Junior Sous Chef - Hurlingham (Hiring Immediately)

Junior Sous Chef – Permanent Contract

£20.30 per hour, 40 hours per week

KYN Hurlingham, 28 Daisy Lane, London, SW6 3DD

About KYN

KYN is a brand-new care home company focused on offering an elevated approach to care: Individualised journeys built around the needs and interests of our residents in beautiful surroundings with life-enriching practices.

KYN HURLINGHAM is our second home which opened in 2024. It’s a 32-bedroom home offering each resident an elegant and comfortable bedroom, communal areas for dining and reclining. We have a further two care homes in development in London.

We are passionate about our people; we seek out those who have a true vocation for care or hospitality.

About the opportunity

As a Junior Sous Chef, you will be responsible for:

• To support the Head Chef and Sous Chef in the smooth running of the kitchen and the delivery of consistent, high quality, delicious and nutritious dishes to our residents
• To take full responsibility of the kitchen in the absence of the Head Chef and Sous Chef and maintain the high standards that have been set
• To ensure that all dishes are prepared and presented in line with KYN’s exceptional standards
• To ensure all dishes are prepared and presented in line with KYN’s exceptional standards
• To ensure high standards of cleanliness and best practices are always maintained
• To drive consistency of our food offering and ensure menus are delivered to the agreed specification
• To be organised and have high attention to detail which enables the team to deliver a seamless service to our residents
• To monitor health and safety, compliance and procedures to ensure standards are maintained in both kitchen and dining teams
• To ensure the team adhere to all kitchen service standards in every task they undertake
• To take Invoices of all deliveries
• To support the teams in understanding the menu and ingredients so they can articulate this effectively to our residents, their family members, and guests
• To ensure mise-en-place is carried out in kitchen to meet forecasted demands
• To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and any variances are reported immediately
• To maintain high standards of working practices in terms of personal appearance and working methods
• To be committed to building relationships with our residents and fully understanding their needs
• In the absence of the Head Chef and Sous Chef, to effectively manage and oversee stock in the kitchen
• To report all damage, hazards and wear and tear occurring within your areas of work
• To store food items correctly and in rotation to minimise wastage using all company labelling and dating processes
• To complete the opening/closing checklists on a daily basis
• To maintain a clean and tidy appearance and work in an orderly manner in line with brand standards and legal requirements
• To ensure all security and control procedures are strictly adhered to
• To exceed expectations and consistency in every role or task undertaken
• To committed to building relationships with our residents and fully understanding their needs
• To ensure that wastage is kept to a minimum through stock rotation and ensuring portion controls are adhered to
• To ensure all stock is stored and rotated correctly in accordance with KYN’s policies and food safety regulations. This includes recording temperature checks of food commodities to ensure statutory requirements are met and report any variances so they can be rectified immediately
• To have a good knowledge and working practice of health and safety and food safety within a kitchen
• To coach the relevant team members in these standards and support them in maintaining and adhering to the robust food safety management system in place
• To ensure the kitchen have adequate supplies of clean utensils, crockery, and other equipment
• To understand and respect our residents’ privacy and understand that residents’ identities and confidentiality must never be exposed or breached to any external sources.
• To ensure that all data and information in relation to resident’s dietary requirements, whether physical or system based are accurate, up to date, secure and confidential.
• To take an active role in the coaching, training, and development of the team.
• To lead by example and act as a role model to the kitchen team in terms of work ethic, service quality and professional skills
• To communicate, liaise, and build relationships with key internal and external stakeholders.

About you

• You will have experience of working within a 4–5-star hospitality]]>