Restaurant Grill Chef

TRG Windsor [NEW]; Windsor; On-site; GBP 22,000 - 28,000; Full time

Benefits offered by this job

Progression opportunities

Free staff meals

Flexible weekly rotas

Tronc point allocation

Job summary

The Real Greek Windsor is seeking a Chef de Partie to join our kitchen team and help deliver authentic Greek and Mediterranean dishes. You will work under the Head Chef, ensuring high standards of quality, presentation and hygiene while coordinating with the kitchen crew.

You'll contribute to maintaining a busy, fast-paced service, with strong training and opportunities for progression within the company. This on-site role offers weekly rotas and a friendly, culinary-focused environment.

Qualifications

• Grill, prep or chef de partie experience preferred.
• 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

• Assisting in day-to-day management of the Kitchen, following Head Chef's requests and daily administration.
• Support and communicate regularly with Head/Sous Chef and Restaurant Manager.
• Be in charge of the kitchen, kitchen team and daily orders when Senior Chef is not present.
• Help manage stock levels and minimise wastage.
• Report equipment issues to Head/Sous Chef.

Skills

Grill experience

Prep cooking

Chef de partie

Kitchen experience

Calm under pressure

Clear communication

Flexible hours

Fast-paced environment

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 the task of bringing our traditional recipes to life with skill and finesse on the grill where you'll play 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

  Assisting in Day-to-day management of the Kitchen

  • 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
  • Support and communicate regularly and effectively with the Head / Sous Chef and Restaurant Manager
  • To be in 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 in an efficient manner while keeping wastage to a minimal level
  • To communicate any equipment issues to the Head / Sous Chef

  Food Quality, Presentation and Hygiene

  • Ensure that all food presented to customers is prepared with the freshest ingredients and to ‘The Real Greek’ standard
  • Report any issues with food quality and freshness from suppliers or the central kitchen to the Head / Sous chef and the Restaurant Manager
  • Follow the stock labelling (DOT system) and rotation system (FIFO) to ensure the products are clearly labelled 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 / Sous Chef in implementing any menu changes

  Supervising of the Kitchen Porter team

  • Lead by example, ensuring the kitchen is always clean and presentable
  • Ensure all kitchen equipment and all the chemicals are used correctly
  • Praise and recognise good performance