So, you think you'd like to work with us? If we do say so ourselves; we're a great team. Passion, dedication and excellence: this is what we look for from our staff and it's why we're one of the top garden centres in the country.

If you want to join us, take a look at the current vacancies below and email a covering letter and your CV to Bethany Hobbs at or call her on 020 8300 0084.

Mulberry tree - Chefs needed!

Job Description

The Mulberry Tree Kitchen is a fast paced working environment that prepares Breakfast, Lunch and Afternoon Tea for customers at the Ruxley Manor Garden Centre.

We are looking for someone with a passion for cooking to help support our growing Kitchen Team. We always aim to serve high quality freshly prepared food which means this role is diverse and interesting.


Mon to Sat 08.00 to 17.00, Sun 09.30 to 16.30 with some late nights during November & December till 8pm

We are looking for both Chef de Parties and Commis Chefs. The Chef de Partie role is full time and requires weekend work, ideal candidates will have a minimum of 2 years cooking experience. We have full time and part time positions for the Commis Chef role but all roles require some weekend work.


Key Accountabilities –

To wear clean correct uniform and appropriate footwear at all times

To attend the weekly team brief

To ensure your allocated section is fully prepared with enough food for the day/week ahead

Ensure that all work areas and equipment are kept clean and tidy at all times

Ensure all food is correctly labelled

Ensure that all food is correctly stored, ensuring correct stock rotation and minimising kitchen wastage

Ensure all wastage is kept to a minimum and correctly documented

Carry out and document all fridge temperatures daily

Ensure a daily clean is performed in your allocated area and a cleaning sheet is completed

Ensure any handover is completed at the end of every day to the Sous Chef

Be open to positive and constructive feedback from the Sous Chef

To contribute to new ideas for dishes

To deputise for the Junior Sous Chef in their absence

Key Competencies -

· To be passionate about food and producing great dishes

· Planning and organising

· Prioritisation

· Flexibility

· Team worker and Team building

· Initiative and Motivation

· Ability to work under pressure

· To complete basic food Hygiene

· To comply with all Health and Safety at work, COSHH, and Manual Handling regulations