Head Chef

Daish's Holidays; Shanklin; On-site; GBP 13,776 - 23,419; Full time

Benefits offered by this job

Quarterly bonus

Birthday paid day off

Employee referral bonus (£100)

Job summary

Daish's Hotels is seeking a Head Chef to lead the kitchen operations with a focus on batch cooking, organised delivery and meeting set service times. You will drive quality, consistency and strong team leadership across all stations.

Hours include evenings, weekends and bank holidays. We offer continuous all-year employment, a quarterly targets-based bonus and additional perks such as a referral incentive.

Qualifications

• Proven leadership and clear communication in a kitchen team.
• Experience managing kitchen operations within budget and safety guidelines.
• Proven ability to batch cook and manage set service times.
• Knowledge of current culinary trends and process optimization.
• Health and safety awareness in kitchen environments.
• Hygiene certification Level 3 (or ability to obtain with training).

Responsibilities

• Control and direct food preparation by leading and developing your team.
• Work within seasonal budget constraints to achieve cost control per head.
• Oversee stock replenishment and monthly stock checks.
• Monitor spend per head and maintain health and safety records.
• Uphold Level 3 Hygiene and SFBB logging; ensure inspections pass.
• Lead kitchen operations across all tasks with strong communication.

Skills

Leadership

Budget & safety management

Batch cooking

Culinary trends

Health & safety awareness

Hygiene Level 3

Job description

Overview

An exciting and progressive role within our Kitchen at Daish's Hotels. We are seeking a Head Chef to lead the kitchen operations with a focus on batch cooking, organised delivery, and meeting set service times.

Hours include evenings, weekends and bank holidays. Salary up to £16.50 per hour depending on experience, with potential quarterly targets-based bonus. Continuous all-year employment is offered. Refer a friend to work for us and you’ll receive £100 if they join.

Responsibilities

• Control and direct food preparation and related activities by leading and developing your team in the department
• Work within seasonal budget constraints to achieve cost control per head
• Oversee or carry out stock replenishment for the department
• Carry out monthly stock checks and submit results to the accounts office for cost per head calculations
• Monitor and manage spend cost per head
• Maintain legislative records such as the SFBB log and labeling systems for inspections
• Maintain at least a Level 4 local authority health inspection standard and uphold this for internal checks
• Possess or obtain a Level 3 Hygiene Certificate (course provided if needed)
• Manage tasks across the full spectrum of kitchen operations
• Demonstrate outstanding communication and leadership skills
• Maintain knowledge of culinary trends and optimise kitchen processes
• Contribute to organisational values and mission
• Adhere to Health and Safety practices relevant to kitchen environments

Qualifications

• Strong leadership and communication abilities
• Experience managing kitchen operations within budget and safety guidelines
• Proven ability to batch cook and manage set service times
• Knowledge of current culinary trends and process optimization
• Health and safety awareness in kitchen environments
• Hygiene certification Level 3 (or ability to obtain with provided training)

Benefits

• Competitive pay up to £16.50 per hour, depending on experience
• Year-round employment (no winter shutdown)
• Quarterly bonus if targets are met
• Birthday paid day off
• Employee referral bonus (£100) and family holiday scheme opportunities