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Grill Chef / Chef de Partie / Line Chef

The Real Greek
Job LocationManchester
EducationNot Mentioned
Salary£14.00 per hour
IndustryNot Mentioned
Functional AreaNot Mentioned
Job TypePermanent , full-time

Job Description

About us:The Real Greek is a small and friendly company with fantastic training and development, a competitive pay structure and plenty of opportunities to progress.Interested in joining our Real Greek family Do you have passion for hospitality and providing an amazing service Send over your CV!Benefits

  • Great opportunities to progress within the company
  • Staff eat the same delicious food as our customers
  • Flexible hours with rotas planned weekly
Requirements
  • Previous grill chef experience preferable
  • Strong kitchen experience essential
  • Calm and able to work under pressure
  • Able to communicate clearly and promptly
  • Flexible with tasks and working hours
ResponsibilitiesAssisting in Day-to-day management of the Kitchen
  • To ensure that the Kitchen is operated in a smooth and professional manner by following Head Chef’s requests to ensure all operational tasks are completed safely and efficiently as/when required (including daily administration) to company Standards
  • To support and communicate regularly and effectively with the Head / Senior Chef and General Manager
  • To be in charge of the kitchen, kitchen team and daily orders when Senior Chef not present
  • To assist in ensuring all stock levels are managed and accounted for in an efficient manner while keeping wastage to a minimal level
  • To assist in ensuring that the Kitchen is fully maintained and serviced as required. To communicate any equipment issues to the Head / Senior Chef
Food Quality, Presentation and Hygiene
  • To ensure that all food presented to customers is prepared with the freshest ingredients and to TRG standard
  • To be responsible for preparing and presenting quality food and all final products leaving the kitchen are to the Company Standard
  • To report any issues with food quality and freshness from suppliers or the central kitchen to the Head / Senior chef or the General Manager
  • To follow the Stock Labelling (DOT system) and Rotation System (FIFO) to ensure the products are identifiable and used in the correct order
  • To be aware of correct temperatures for deliveries, storage and cooking and recording them on the temp log sheets daily
  • To actively support Head / Senior Chef in implementing any menu changes following the Company procedures
Supervising of the Kitchen Porter team
  • To lead by example, ensuring the kitchen is always clean and presentable
  • To ensure all kitchen equipment and all the chemicals are used correctly
  • To praise and recognise good performance

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