Head Chef

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 Standards
• To support and communicate regularly and effectively with the General Manager, Executive Chef, and Operations Manager
• To ensure correct prep levels and instructions are left for Chefs / Kitchen Porters
• To ensure that any targets and budgets are achieved by maintaining and controlling food, labour and variable costs
• To assist in ensuring all stock levels are managed and accounted for
• To complete and review stock results together with the General Manager on a weekly basis
• To ensure that the Kitchen is fully maintained and serviced as required
• To support the General Manager in day-to-day management of the Restaurant
• To work towards meeting audit expectations
• To create weekly kitchen rotas

Essential Skills and Knowledge

• Ability to remain calm and to work under pressure
• Communication skills
• Strong attention to detail
• Financial awareness and strong organisation skills
• Basic IT skills
• Ability to work independently and within a team focused environment
• Ability 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 Chef
• To follow the Stock Labelling (DOT system) and Rotation System (FIFO) to ensure the products are identifiable and used in the correct order
• To ensure that any menu changes are implemented smoothly and are consistent with the training information
• To communicate any equipment issues to EC/GM
• To check the quality and quantity of all received produce
• To ensure that all kitchen paperwork is completed correctly such as cleaning schedules and temperature checks

Development of the Kitchen team

• To recognise good performance
• To support the GM and EC in recruiting and training candidates for kitchen roles
• To 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 staff
• To deal with poor performance through job chats and supporting disciplinary hearings
• Motivating the team by organising regular staff meetings
• To develop Second in Charge and involve him/her in running the kitchen