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.
- Support with the integration and mentorship of students doing their placements at KYN
- Actively support research activity at KYN.
About you
You will have experience of working within a similar hospitality venue
You will be a professional, who has a proven track record of delivering and maintaining kitchen standards at the highest level – keeping a safe, clean, and compliant environment
You will have strong communication skills, an approachable manner, and an eye for detail
You will be passionate and have
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