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Lead Culinary Specialist

2 months ago

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


LEAD
CULINARY SPECIALIST

Position Overview

The
Lead Culinary Specialist plays a crucial role within the kitchen brigade, ensuring the efficient functioning of a designated section while assisting the Sous Chef with managerial responsibilities. This position also involves mentoring and guiding junior chefs in their culinary development.

Key Responsibilities

Team Leadership

  • Oversee
    the daily operations and organization of a specific kitchen section.
  • Manage
    the section team, including scheduling breaks and distributing tasks, while ensuring adherence to food safety and hygiene protocols.
  • Inspire
    the team by establishing daily objectives and standards.
  • Provide
    training and support to ensure compliance with recipes and product specifications.
  • Evaluate
    team performance, addressing any issues with the Sous Chef as necessary.

Culinary Excellence

  • Demonstrate
    a comprehensive understanding of Petersham Nurseries' culinary philosophy, showcasing expertise in food and ingredients.
  • Guarantee
    that all menu offerings are prepared to the highest standards of quality and presentation.
  • Set
    production targets and guidelines for the section, delegating tasks effectively.
  • Conduct
    regular quality checks to ensure recipes are followed accurately, making adjustments as needed.
  • Monitor
    inventory levels and communicate any concerns to the Sous Chef.
  • Assist
    in stock planning and ordering processes.
  • Minimize
    waste and ensure proper documentation of wastage.

Compliance & Procedures

  • Ensure
    all administrative tasks for the section are completed on time, including temperature logs and wastage records.
  • Uphold
    Food Safety standards by maintaining high levels of hygiene and sanitation.
  • Implement
    recommendations from Food Safety audits.
  • Recognize
    the importance of planning and forecasting, addressing any issues proactively.
  • Participate
    in special projects as required.
  • Organize
    the section's storage areas, ensuring proper food rotation and labeling.
  • Update
    recipe documentation for the section.
  • Communicate
    staffing needs to the Line Manager for effective rota planning.
  • Report
    any performance issues to the Sous Chef.
  • Plan
    weekly workloads and assign tasks to the team.

Financial Responsibility

  • Establish
    effective waste management practices to minimize losses and ensure accurate waste tracking.
  • Account
    for all stock utilized in the kitchen.

Culinary Skills

  • Possess
    basic mathematical skills for measurements and conversions.
  • Be
    capable of working across all kitchen sections and managing multiple areas as needed.

Vegetable, Fruits & Salads

  • Proficient
    in various techniques for preparing a wide range of produce.

Cooking Techniques

  • Skilled
    in a variety of cooking methods including roasting, grilling, and braising.

Sauces

  • Able
    to prepare classic sauces and utilize them to create secondary sauces.

Meat & Fish Preparation

  • Capable
    of preparing and portioning various cuts of meat and fish.

Physical Requirements

This
role involves:

  • Heavy lifting
  • Operating
    kitchen machinery
  • Extended periods of standing
  • Handling
    hazardous materials


Performance Metrics

  • Training
    and Development
  • Quality
    and Customer Satisfaction
  • Operational
    Efficiency
  • Compliance
    with Health Standards
  • Inventory
    Management


Core Competencies

  • Resilience
    and Composure
  • Integrity
    and Trustworthiness
  • Planning
    and Organization
  • Effective
    Communication
  • Teamwork
  • Achievement
    of Personal Goals