Chef de partie CDP

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

Responsibilities

Assisting 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