Head Chef

About the company:

Daish's Holidays is a family run hotel and holiday operator predominantly catering to the retired market. The company has grown substantially over the last five years, and now includes multiple hotel locations around the UK and a fleet of 25 luxury coaches

The company is one of the industry leaders in providing the best value for money holidays in the market. Routinely winning awards for customer service excellence, it has also been recognised as one of the top fastest growing companies by the Financial Times in the last couple of years

The Job:

The Somerset Hotel Kitchen now requires a new head chef to lead our fantastic team. Our head chefs are required to have skills in supervising staff and also managing a busy, fast paced environment where quality food production at a budgeted cost is familiar to you. You will be first in command in the department and will be asked to produce differing menus depending on the season that are creative and yet simple for our clientele. 

Main responsibilities:

• Controlling and directing the food preparation process and other relative activities, by leading and developing your team in the department
• Constructing menus with new or existing creations, ensuring variety and quality of servings for our guests
• Able to work within the budget constraints of the relevant season, leading to good cost control per head
• Work in conjunction with the hotel management to maintain equipment required for the delivery of service standards
• 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 historic 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
• To wear appropriate uniform provided, along with flat, non slip shoes. Strictly no trainers.
• Attend Training and Refresher Training sessions, as required by the hotel management.
• Be aware of company Health & Safety policy in your workplace and assist others to help to maintain a safe working environment.
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Person Specification The ideal candidate for this role will possess some or all of the below qualities, local procedure training will be provided but it will assist us if you have a basic understanding of the role you are applying for which will consist of the following qualities and experience:

Essential Attributes

• At least 2 years of experience running a Kitchen with at least a 5 man brigade
• Current Hygiene Certificate of Level 3
• 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
• Familiar with Microsoft office
• Enthusiastic, confident and competent.
• Ability to multi-task and not lose performance level under pressure
• 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 
• Experience of catering for a Coaching Hotel operation
• Higher education training in the role This job description should not be viewed as a legal document or a set of conditions 

Successful candidates will be invited to attend an interview