Head Chef | Lead Kitchen, All-Year Role & Growth

RGIT Australia; Shanklin; On-site; GBP 36,000 - 48,000; Full time

Benefits offered by this job

Quarterly bonus

All-year-round employment

Career progression opportunities

Refer-a-friend £100 bonus

Birthday day off

Mental wellbeing support

Friendly working environment

Staff, Friends & Family Holiday 12

Job summary

Daish’s Holidays is seeking an experienced Head Chef to lead our kitchen team and deliver high-quality, batch-cooked meals for our all-year-round operation. You’ll be responsible for planning, supervising and coordinating all kitchen activities to ensure consistency and timely service.

A Level 3 Food Hygiene Certificate is required; training can be provided if needed. You must be a strong leader, cost-conscious, highly organized and able to inspire staff while maintaining top food safety

Qualifications

• Experience in leading a kitchen team and delivering high standards.
• Strong cost and stock management skills.
• Organised and able to manage multiple responsibilities.

Responsibilities

• Leading and developing the kitchen team to ensure smooth operations.
• Controlling and directing food preparation and kitchen activities.
• Planning kitchen activities to meet standards and timings.
• Maintaining budgeted cost per head and managing stock.
• Monitoring food usage and expenditure to stay within budgets.
• Overseeing stock replenishment and ensuring appropriate levels.
• Completing monthly stock checks and reporting to Accounts.
• Maintaining food safety records and hygiene standards.
• Ensuring Health & Safety and food safety procedures are followed.
• Collaborating with hotel management to deliver a consistent dining experience.

Skills

Kitchen leadership

Cost control

Organization

Communication

Food safety

Trend awareness

Quality & hygiene

Guest experience

Education

Level 3 Food Hygiene Certificate

Job description

Daish’s Holidays is seeking an experienced Head Chef to lead our kitchen team and deliver high-quality, batch-cooked meals for our all-year-round operation. You’ll be responsible for planning, supervising and coordinating all kitchen activities to ensure consistency and timely service.

A Level 3 Food Hygiene Certificate is required; training can be provided if needed. You must be a strong leader, cost-conscious, highly organized and able to inspire staff while maintaining top food safety