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Senior Sous Chef Job in Richmond Recruiting by Petersham Nurseries - Richmond

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Senior Sous Chef

🔖 Full Time

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Petersham Nurseries 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 (less fish, and only
truly sustainable species, more creative vegetarian and vegan dishes etc)
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
Nurturing the team, to maintain and train chefs so that the above
becomes second nature and not an additional chore

Position Purpose

Support the Head Chef in leading our
passionate team of chefs 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

Support and assist the Head Chef in the overall successful operation
and organisation 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 to routines and raise any performance
concerns to the Head Chef.

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, 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.
Supervise stock levels and inform the Head Chef of any issues
Planning and forecasting of stock and orders and assist the Head
Chef with the ordering of stock
Contribute to menu planning, tasting and weekly debriefs.
Ensure wastage is minimised and recorded appropriately.

Process
& Policy

Ensure that Health & Safety and Food Safety standards are
adhered to and recommendations from Food Safety Audits carried out.
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 and forecasting
by raising issues as required
Ensuring the kitchen is properly stocked with the correct working
equipment, regularly maintained, in good working order and complies with safety
regulations.
Raise any performance concerns to the Head Chef
Alongside the Head Chef plan the workload for the upcoming week
and delegate to the team

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.

We look forward to hearing from you.

Apply Now

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