Restaurant Grill Chef

The Real Greek; Greater London; On-site; GBP 40,000 - 60,000; Full time

Job description

About us

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 chef has the tools and opportunities they need to excel.

As part of our team, you’ll be at the forefront of our culinary journey, entrusted with bringing our traditional recipes to life with skill and finesse on the grill and playing a vital role in ensuring that every guest leaves satisfied and inspired.

Benefits

• Great opportunities to progress within the company
• Enjoy the same delicious food as our customers
• Flexible hours with rotas planned weekly
• Generous Tronc point allocation

Requirements

• Previous grill, prep, or chef de partie experience preferable
• Kitchen experience essential
• Calm and able to work under pressure
• Able to communicate clearly and promptly
• Flexible with tasks and working hours
• Ability to work in a fast‑paced environment

Responsibilities

• Assist in day‑to‑day management of the kitchen
• Ensure the kitchen operates smoothly and professionally, following Head Chef’s requests and completing all operational tasks safely and efficiently, including daily administration to company Standards
• Support and communicate regularly and effectively with the Head/Sous Chef and Restaurant Manager
• Take charge of the kitchen, kitchen team and daily orders when Senior Chef not present
• Assist in ensuring all stock levels are managed and accounted for efficiently while keeping wastage to a minimal level
• Communicate any equipment issues to the Head/Sous Chef
• Ensure food quality, presentation, and hygiene meets ‘The Real Greek’ standard
• Report any food quality issues from suppliers or the central kitchen to the Head/Sous Chef and the Restaurant Manager
• Follow the DOT system and FIFO rotation for stock labelling to ensure products are clearly labelled and used in the correct order
• Maintain correct temperatures for deliveries, storage and cooking, and record them on the temp log sheets daily
• Actively support Head/Sous Chef in implementing any menu changes
• Lead by example, ensuring the kitchen is always clean and presentable
• Ensure all kitchen equipment and chemicals are used correctly
• Praise and recognise good performance