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 £31,800 per annum (after successful probation) based on 45 hours per week for a 6-day week, or 37.5 hours for a 5-day 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 finishes no later than 8:30 PM! Breakfast shifts start from 7 AM until roughly 10:30 AM.
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 these fantastic benefits, we have a great “Take your family on a Daish's holiday scheme” for as little as £75 per holiday… 4 nights, breakfast, dinner, room, travel, and entertainment all included.
Being a Head Chef with Daish’s is slightly different from 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 8:30 AM daily, and dinner is sent out at 6:30 PM, with the aim to have the whole restaurant served within 45 minutes. 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 relevant activities by leading and developing your team in the department.
* 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.
* 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.
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