Petersham Nurseries Richmond are looking to recruit a full time Baker.
To act as a vital part of the Kitchen team by running the day-to-day
operation for the Tea House Cakes & assisting with the Restaurant Pastry
section & Afternoon Tea section. This will involve a combination of both Pastry
and Baker duties. Supporting the Sous Chef with basic management tasks.
Principal Accountabilities
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.
Duties
·
Help to develop new seasonal cakes 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 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.
Other
·
Involvement in ad hoc project work
·
Any other reasonable request required by the Head Chef.
This is
a physical role which will involve:
·
Heavy lifting
·
Dealing with machinery
·
Observe the rules & procedures of
the employee handbook.
·
Adhering to the company’s EHO & Health
& Safety policy
·
Involvement in ad hoc project work
·
Standing for long periods of time
·
Exposure to hazardous chemicals
·
Working in extreme temperatures
Key
Performance Indicators (KPI’s)
·
Adhere to Company dress
code, attendance and time keeping standards (clocking in & out using the Mitre
Finch app).
·
Adhere to Company Health
& Safety Policy & Code of Conduct Standards.
·
Quality food standards & customer service
·
Productivity
·
Stock accuracy
·
Learning & development.
Competencies
·
Resilience & Composure
·
Integrity and Trust
·
Planning organisation
·
Efficiency & Productivity
·
Communication & Teamwork
·
Attention to detail.
·
Achieving personal work goals and objectives
We look forward to hearing from you.