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Pastry Sous Chef
Petersham Nurseries - Richmond
Pastry Sous Chef
Petersham Nurseries - Richmond
Full Time
Competitive salary
Pastry Sous Chef
Petersham Nurseries - Richmond
Full Time
Competitive salary
Skills
Other
Description
Position Purpose
To act as a vital part of the Kitchen team by running the day-to-day operation for the Restaurant Pastry section & Teahouse cakes and Afternoon Tea section. This will involve a combination of both Pastry and Baker duties. Supporting the Sous Chef with basic management tasks.
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
PRODUCT
• Help to develop new seasonal desserts 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 Afternoon Tea / 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.
To act as a vital part of the Kitchen team by running the day-to-day operation for the Restaurant Pastry section & Teahouse cakes and Afternoon Tea section. This will involve a combination of both Pastry and Baker duties. Supporting the Sous Chef with basic management tasks.
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
PRODUCT
• Help to develop new seasonal desserts 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 Afternoon Tea / 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.
Profit
- Support Head Chef in achieving kitchen targets, maintaining food costs at an appropriate set level and delivering results in key operational areas, including managing and recording wastage.
- Overseeing and executing 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.
Position Purpose
To act as a vital part of the Kitchen team by running the day-to-day operation for the Restaurant Pastry section & Teahouse cakes and Afternoon Tea section. This will involve a combination of both Pastry and Baker duties. Supporting the Sous Chef with basic management tasks.
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
PRODUCT
• Help to develop new seasonal desserts 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 Afternoon Tea / 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.
To act as a vital part of the Kitchen team by running the day-to-day operation for the Restaurant Pastry section & Teahouse cakes and Afternoon Tea section. This will involve a combination of both Pastry and Baker duties. Supporting the Sous Chef with basic management tasks.
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
PRODUCT
• Help to develop new seasonal desserts 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 Afternoon Tea / 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.
Profit
- Support Head Chef in achieving kitchen targets, maintaining food costs at an appropriate set level and delivering results in key operational areas, including managing and recording wastage.
- Overseeing and executing 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.
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Pastry Sous Chef
Full Time
Competitive salary
Skills
Other
Church Lane, Petersham Rd, Church Lane, Richmond TW10 7AB, UK