Head Chef

TieTalent; Weymouth; On-site; GBP 36,000; Full time

Job summary

Join a leading hospitality group as a Head Chef at Daish's Hotels, where you will lead a dynamic kitchen team. This progressive role offers a competitive salary of up to £35,100 annually, with additional bonuses and performance pay. Enjoy year-round employment with a focus on work-life balance, plus exceptional employee benefits, including paid time off for personal milestones and holidays for your family at reduced rates. The Head Chef's role emphasizes batch cooking in a structured meal service environment, ensuring quality and efficiency.

Benefits

Quarterly bonus based on targets

Paid day off for your birthday

Employee holiday scheme at reduced rates

Qualifications

• Manage kitchen operations, including food preparation and stock control.
• Lead and develop kitchen team, ensuring compliance with hygiene standards.
• Control food costs per head and oversee budget constraints.

Responsibilities

• Direct food preparation and maintain legislative records.
• Conduct stock checks and maintain health inspection standards.
• Manage tasks across the kitchen ensuring efficiency and quality.

Skills

Leadership

Communication

Food Preparation

Cost Control

Hygiene Standards

Health and Safety Knowledge

Education

Current Hygiene Certificate Level 3

Job description

Head Chef

When registering to this job board you will be redirected to the online application form. Please ensure that this is completed in full in order that your application can be reviewed.

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 up to £35,100 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 dont 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 £95 per holiday4 nights, breakfast, dinner, room, travel and entertainment all included.

Being a Head Chef with Daishs 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 Daishs 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 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

TITL1_UKTJ