Lead Kitchen Specialist

4 weeks ago

Richmond, Greater London, United Kingdom Petersham Nurseries - Richmond Full time


LEAD
KITCHEN SPECIALIST

Position Overview

To
serve as an essential member of the culinary team by ensuring the efficient functioning of a
designated section and assisting the Sous Chef with fundamental management responsibilities, while also mentoring and fostering the growth of junior chefs.

Main Responsibilities

Team Leadership

  • Accountable
    for the management and organization of a specific kitchen section.
  • Oversee
    the section team, including coordinating breaks and distributing tasks throughout the day, ensuring compliance with stringent food safety and hygiene protocols.
  • Inspire
    the team by establishing daily benchmarks and objectives.
  • Educate
    and nurture the team to guarantee adherence to recipes and that all products meet quality standards.
  • Evaluate
    the team's performance within the section, addressing any issues of underperformance or non-compliance, and communicate concerns to the Sous Chef.

Culinary Excellence

  • Embrace
    Petersham Nurseries' culinary philosophy by showcasing a comprehensive understanding of food and ingredients.
  • Guarantee
    that all menu offerings are prepared to a consistently high standard of quality and presentation.
  • Establish
    daily production targets and guidelines for the section, delegating tasks effectively.
  • Ensure
    that all recipes are executed to specification, including temperature, seasoning, flavor, and presentation through regular quality checks and necessary adjustments.
  • Monitor
    inventory levels and alert the Sous Chef to any discrepancies.
  • Assist
    in the planning and forecasting of inventory and support the Sous Chef with procurement processes.
  • Minimize
    waste and accurately document all wastage.

Procedures & Compliance

  • Ensure
    that all administrative tasks for the section are completed on time, including temperature logs, waste records, and inventory sheets.
  • Uphold
    Food Safety standards by enforcing high levels of hygiene and sanitation across all food preparation areas.
  • Implement
    recommendations from Food Safety inspections.
  • Recognize
    the significance of planning and forecasting, raising issues as necessary.
  • Participate
    in special project work as required.
  • Oversee
    the organization of the section's storage areas, including food rotation and labeling, ensuring the team is self-sufficient and accountable for these practices.
  • Maintain
    and revise the recipe documentation for the station.
  • Communicate
    any potential staffing concerns to the Line Manager for consideration in scheduling.
  • Address
    any performance issues with the Sous Chef.
  • Plan
    the workload for the upcoming week and assign tasks to the team.

Financial Responsibility

  • Ensure
    that effective waste management practices are in place to minimize losses and that all waste is documented.
  • Confirm
    that all utilized stock is accounted for.

Technical Proficiency

  • Capable
    of performing basic mathematical calculations and conversions (e.g., cups to liters).
  • Competent
    in working across all kitchen sections and managing multiple areas as needed.

Vegetable,
Fruits & Salads

  • Proficient
    in standard techniques for preparing a variety of produce (large dice, batonette, medium dice, allumette, small dice, julienne, brunoise, fine julienne, brunoise).

Cooking
Techniques

  • Skilled
    in various cooking methods – Roasting, Broiling, Grilling, Searing, Frying, Poaching, Braising, Stewing.

Sauces

  • Able
    to prepare essential sauces – fume, veloute, espagnole, béchamel, tomato, and utilize mother sauces to create secondary sauces.

Meat

  • Capable
    of cleaning, slicing, and trimming primary cuts of meat.

Fish

  • Skilled
    in descaling, cleaning, and filleting both flat and ribcage fish.

Physical Requirements

This role is physically demanding and involves:

  • Heavy lifting.
  • Operating machinery.
  • Prolonged periods of standing.
  • Exposure to hazardous substances.


Key Performance Indicators (KPIs)

  • Learning & Development.
  • Quality & Customer Service.
  • Productivity.
  • Environmental Health & Safety.
  • Stock Accuracy.


Core Competencies

  • Resilience and Composure.
  • Integrity and Trust.
  • Planning and Organizing.
  • Effective Communication.
  • Team Collaboration.
  • Achievement of Personal Work Goals and Objectives.

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