Cake Baker

Petersham Nurseries Richmond are looking to recruit a full time Cake 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.

Our philosophy a s a company 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 Executive Chef & 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