TRG Head Chef

4 days ago

Braintree, United Kingdom The Real Greek England Full time

Come join our team at The Real
Greek and perfect your skills in authentic Greek and Mediterranean cuisine,
where each dish is a celebration of life, family, and culture. We're not just a
restaurant; we're a tight-knit family of culinary experts who have perfected
our skills together over the years.



At ‘The Real Greek’, we offer more
than just a job – we provide an environment where your skills will flourish,
your creativity will thrive, and your passion for Mediterranean cuisine will be
ignited. With our top-notch training and development programs, competitive pay,
and ample room for advancement, we ensure that every Head Chef has the tools
and opportunities they need to excel.



As a member of our team, you'll be
at the forefront of our culinary journey, entrusted with the task of bringing
our traditional recipes to life with skill and finesse. Whether you're grilling
to perfection or orchestrating all kitchen operations with precision, you'll
play a crucial role in ensuring that each guest departs satisfied and inspired.



If you’re a Head Chef ready to
join a passionate family of food enthusiasts, support our culinary vision, and
share our dedication to Mediterranean cuisine, then we want to hear from you.
Take the next step and send us your CV – let's create unforgettable
dining experiences for our guests.



Responsibilities:



 Day-to-day management of the
Kitchen




  • Ensure
    that the Kitchen is operated to ‘The Real Greek’ Standards
  • Support
    and communicate regularly and effectively with the Restaurant Manager,
    Chef Area trainers, and Operations Manager
  • Ensure
    correct prep levels and instructions are left for Chefs / Kitchen Porters
  • Ensure
    that targets and budgets are achieved by maintaining and controlling food,
    labour and variable costs
  • Assist
    in ensuring all stock levels are managed and accounted for
  • Complete
    and review stock results together with the Restaurant Manager on a weekly
    basis
  • Ensure
    that the Kitchen is fully maintained and serviced as required
  • Support
    the Restaurant Manager in day-to-day management of the Restaurant
  • Using
    the weekly forecast, writing smart BOH rotas using the right people at the
    right time.


 Essential Skills and
Knowledge




  • Ability
    to remain calm and to work under pressure
  • Communication
    skills
  • Great attention
    to detail
  • Financial
    awareness and strong organisation skills
  • Basic
    IT skills
  • Ability
    to motivate, lead and train others


Hygiene/Health & Safety/
Food & Safety



  • Ensure restaurants are compliant with H&S audits and EHO
  • Attend health & safety training, food safety training
  • Ensure that all food presented to customers is prepared with the
    freshest ingredients to ‘The Real Greek’ standard
  • To be responsible for ensuring all kitchen staff are preparing and
    presenting quality food , and are following correct food and hygiene standards
  • Report any issues with food quality and freshness from the suppliers or
    the Central Kitchen to the Restaurant Manager and Executive Chef
  • Follow the stock labelling (DOT system) and rotation system (FIFO) to
    ensure all products are clearly labelled and used in the correct order
  • Ensure that new menu changes are implemented smoothly and are consistent
    with the training information
  • Communicate any equipment issues to the Restaurant Manager, and that
    maintenance is being followed up
  • Check the quality and quantity of all received produce
  • Ensure that all kitchen paperwork is completed correctly such as
    cleaning schedules and temperature checks


Development of the Kitchen
team




  • Recognise
    and reward great team performance
  • Support
    the Restaurant Manager in recruiting and training candidates for kitchen
    roles
  • Ensure
    that all kitchen teams are led by example and performing to their best
    abilities by providing excellent training and reviewing performance by
    providing regular feedback to all kitchen team
  • Support
    team performance through regular job chats and where necessary supporting
    disciplinary hearings
  • Motivating
    the team by organising regular staff meetings
  • Develop
    your Sous Chef / Junior Sous Chef, and involve them in running the kitchen

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