Head Chef

Job content

About The Company

Daish’s Holidays is a family run hotel and holiday operator predominantly catering to the retired market. The company has grown substantially over the last five years, and now includes multiple hotel locations around the UK and a fleet of luxury coaches.

The company is one of the industry leaders in providing the best value for money holidays in the market. Routinely winning awards for customer service excellence, it has also been recognised as one of the top fastest growing companies by the Financial Times in the last couple of years.

What We Offer You

Performance based pay increase after 3 months of employment

Continuous all year round employment – we don’t close for the winter months!

Employee of the month scheme.

Enhanced in house training, we invest in you and your career.

Daish’s manager training academy.

Extra day off for your birthday.

Buy and sell holiday scheme.

Staff getaway discount with any of our UK wide hotels.

Coffee shop discount 50%

Bonus for completing your allocated training

Refer a friend scheme, split a bonus with your friend when you refer them for a role with us!

A quarterly bonus if criteria is met

The Main Responsibilities Of The Role

Our kitchen now requires a new kitchen manager to lead our fantastic team. Our kitchen managers are required to have skills in supervising staff and also managing a busy, fast paced environment where quality food production at a budgeted cost is familiar to you. You will be first in command in the department and will be asked to produce differing menus depending on the season that are creative and yet simple for our clientele.

Controlling and directing the food preparation process and other relative activities, by leading and developing your team in the department

Constructing menus with new or existing creations, ensuring variety and quality of servings for our guests

Able to work within the budget constraints of the relevant season, leading to good cost control per head

Oversee 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 head

Maintain 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 checks

Current Hygiene Certificate of Level 3 if you do not have this we will provide the course for you after 3 months of service.

Ability to manage tasks and responsibilities across the full spectrum of the kitchen operation

Outstanding communication and leadership skills

A good working knowledge of culinary trends and optimized kitchen processes

Learn and continue the values of the organisation and a wish to contribute to them.

Working knowledge of Health and Safety issues relating to kitchen working environments

Experience of catering for a Coaching Hotel operation