</li>
</ul>
Collaboration: 
<ul>
<li>Work closely with front-of-house teams to ensure smooth service and high guest satisfaction.</li>
</ul>
Brand &amp; Sustainability:
<ul>
<li>Uphold Bounce Catering Group&rsquo;s brand values, culinary standards, and commitment to sustainability.</li>
</ul>
Continuous Improvement:
<ul>
<li>Contribute to enhancing menu offerings and kitchen efficiency across all venues.</li>
</ul>


The Sous Chef role at Bounce Catering Group is a dynamic and pivotal position within a multi-outlet operation. Below is a concise breakdown of the key responsibilities and expectations for the role based on the provided description:

Key Responsibilities:

Support Leadership:


 - 
Assist the Executive Chef and Head Chefs in managing daily kitchen operations across multiple outlets, stepping in to lead when necessary.


Team Supervision:


 - Oversee and coordinate kitchen staff to ensure consistent food quality, portion control, and presentation aligned with Bounce Catering Group’s standards.


Menu &amp; Cost Management:

Contribute to menu planning, recipe development, and cost control to optimise food costs and minimise waste.

Quality &amp; Compliance:


 - Maintain a clean, organised kitchen that adheres to Maltese food safety and HACCP regulations.


Training &amp; Mentorship:


 - Train, motivate, and mentor junior kitchen staff to uphold culinary standards across locations.


Inventory &amp; Supplies:


 - Manage stock levels, ordering, and inventory to ensure efficiency and quality, while liaising with suppliers for timely delivery of high-quality ingredients.


Operations &amp; Events:


 - Support catering and event operations, including large-scale functions and private bookings, ensuring seamless execution.


Equipment &amp; Maintenance:


 - Ensure proper use and maintenance of kitchen equipment.


Scheduling:


 - Assist with rostering to maintain adequate staffing levels.


Collaboration: 


 - Work closely with front-of-house teams to ensure smooth service and high guest satisfaction.


Brand &amp; Sustainability:


 - Uphold Bounce Catering Group’s brand values, culinary standards, and commitment to sustainability.


Continuous Improvement:


 - Contribute to enhancing menu offerings and kitchen efficiency across all venues.
