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Sous Chef
2 months ago
Bringing traditional Greek and Mediterranean recipes and sharing our passion for eating, drinking, family & life. The Real Greek is a small company consisted with great individuals that have worked in the company for years. We provide fantastic training and development, a competitive pay structure and plenty of opportunities to progress.
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 someone who will motivate the staff and help train and build the team with our Head Chef.
Interested in joining our Real Greek family and ready to share our passion for Mediterranean food?
If it's a yes... Then send over your CV
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 Head Chef.To ensure correct prep levels and instructions are left for Chefs / Kitchen PortersTo assist in ensuring all stock levels are managed and accounted forTo ensure that the Kitchen is fully maintained and serviced as requiredTo work towards meeting audit expectationTo be able to lead the kitchen whilst the Head Chef is not presentEssential 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 othersFood Quality, Presentation and Hygiene
Attend health & safety training, food safety trainingTo ensure that all food presented to customers is prepared with the freshest ingredients to TRG standardTo 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 Head ChefTo follow the Stock Labelling (DOT system) and Rotation System (FIFO) to ensure the products are identifiable and used in the correct orderTo communicate any equipment issuesTo check the quality and quantity of all received produceTo ensure that all kitchen paperwork is completed correctlyTo ensure that all kitchen paperwork is completed correctly such as cleaning schedules and temperature checksDevelopment of the Kitchen teamTo support the Head Chef in training candidates for kitchen rolesTo ensure that all kitchen teams are managed and performing to their best abilities by providing excellent training and developmentProvide feedback to Head Chef of fellow team mates