Junior Sous Chef - Hurlingham

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.