Restaurant Grill Chef

Retail Human Resources plc; Braintree; On-site; GBP 22,000 - 27,000; Full time

Job summary

Join a leading restaurant team as a Chef, where you will enhance your skills in authentic Greek and Mediterranean cuisine. Enjoy competitive pay, flexible hours, and opportunities for career progression while working in a supportive environment. Bring traditional recipes to life and ensure guest satisfaction.

Benefits

Opportunities for career progression

Flexible hours with weekly rotas

Generous Tronc point allocation

Qualifications

• Previous Grill, Prep, or Chef de Partie experience preferred.
• Kitchen experience essential.

Responsibilities

• Assist in daily kitchen management.
• Ensure smooth kitchen operations following Head Chef’s instructions.
• Oversee stock levels, minimize wastage.

Skills

Communication

Ability to work under pressure

Flexibility

Job description

Job Title: Chef

Salary: Up to £12.35 per hour plus service charge

About us:

Join ‘The Real Greek’ team and enhance your skills in authentic Greek and Mediterranean cuisine. We are more than just a restaurant; we are a family of culinary experts dedicated to excellence and tradition.

We offer a supportive environment with top training, competitive pay, and opportunities for advancement. As a Chef, you will bring our traditional recipes to life and ensure guests leave satisfied and inspired.

Benefits:

• Opportunities for career progression
• Enjoy our delicious food
• Flexible hours with weekly rotas
• Generous Tronc point allocation

Requirements:

• Previous Grill, Prep, or Chef de Partie experience preferred
• Kitchen experience essential
• Ability to work calmly under pressure
• Clear and prompt communication
• Flexible with tasks and hours
• Ability to work in a fast-paced environment

Responsibilities:

1. Assist in daily kitchen management
2. Ensure smooth kitchen operations following Head Chef’s instructions
3. Support communication with the team and management
4. Manage kitchen and orders when Senior Chef is absent
5. Oversee stock levels, minimize wastage
6. Report equipment issues

Food Quality, Presentation, and Hygiene:

1. Prepare food with fresh ingredients to company standards
2. Report any issues with food quality or freshness
3. Follow stock labeling and rotation (FIFO)
4. Maintain correct temperatures and record on logs
5. Support menu changes

Supervising Kitchen Porter Team:

1. Lead by example in cleanliness and presentation
2. Ensure proper use of equipment and chemicals
3. Praise and recognize good performance