Baker

 Principal Accountabilities

 PHILOSOPHY: As a team we are always looking for ways to reduce our footprint, protect the environment and give back to the communities we work alongside. This approach is integral to how we operate and in turn we hope to demonstrate to others that you can succeed as a business in a natural and environmentally correct way.

·         Championing and celebrating seasonality of produce.

·         Understanding sustainability issues that relate to the kitchen and ensuring that they are incorporated into daily routines                          (sustainable species of fish and meat, organic and non-intensely grown produce from small suppliers, more creative vegetarian,            vegan, and gluten free dishes)

·         Working closely with our family farm to utilise farm to plate and nose to tail philosophy to its full potential.

·         Eradicating the use of single use plastic within our kitchens

·         Minimising food waste, by preserving, composting, repurposing, staff food, and donating to community charities.

·         Working with the wider team/s, to ensure that the above becomes second nature and not an additional chore.

Duties

·         Help to develop new seasonal cakes for Petersham Nurseries Café, Afternoon Tea & the Teahouse cake menu that reflects                      Petersham Nurseries brand, style, and ethos.

·         To ensure that correct recipes are always followed, and that specification, quality and presentation standards are met.

·         To ensure consistency of production

·         Conduct regular spot checks against presentation, taste, seasoning etc and adjust as required.

·         Maintain and update the recipe books with images for the station.

 Process & Policy

·         Responsible for the operation and organisation of baking section of kitchen.

·         Planning and managing the workload throughout the day, week, and month.

·         Forecast and set daily, weekly, and monthly production levels.

·         Planning, forecasting, and recording of stock and orders. Assisting the Sous Chef with the ordering of stock.

·         Work with the Head Chef to create guidelines for the section.

·         Ensure that all administration for the section is completed according to deadlines such as fridge temperature logs, wastage                    sheets, staff food/transfer to the Petersham House/transfer to the Bar sheets.

·         Ensure that Food Safety standards are adhered to by enforcing the high standard of hygiene and sanitation in all food-related                outlets.

·         Implement recommendations from Food Safety Audits.

·         Responsible for the organisation of the section walk in fridges, fridges and freezers including food rotation and labelling.

·         Ensure that good waste routines are in place within the section to minimise food waste/loss and ensure all waste is logged and              accounted for.

Other

·         Involvement in ad hoc project work

·         Any other reasonable request required by the Head Chef.

This is a physical role which will involve:

·         Heavy lifting

·         Dealing with machinery

·         Observe the rules & procedures of the employee handbook.

·         Adhering to the company’s EHO & Health & Safety policy

·         Involvement in ad hoc project work

·         Standing for long periods of time

·         Exposure to hazardous chemicals

·         Working in extreme temperatures

Key Performance Indicators (KPI’s)

·         Adhere to Company dress code, attendance and time keeping standards (clocking in & out using the Mitre Finch app).

·         Adhere to Company Health & Safety Policy & Code of Conduct Standards.

·         Quality food standards & customer service

·         Productivity

·         Stock accuracy

·         Learning & development.

Competencies

 ·         Resilience & Composure

 Principal Accountabilities

 PHILOSOPHY: As a team we are always looking for ways to reduce our footprint, protect the environment and give back to the communities we work alongside. This approach is integral to how we operate and in turn we hope to demonstrate to others that you can succeed as a business in a natural and environmentally correct way.

·         Championing and celebrating seasonality of produce.

·         Understanding sustainability issues that relate to the kitchen and ensuring that they are incorporated into daily routines                          (sustainable species of fish and meat, organic and non-intensely grown produce from small suppliers, more creative vegetarian,            vegan, and gluten free dishes)

·         Working closely with our family farm to utilise farm to plate and nose to tail philosophy to its full potential.

·         Eradicating the use of single use plastic within our kitchens

·         Minimising food waste, by preserving, composting, repurposing, staff food, and donating to community charities.

·         Working with the wider team/s, to ensure that the above becomes second nature and not an additional chore.

Duties

·         Help to develop new seasonal cakes for Petersham Nurseries Café, Afternoon Tea & the Teahouse cake menu that reflects                      Petersham Nurseries brand, style, and ethos.

·         To ensure that correct recipes are always followed, and that specification, quality and presentation standards are met.

·         To ensure consistency of production

·         Conduct regular spot checks against presentation, taste, seasoning etc and adjust as required.

·         Maintain and update the recipe books with images for the station.

 Process & Policy

·         Responsible for the operation and organisation of baking section of kitchen.

·         Planning and managing the workload throughout the day, week, and month.

·         Forecast and set daily, weekly, and monthly production levels.

·         Planning, forecasting, and recording of stock and orders. Assisting the Sous Chef with the ordering of stock.

·         Work with the Head Chef to create guidelines for the section.

·         Ensure that all administration for the section is completed according to deadlines such as fridge temperature logs, wastage                    sheets, staff food/transfer to the Petersham House/transfer to the Bar sheets.

·         Ensure that Food Safety standards are adhered to by enforcing the high standard of hygiene and sanitation in all food-related                outlets.

·         Implement recommendations from Food Safety Audits.

·         Responsible for the organisation of the section walk in fridges, fridges and freezers including food rotation and labelling.

·         Ensure that good waste routines are in place within the section to minimise food waste/loss and ensure all waste is logged and              accounted for.

Other

·         Involvement in ad hoc project work

·         Any other reasonable request required by the Head Chef.

This is a physical role which will involve:

·         Heavy lifting

·         Dealing with machinery

·         Observe the rules & procedures of the employee handbook.

·         Adhering to the company’s EHO & Health & Safety policy

·         Involvement in ad hoc project work

·         Standing for long periods of time

·         Exposure to hazardous chemicals

·         Working in extreme temperatures

Key Performance Indicators (KPI’s)

·         Adhere to Company dress code, attendance and time keeping standards (clocking in & out using the Mitre Finch app).

·         Adhere to Company Health & Safety Policy & Code of Conduct Standards.

·         Quality food standards & customer service

·         Productivity

·         Stock accuracy

·         Learning & development.

Competencies

 ·         Resilience & Composure