Pastry Chef de Partie — Seasonal & Sustainable Café

Restaurant Kitchen & KPs; Greater London; On-site; GBP 25,000 - 35,000; Full time

Benefits offered by this job

Competitive salary

30 days holiday allowance

Meals on duty

Opportunities for growth

Supplier trips

Regular socials

Refer a friend scheme

Job summary

A prestigious restaurant in Richmond-Upon-Thames is seeking a Pastry - Chef de Partie to manage the pastry section and maintain high standards of quality and presentation. The ideal candidate will have significant experience in pastry preparation and the ability to lead a team, ensuring adherence to food safety and hygiene protocols. Competitive salary and benefits include 30 days holiday and opportunities for personal growth within the organization.

Qualifications

• Proven experience in pastry kitchen roles.
• Ability to manage sous chefs and kitchen staff.
• Strong knowledge of food presentation standards.

Responsibilities

• Manage day-to-day operations of the pastry section.
• Supervise kitchen staff and ensure adherence to food safety standards.
• Ensure high quality and presentation of all pastry items.

Skills

Experience in pastry preparation

Understanding of food safety and hygiene

Team motivation

Knowledge of seasonal ingredients

Job description

We are looking for a Pastry - Chef de Partie, with experience to work at Petersham Nurseries Café in Richmond-Upon-Thames.

This is a charmingly casual yet sophisticated restaurant, set within one of our glasshouses. Respecting the Slow Food philosophy, we serve seasonal, Italian inspired food. Our customers enjoy a simple, elegant experience in a location that never fails to captivate and enchant.

PositionPurpose

To Act as a vital part of the Kitchen Team byrunning the day-to-day operation of your pastry section of the kitchen & supportingthe Sous Chef with basic management tasks.

PrincipalAccountabilities

PHILOSOPHY

As a team we are always looking for ways toreduce our footprint, protect the environment and give back to the communitieswe work alongside. This approach is integral to how we operate and in turn wehope to demonstrate to others that you can succeed as a business in a naturaland environmentally correct way.

• Championingand celebrating seasonality of produce

• Understanding sustainability issuesthat relate to the kitchen and ensuring that they are incorporated into dailyroutines (sustainable species of fish and meat, organic and non-intensely grownproduce from small suppliers, more creative vegetarian, vegan and gluten freedishes)

• Working closely with our family farmto utilise farm to plate and nose to tail philosophy to its full potential

• Eradicatingthe 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, toensure that the above becomes second nature and not an additional chore

Duties

• Responsible forthe operation and organisation of the pastry section of the kitchen
• Taking supervisoryresponsibility for the section including managing breaks and workloadthroughout the day and ensure that the Chefs adhere to the strict policiesregarding food safety and hygiene.
• Motivate the teamby setting daily standards and daily goals.
• Ensure you are followingthe correct recipes at all times and the product is made to specification.

Product

• UnderstandPetersham Nurseries philosophy by demonstrating thorough knowledge of foodand ingredients.
• Ensure all menuitems are produced to a consistent high standard of quality andpresentation.
• Set dailyproduction levels and guidelines for the section.
• Ensure that all recipesare prepared to specification, including temperature, seasoning, flavourand presentation by conducting spot checks and make any corrections asrequired.
• Monitor stocklevels and inform the Sous Chef of any issues.
• Planning andforecasting of stock and orders and assist the Sous Chef with the orderingof stock.
• Ensure stocktransfers are correctly recorded.
• Ensure wastage iscorrectly separated.

Process & Policy

• Ensure the workunit is fully compliant with Health & Safety, Fire Safety, COSHH, FoodHygiene legislation etc.
• Ensure that FoodSafety standards are adhered to by enforcing the high standard of hygieneand sanitation in all food-related outlets.
• Must ensure thatall administration for the section is completed according to all deadlinessuch as fridge temperature logs, wastage sheets, staff food/transfer tothe House/transfer to the bar sheets.
• Implementrecommendations from Food Safety Audits.
• Understand andconsider the importance of planning and forecasting by raising issues asrequired.
• Responsible forthe organisation of the section walk in fridges, fridges and freezersincluding food rotation and labelling, Chef is responsible and accountablefor these procedures.
• Maintain andupdate the recipe books for the station.
• Raise anyperformance concerns to the Sous Chef.
• Plan the workloadfor the upcoming week.

Profit

• Ensure that goodwaste routines are in place within the section to minimise loss and ensureall waste is logged.
• Ensure that allstock being used can be accounted for.

Technical Skill

• Using yourexperienced technical pastry skills to ensure each recipe and dish isproduced to reflect our high standard, using as many seasonal ingredientsin the dishes as possible to ensure that the reputation of PetershamNurseries Café as a unique restaurant delivering extraordinary food ismaintained.

• Resilienceand Composure

• Integrityand Trust

• Planningand Organising

• Workingwith others

• AchievingPersonal Work Goals and Objectives

• Adhereto Company Health & Safety Policy & Code of Conduct Standards.

Other

This is a physical role which willinvolve:

· Dealing with machinery

· Standing for long periods of time

· Exposure to hazardous chemicals

· Adhere to Company dress code, attendance and timekeeping standards (clocking in & out using the Mitre Finch app).

What we offer our Pastry - Chef de Partie:

• Opportunity to grow and progress with the brand