Head Chef

TN United Kingdom; Newquay; On-site; GBP 36,000; Full time

Job description

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Join Us as Our New Head Chef at Daish's Hotels!

We offer a competitive salary of up to £35,100 per annum, based on 45 hours per week, working up to 6 days, with incremental and performance pay reviews, plus a quarterly bonus if targets are met. We provide continuous all-year-round employment — we don’t close for winter! Additionally, you receive £50 after completing 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 committed to supporting a healthy work-life balance. We offer mental wellbeing and financial assistance packages, and an extra paid day off for your birthday.

Enjoy our “Take your family on a Daish's holiday” scheme for as little as £95 per holiday — 4 nights, breakfast, dinner, room, travel, and entertainment included.

Being a Head Chef with Daish’s is unique. Our guests dine at the same time twice daily from a set menu, eliminating the need for cooking to order. Batch cooking, organized delivery, and preparation are key. Breakfast is served at 8.30 am daily, and dinner is served at 6.30 pm, with the goal to serve the entire restaurant within 45 minutes. We support you with a comprehensive system, including our Group Operations Kitchen Manager, a menu guide, and dedicated suppliers. Managing a Daish’s kitchen is straightforward!

Skills and Qualities We Value:

• Leading and developing your team in food preparation and related activities.
• Managing within seasonal budgets to control costs per head.
• Overseeing stock replenishment and conducting monthly stock checks for cost analysis.
• Monitoring and managing spend per head.
• Maintaining legislative records like SFBB logs and labelling systems for inspections.
• Achieving and maintaining at least a 4 rating in external health inspections.
• Holding a Level 3 Hygiene Certificate; if not, we will provide the training.
• Managing tasks across all kitchen operations.
• Excellent communication and leadership skills.
• Knowledge of culinary trends and efficient kitchen processes.
• Aligning with organizational values and contributing positively.
• Understanding health and safety in kitchen environments.