Head Chef

An exciting and progressive role has arisen within our Kitchen, Join us at Daish's Hotels as our new Head Chef!Offering a competitive salary of £40,000 per annum, based on 45 hours per week, working up to 6 days per week, plus incremental and performance pay reviews as well as a quarterly bonus if targets are met!
We also offer continuous all year-round employment – we don't close for the winter months!
You also get £50 once you have completed basic Daish's training and if you refer a friend, you'll split £100!Hours include evenings, weekends and bank holidays, but our kitchen team finish no later than 8.30pm!
Breakfast shifts starts from 7am until roughly 10.30am.Daish's Hotels are flexible employers and strive to facilitate a healthy work life balance for Daish's employees.
We provide every employee with a supportive mental wellbeing and financial assistance package.
We even give you an extra paid day off for your birthday.In addition to all of these fantastic benefits of working for Daish's, we have a great "Take your family on a Daish's holiday scheme" for as little as £85 per holiday…4 nights, breakfast, dinner, room, travel and entertainment all included.Being a Head Chef with Daish's is slightly different to most kitchens within Hospitality.
Our guests all eat at the same time, twice a day and choose from a set menu, so no more cooking to order!
Batch cooking and organised delivery is the name of the game!
Breakfast is served at 8.30am daily and dinner is sent out at 6.30pm, with the aim to have the whole restaurant served within 45 mins.
Preparation is key to success which is why we provide you with a comprehensive support system via our Group Operations Kitchen Manager and a Menu guide and dedicated suppliers!
Running a kitchen with Daish's is a breeze!Skills and Qualities you can add to the Mix!
:Controlling and directing the food preparation process and other relative activities, by leading and developing your team in the departmentAble to work within the budget constraints of the relevant season, leading to good cost control per headOversee or carry out stock replenishment for the department.Carry out monthly stock check counts and submit to the accounts office for cost per head calculations.
Be aware of your spend cost per headMaintain all required legislative records such as the SFBB log, and labelling systems so that internal and external inspections can be carried out at any time.Maintain at least a 4 in an external local authority health inspection and also keep this standard for internal interval checksCurrent Hygiene Certificate of Level 3 if you do not have this, we will provide the course for you.Ability to manage tasks and responsibilities across the full spectrum of the kitchen operationOutstanding communication and leadership skillsA good working knowledge of culinary trends and optimized kitchen processesLearn and continue the values of the organisation and a wish to contribute to themWorking knowledge of Health and Safety issues relating to kitchen working environments