• Chef de Partie, is a vital part of the Kitchen Team running the day-to-day operation of your section of the kitchen & supporting the Sous Chef with basic management tasks.

 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

• Responsible for the operation and organisation of a section of the kitchen.
• Taking supervisory responsibility for the section including managing breaks and workload throughout the day and ensure that the Chefs adhere to the strict policies regarding food safety and hygiene.
• Motivate the team by setting daily standards and daily goals.
• Ensure you are following the correct recipes at all times and the product is made to specification.

 Product

• 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.
• Set daily production levels and guidelines for the section.
• Ensure that all recipes are prepared to specification, including temperature, seasoning, flavour and presentation by conducting spot checks and make any corrections as required.
• Monitor stock levels and inform the Sous Chef of any issues.
• Planning and forecasting of stock and orders and assist the Sous Chef with the ordering of stock.
• Ensure stock transfers are correctly recorded.
• Ensure wastage is correctly separated.

Process & Policy

• Ensure the work unit is fully compliant with Health & Safety, Fire Safety, COSHH, Food Hygiene legislation etc. 
• Ensure that Food Safety standards are adhered to by enforcing the high standard of hygiene and sanitation in all food-related outlets.
• Must ensure that all administration for the section is completed according to all deadlines such as fridge temperature logs, wastage sheets, staff food/transfer to the House/transfer to the bar sheets.
• Implement recommendations from Food Safety Audits.
• Understand and consider the importance of planning and forecasting by raising issues as required.
• Involvement in ad hoc project work.
• Responsible for the organisation of the section walk in fridges, fridges and freezers including food rotation and labelling, Chef are responsible and accountable for these procedures.
• Maintain and update the recipe books for the station.
• Raise any performance concerns to the Sous Chef.
• Plan the workload for the upcoming week.

 Profit

• Ensure that good waste routines are in place within the section to minimise loss and ensure all waste is logged.
• Ensure that all stock being used can be accounted for.

 Technical Skill

• Using your experienced technical skills to ensure each recipe and dish is produced to reflect our high standard, using as many seasonal ingredients in the dishes as possible to ensure that the reputation of Petersham Nurseries Café as a unique restaurant delivering extraordinary food is maintained.

 Competencies

• Resilience and Composure
• Integrity and Trust
• Planning and Organising
• Communication
• Working with others
• Achieving Personal Work Goals and Objectives
• Adhere to Company Health & Safety Policy & Code of Conduct Standards.

Other

 This is a physical role which will involve:

• Heavy lifting
• Dealing with machinery
• Standing for long periods of time  
• Adhere to Company dress code, attendance and time keeping standards.

What we offer our - Chef de Partie:

• Competitive salary
• 28 days holiday allowance
• Meals on duty
• Opportunity to grow and progress with the brand
• Supplier trips
• Regular socials
• Refer a friend scheme

• Chef de Partie, is a vital part of the Kitchen Team running the day-to-day operation of your section of the kitchen & supporting the Sous Chef with basic management tasks.

 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

• Responsible for the operation and organisation of a section of the kitchen.
• Taking supervisory responsibility for the section including managing breaks and workload throughout the day and ensure that the Chefs adhere to the strict policies regarding food safety and hygiene.
• Motivate the team by setting daily standards and daily goals.
• Ensure you are following the correct recipes at all times and the product is made to specification.

 Product

• 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.
• Set daily production levels and guidelines for the section.
• Ensure that all recipes are prepared to specification, including temperature, seasoning, flavour and presentation by conducting spot checks and make any corrections as required.
• Monitor stock levels and inform the Sous Chef of any issues.
• Planning and forecasting of stock and orders and assist the Sous Chef with the ordering of stock.
• Ensure stock transfers are correctly recorded.
• Ensure wastage is correctly separated.

Process & Policy

• Ensure the work unit is fully compliant with Health & Safety, Fire Safety, COSHH, Food Hygiene legislation etc. 
• Ensure that Food Safety standards are adhered to by enforcing the high standard of hygiene and sanitation in all food-related outlets.
• Must ensure that all administration for the section is completed according to all deadlines such as fridge temperature logs, wastage sheets, staff food/transfer to the House/transfer to the bar sheets.
• Implement recommendations from Food Safety Audits.
• Understand and consider the importance of planning and forecasting by raising issues as required.
• Involvement in ad hoc project work.
• Responsible for the organisation of the section walk in fridges, fridges and freezers including food rotation and labelling, Chef are responsible and accountable for these procedures.
• Maintain and update the recipe books for the station.
• Raise any performance concerns to the Sous Chef.
• Plan the workload for the upcoming week.

 Profit

• Ensure that good waste routines are in place within the section to minimise loss and ensure all waste is logged.
• Ensure that all stock being used can be accounted for.

 Technical Skill

• Using your experienced technical skills to ensure each recipe and dish is produced to reflect our high standard, using as many seasonal ingredients in the dishes as possible to ensure that the reputation of Petersham Nurseries Café as a unique restaurant delivering extraordinary food is maintained.

 Competencies

• Resilience and Composure
• Integrity and Trust
• Planning and Organising
• Communication
• Working with others
• Achieving Personal Work Goals and Objectives
• Adhere to Company Health & Safety Policy & Code of Conduct Standards.

Other

 This is a physical role which will involve:

• Heavy lifting
• Dealing with machinery
• Standing for long periods of time  
• Adhere to Company dress code, attendance and time keeping standards.

What we offer our - Chef de Partie:

• Competitive salary
• 28 days holiday allowance
• Meals on duty
• Opportunity to grow and progress with the brand
• Supplier trips
• Regular socials
• Refer a friend scheme