Live In 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