TRG Head Chef

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., * 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

• 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