Head Chef 

Leading our passionate team of chefs and 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.

 Principal Accountabilities

 Leadership

·         Responsible for the overall operation, organisation and success of the kitchen.

·         Taking supervisory responsibility for recruitment, induction, training and rota management.

·         Continuously developing and motivating the team, engendering a kitchen environment that is creative, nurturing and positive, that promotes learning and a passion for food and produce. This includes setting daily, weekly, monthly standards and goals and offering regular constructive feedback.

·         Training and developing the team to ensure that they are following the correct recipes at all times and the product is made to specification.

·         Maintain discipline within the team, leading by example, to ensure high standards are always upheld, monitoring the performance of the team and challenge poor performance/non-compliance.

 Product

·         Attend and contribute to front of house/ kitchen weekly debrief, and menu planning meetings.

·         Execute weekly tasting of new dishes and update following feedback.

·         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.

·         Taking supervisory responsibility for planning and forecasting of stock and orders.

Process & Policy

·         Ensure that Health & Safety and Food Safety standards are adhered to and recommendations from Food Safety Audits carried out. Includes liaising with EHO during inspection visits and immediately rectifying any areas requiring attention.

·         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, forecasting and delegating.

·         Ensuring the kitchen is properly stocked with the correct working equipment, regularly maintained, in good working order and complies with safety regulations.

Profit

·         Achieving kitchen targets, maintaining food costs at an appropriate set level and delivering results in key operational areas, including managing and recording wastage.

·         Attend and present feedback on cost centres at the monthly and annual finance meetings.

·         Monitoring and overseeing thorough monthly stock take, alongside daily stock takes and use the inventory system to help manage stock and par levels.

·         Seek ways to control costs and find efficiencies in working practices, striving continually to create a kitchen of best practice.

Technical Skill

·         Using your experienced technical skill 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.

 Other

 ·         Contribution to growth and vision of business

·         Involvement in ad hoc project work

Key Performance Indicators (KPI’s)

·         Sales & Profitability

·         Leadership & Development

·         Quality & Customer Service

·         Menu in line with Vision

·         EHO

Competencies

 Integrity & Trust

Is widely trusted, is seen as a direct, truthful individual; keeps confidences; admits mistakes; does not misrepresent him/herself for personal gain.

Resilience & Composure

Maintains a positive outlook at work, is cool under pressure, does not show frustration during difficult situations, handles criticism well, and learns from it; is a settling influence in a crisis; does not give up in the face of setbacks, maintains a healthy balance between work and personal life

 Planning & Organising

Uses their time effectively, concentrates efforts on more important priorities, plans activities and projects well in advance and monitors progress against clearly communicated objectives; uses resources effectively and where necessary is flexible in realigning plans to changing circumstances, knows how to get things done through both formal channels and the informal network and understands the reasoning behind key policies, practices and procedures.

Managing

Provides the team with clear directions; motivates and empowers others; creates an environment in which people want to do their best; hires only the best, is a good judge of talent; provides employees with development opportunities and coaching; sets appropriate standards of behaviour; deals with problem team members firmly and in a timely manner.

 Delivers a great performance

Focuses activity on achieving business results; identifies what needs to be done; initiates and generates activity, makes good decisions in a timely manner, sometimes with incomplete information.

Applying Job Knowledge

Has the specialist expertise and skills and uses them to perform the job well, develops job knowledge through continual     professional development, picks up new skills quickly.

Head Chef 

Leading our passionate team of chefs and 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.

 Principal Accountabilities

 Leadership

·         Responsible for the overall operation, organisation and success of the kitchen.

·         Taking supervisory responsibility for recruitment, induction, training and rota management.

·         Continuously developing and motivating the team, engendering a kitchen environment that is creative, nurturing and positive, that promotes learning and a passion for food and produce. This includes setting daily, weekly, monthly standards and goals and offering regular constructive feedback.

·         Training and developing the team to ensure that they are following the correct recipes at all times and the product is made to specification.

·         Maintain discipline within the team, leading by example, to ensure high standards are always upheld, monitoring the performance of the team and challenge poor performance/non-compliance.

 Product

·         Attend and contribute to front of house/ kitchen weekly debrief, and menu planning meetings.

·         Execute weekly tasting of new dishes and update following feedback.

·         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.

·         Taking supervisory responsibility for planning and forecasting of stock and orders.

Process & Policy

·         Ensure that Health & Safety and Food Safety standards are adhered to and recommendations from Food Safety Audits carried out. Includes liaising with EHO during inspection visits and immediately rectifying any areas requiring attention.

·         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, forecasting and delegating.

·         Ensuring the kitchen is properly stocked with the correct working equipment, regularly maintained, in good working order and complies with safety regulations.

Profit

·         Achieving kitchen targets, maintaining food costs at an appropriate set level and delivering results in key operational areas, including managing and recording wastage.

·         Attend and present feedback on cost centres at the monthly and annual finance meetings.

·         Monitoring and overseeing thorough monthly stock take, alongside daily stock takes and use the inventory system to help manage stock and par levels.

·         Seek ways to control costs and find efficiencies in working practices, striving continually to create a kitchen of best practice.

Technical Skill

·         Using your experienced technical skill 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.

 Other

 ·         Contribution to growth and vision of business

·         Involvement in ad hoc project work

Key Performance Indicators (KPI’s)

·         Sales & Profitability

·         Leadership & Development

·         Quality & Customer Service

·         Menu in line with Vision

·         EHO

Competencies

 Integrity & Trust

Is widely trusted, is seen as a direct, truthful individual; keeps confidences; admits mistakes; does not misrepresent him/herself for personal gain.

Resilience & Composure

Maintains a positive outlook at work, is cool under pressure, does not show frustration during difficult situations, handles criticism well, and learns from it; is a settling influence in a crisis; does not give up in the face of setbacks, maintains a healthy balance between work and personal life

 Planning & Organising

Uses their time effectively, concentrates efforts on more important priorities, plans activities and projects well in advance and monitors progress against clearly communicated objectives; uses resources effectively and where necessary is flexible in realigning plans to changing circumstances, knows how to get things done through both formal channels and the informal network and understands the reasoning behind key policies, practices and procedures.

Managing

Provides the team with clear directions; motivates and empowers others; creates an environment in which people want to do their best; hires only the best, is a good judge of talent; provides employees with development opportunities and coaching; sets appropriate standards of behaviour; deals with problem team members firmly and in a timely manner.

 Delivers a great performance

Focuses activity on achieving business results; identifies what needs to be done; initiates and generates activity, makes good decisions in a timely manner, sometimes with incomplete information.

Applying Job Knowledge

Has the specialist expertise and skills and uses them to perform the job well, develops job knowledge through continual     professional development, picks up new skills quickly.