TRG Preparation Chef

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 responsibility of preparing our traditional recipes, and playing a vital role in ensuring that every guest leaves satisfied and inspired.

If you’re a Chef ready to join a passionate family of food enthusiasts, support our Head Chef, and share our dedication to Mediterranean cuisine, then we want to hear from you. Take the next step and send us your CV – let's create unforgettable dining experiences for our guests.

Benefits of Prep Chef

Great opportunities to progress within the company

Enjoy the same delicious food as our customers

Flexible hours with rotas planned weekly

Requirements of Prep Chef

Kitchen experience essential

Calm and able to work under pressure

Able to communicate clearly and promptly

Flexible with tasks and working hours

Organisation skills

Responsibilities of Prep Chef

Undertake all Kitchen Porter responsibilities where relevant/needed

Open your section and ensure you are ready for service

Prepare dishes in line with company specs at all times

Support the Senior Chef on duty to ensure a smooth service

Prep food in line with prep lists

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

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 / Sous Chef in implementing any menu changes