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Head Chef

5 months ago

Liverpool, United Kingdom The Real Greek Full time
Head Chef - Liverpool

The Real Greek is a small and friendly company with fantastic training and development, a competitive pay structure and plenty of opportunities to progress. We are currently looking for an experienced Head Chef to join Southampton branch.

Full training will be given in our menu and daily operations, but you will need to hit the ground running. It is vital that you are comfortable with a grill, reading tickets and delegating the food orders to the correct stations/chefs. The Real Greek is a family, and we are looking for a leader for our kitchen. Someone who will motivate the staff and help train and build them up

Responsibilities

Day-to-day management of the Kitchen

To ensure that the Kitchen is operated to TRG StandardsTo support and communicate regularly and effectively with the General Manager, Executive Chef, and Operations ManagerTo ensure correct prep levels and instructions are left for Chefs / Kitchen PortersTo ensure that any targets and budgets are achieved by maintaining and controlling food, labour and variable costsTo assist in ensuring all stock levels are managed and accounted forTo complete and review stock results together with the General Manager on a weekly basisTo ensure that the Kitchen is fully maintained and serviced as requiredTo support the General Manager in day-to-day management of the RestaurantTo work towards meeting audit expectationsTo create weekly kitchen rotas

Essential Skills and Knowledge

Ability to remain calm and to work under pressureCommunication skillsStrong attention to detailFinancial awareness and strong organisation skillsBasic IT skillsAbility to work independently and within a team focused environmentAbility to motivate and lead others

Hygiene/Health & Safety/ Food & Safety

Attend health & safety training, food safety training

To ensure that all food presented to customers is prepared with the freshest ingredients to TRG standard

To be responsible for ensuring all kitchen staff are preparing and presenting quality food ( following correct food and hygiene standards)

To report any issues with food quality and freshness from the suppliers or the Central Kitchen to the General Manager and Executive ChefTo follow the Stock Labelling (DOT system) and Rotation System (FIFO) to ensure the products are identifiable and used in the correct orderTo ensure that any menu changes are implemented smoothly and are consistent with the training informationTo communicate any equipment issues to EC/GMTo check the quality and quantity of all received produceTo ensure that all kitchen paperwork is completed correctly such as cleaning schedules and temperature checks

Development of the Kitchen team

To recognise good performanceTo support the GM and EC in recruiting and training candidates for kitchen rolesTo ensure that all kitchen teams are managed and performing to their best abilities by providing excellent training and development and reviewing performance by providing regular feedback to all kitchen staffTo deal with poor performance through job chats and supporting disciplinary hearingsMotivating the team by organising regular staff meetingsTo develop Second in Charge and involve him/her in running the kitchen