Total 3 job vacancies by Latido Private Limited

Responsibilities:

• Prepare high-quality coffee, espresso drinks, teas, and specialty beverages.
• Provide attentive, friendly customer service at all times.
• Operate coffee equipment (espresso machine, grinders, brewers) safely and efficiently.
• Assist with bakery item display, reheating, plating, and basic food handling.
• Maintain cleanliness of the bar area, dining area, and equipment.
• Take customer orders, process payments, and manage POS transactions accurately.
• Restock coffee beans, milk, pastries, and other supplies.
• Follow food safety and hygiene standards.
• Support general shop operations as needed (opening/closing duties, basic prep tasks).

Requirements:

• Previous barista or F&B experience is a bonus, but not required—training will be provided.
• Strong communication and people skills.
• Ability to work in a fast-paced environment while maintaining quality.
• Reliable, punctual, and able to work independently.
• Willing to learn and take initiative.
• Able to work weekends and public holidays when required.

What We Offer:

• A supportive, small-team environment.
• Training in coffee preparation and bakery operations.
• Staff discounts on food and beverages.
• Opportunities to grow with the business.

Job Summary:

The Pastry/Baker is responsible for preparing a variety of baked goods and desserts while also assisting in the preparation of cold dishes. This role requires versatility, ensuring all food preparation meets the restaurant’s quality standards and is done in an organized and timely manner.

Key Responsibilities:

1. Pastry and Baking Duties:

• Prepare and bake a variety of baked goods, including breads, cakes, pastries, and other desserts.

• Follow standard recipes and adapt them for special requests or dietary needs.

• Ensure that baked goods are fresh, aesthetically pleasing, and consistent in flavor and texture.

• Create and decorate desserts and pastries for daily service and special occasions, such as holidays or events.

• Maintain and manage bakery inventory, ensuring ingredients are fresh and well-stocked.

2. Cold Kitchen Responsibilities:

• Prepare and plate cold dishes such as salads, appetizers, cold sandwiches, and other items from the cold kitchen menu.

• Assist in the preparation and portioning of ingredients for cold dishes, ensuring freshness and quality.

• Ensure proper handling and storage of perishable items, adhering to food safety guidelines.

• Collaborate with the Head Chef to design new cold kitchen menu items and seasonal offerings.

3. Quality Control:

• Monitor the quality of both pastries and cold dishes, ensuring they meet the restaurant’s standards for taste, texture, and presentation.

• Conduct regular checks to maintain consistency and freshness.

• Ensure proper temperature control for cold ingredients and prepared dishes.

4. Inventory and Ordering:

• Monitor stock levels for bakery ingredients, cold kitchen items, and ensure timely reordering to avoid shortages.

• Assist in receiving and storing deliveries, ensuring items are of the highest quality and freshness.

5. Collaboration and Communication:

• Work closely with the Head Chef and kitchen team to ensure a smooth workflow between the pastry and cold kitchen stations.

• Assist other kitchen stations as needed during peak hours or special events.

• Communicate effectively with the service team to meet customer requests, special orders, or last-minute menu adjustments.

6. Customer Interaction:

• Occasionally assist with customer requests regarding special orders for cakes, desserts, or cold dishes.

• Collaborate with the front-of-house team to ensure customer satisfaction with both pastries and cold dishes.

Job Summary

We are seeking a hands-on Sous Chef to lead kitchen operations alongside the Head Chef. You will drive consistency, quality, and team development while managing key kitchen sections and ensuring hygiene and cost control.

Responsibilities

• Collaborate with the Head Chef to manage daily kitchen operations and service delivery
• Lead and motivate the kitchen team during preparation and service to maintain high performance
• Ensure consistent quality, presentation, and taste across all dishes served
• Take ownership of kitchen sections, including fire/grill stations, to deliver precise cooking results
• Train and develop junior team members to enhance their culinary skills and efficiency
• Assist in menu development, research and development, and implement cost control measures
• Manage ordering processes, oversee stock rotation, and minimize food waste to optimize resources
• Maintain strict hygiene and food safety standards to comply with regulatory requirements
• Lead the kitchen independently when the Head Chef is unavailable to ensure smooth operations

Preferred competencies and qualifications

• Proven experience as a Sous Chef or Junior Sous Chef prepared to assume greater responsibility
• Skilled in fire, grilling, or high-heat cooking techniques to execute menu items effectively
• Demonstrated leadership with a calm, solutions-oriented approach under pressure
• Passionate about Latin American cuisine and bold flavor profiles
• Ability to maintain focus and deliver quality results in a fast-paced kitchen environment
• Strong attention to detail and dedication to consistency in food preparation
• Collaborative team player with a positive attitude and strong work ethic