TRG Head Chef

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

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·        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