Senior Sous Chef

The Role -Senior Sous Chef

Support the Head Chef in leading our passionate team of chefs delivering menus that reflect Petersham Nurseries identity whilst managing and overseeing all aspects of the kitchen operation.

Leading by example you will set the standard and pace of the kitchen using effective communication to drive the business forward. Developing and utilising effective systems and controls you will ensure that food sales, margin and wastage targets are always met. With your wealth of knowledge and experience you will inspire and motivate the team, driving recruitment, training and rota management to achieve the highest standards of food, exceeding customers' expectations and therefore achieving sales and profits.

Product knowledge

• Understand Petersham Nurseries philosophy by demonstrating thorough knowledge of food and ingredients.
• Ensure all menu items are produced to a consistent high standard of quality and presentation, through training, nurturing and developing your team.
• Set daily production levels and guidelines for the section and delegate to the team.
• Ensure that all recipes are prepared to specification, including temperature, seasoning, flavour and presentation by conducting spot checks and make any corrections as required.
• Supervise stock levels and inform the Head Chef of any issues
• Planning and forecasting of stock and orders and assist the Head Chef with the ordering of stock
• Contribute to menu planning, tasting and weekly debriefs.
• Ensure wastage is minimised and recorded appropriately.

Process & Policy

• Ensure that Health & Safety and Food Safety standards are adhered to and recommendations from Food Safety Audits carried out.
• Taking supervisory responsibility to ensure that all administration for the kitchen is completed according to all deadlines such as food hygiene records, wastage sheets, and cleanliness records - ensuring that the team are self-sufficient and accountable for these procedures.
• Understand and consider the importance of planning and forecasting by raising issues as required
• Ensuring the kitchen is properly stocked with the correct working equipment, regularly maintained, in good working order and complies with safety regulations.
• Raise any performance concerns to the Head Chef
• Alongside the Head Chef plan the workload for the upcoming week and delegate to the team

We look forward to hearing from you.

The Role -Senior Sous Chef

Support the Head Chef in leading our passionate team of chefs delivering menus that reflect Petersham Nurseries identity whilst managing and overseeing all aspects of the kitchen operation.

Leading by example you will set the standard and pace of the kitchen using effective communication to drive the business forward. Developing and utilising effective systems and controls you will ensure that food sales, margin and wastage targets are always met. With your wealth of knowledge and experience you will inspire and motivate the team, driving recruitment, training and rota management to achieve the highest standards of food, exceeding customers' expectations and therefore achieving sales and profits.

Product knowledge

• Understand Petersham Nurseries philosophy by demonstrating thorough knowledge of food and ingredients.
• Ensure all menu items are produced to a consistent high standard of quality and presentation, through training, nurturing and developing your team.
• Set daily production levels and guidelines for the section and delegate to the team.
• Ensure that all recipes are prepared to specification, including temperature, seasoning, flavour and presentation by conducting spot checks and make any corrections as required.
• Supervise stock levels and inform the Head Chef of any issues
• Planning and forecasting of stock and orders and assist the Head Chef with the ordering of stock
• Contribute to menu planning, tasting and weekly debriefs.
• Ensure wastage is minimised and recorded appropriately.

Process & Policy

• Ensure that Health & Safety and Food Safety standards are adhered to and recommendations from Food Safety Audits carried out.
• Taking supervisory responsibility to ensure that all administration for the kitchen is completed according to all deadlines such as food hygiene records, wastage sheets, and cleanliness records - ensuring that the team are self-sufficient and accountable for these procedures.
• Understand and consider the importance of planning and forecasting by raising issues as required
• Ensuring the kitchen is properly stocked with the correct working equipment, regularly maintained, in good working order and complies with safety regulations.
• Raise any performance concerns to the Head Chef
• Alongside the Head Chef plan the workload for the upcoming week and delegate to the team

We look forward to hearing from you.