To act as a vital part of the catering team by learning how to work in every area of the kitchen. You will perform a variety of tasks of food preparation and organisation which support the kitchen team and allow you to develop your skills as a new chef.

Principal Accountabilities

Leadership

·         To learn the operation and organisation of each kitchen section.

·         Adhere and meet daily set standards and goals.

·         Effectively communicate with other members of the kitchen staff, taking on board regular feedback and instruction.

·         Remain calm while multi-tasking, you will often be called upon to carry out many different orders simultaneously in a brief amount of time.

·         To contribute and work effectively as part of a team.

Product

·         Understand Petersham Nurseries philosophy by learning and demonstrating thorough knowledge of food and ingredients.

·         Learn set recipes and ensure all menu items are made to specification meeting a consistent high standard of quality and presentation.

·         Assist in regular stocktakes and report any inconsistencies to Chef de Partie/ Sous Chef.

Process & Policy

·         Adhere to the strict policies regarding food safety and hygiene.

·         Carry out as requested kitchen administration such as fridge temperature logs, wastage sheets, par sheets etc.

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

Technical Skill

·         Able to do basic maths calculations and conversions (e.g. cups to litres)

·         Be ready to learn.

Other

This is a physical role which will involve:

·         Heavy lifting

·         Dealing with machinery

·         Standing for long periods of time

Key Performance Indicators (KPI’s)

 ·         Attendance

·         Productivity

·         Learning

·         Trading Standards / Food Hygiene

 Competencies

 ·         Resilience and Composure

To act as a vital part of the catering team by learning how to work in every area of the kitchen. You will perform a variety of tasks of food preparation and organisation which support the kitchen team and allow you to develop your skills as a new chef.

Principal Accountabilities

Leadership

·         To learn the operation and organisation of each kitchen section.

·         Adhere and meet daily set standards and goals.

·         Effectively communicate with other members of the kitchen staff, taking on board regular feedback and instruction.

·         Remain calm while multi-tasking, you will often be called upon to carry out many different orders simultaneously in a brief amount of time.

·         To contribute and work effectively as part of a team.

Product

·         Understand Petersham Nurseries philosophy by learning and demonstrating thorough knowledge of food and ingredients.

·         Learn set recipes and ensure all menu items are made to specification meeting a consistent high standard of quality and presentation.

·         Assist in regular stocktakes and report any inconsistencies to Chef de Partie/ Sous Chef.

Process & Policy

·         Adhere to the strict policies regarding food safety and hygiene.

·         Carry out as requested kitchen administration such as fridge temperature logs, wastage sheets, par sheets etc.

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

Technical Skill

·         Able to do basic maths calculations and conversions (e.g. cups to litres)

·         Be ready to learn.

Other

This is a physical role which will involve:

·         Heavy lifting

·         Dealing with machinery

·         Standing for long periods of time

Key Performance Indicators (KPI’s)

 ·         Attendance

·         Productivity

·         Learning

·         Trading Standards / Food Hygiene

 Competencies

 ·         Resilience and Composure