Pastry Chef de Partie

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

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.