Chef de Partie - Position
Purpose
To Act as a vital part of the Kitchen Team by ensuring
the smooth operation of a section and 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.
Principal Accountabilities
* Championing
and celebrating seasonality of produce.
* Understanding sustainability issues that relate
to the kitchen and ensuring that they are incorporated (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 your 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 is 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.
We look forward to hearing from you.