Company Description
Daish’s Group is a family‑owned holiday business established in 1979, operating hotels across popular UK destinations including Newquay, Torquay, Weymouth, Bournemouth, the Isle of Wight, Eastbourne, Llandudno, Blackpool, and the Lake District. Each hotel has its own character, offering guests a distinct experience and setting. With over 40 years of experience, the company focuses on clean and comfortable accommodation, nightly live entertainment, friendly service, and strong value, encouraging many guests to return regularly. Daish’s serves both self‑drive and coach‑inclusive holiday guests, supported by its own fleet of luxury coaches. Team members join a stable, guest‑focused business that values reliability, hospitality, and consistent service standards.
Role Description
This is a full‑time, on‑site Sous Chef role based in Bournemouth. The Sous Chef supports the Head Chef in the daily operation of the kitchen, including food preparation, cooking, and presentation of dishes to agreed standards. Responsibilities include supervising kitchen staff during shifts, ensuring food safety and hygiene procedures are followed, and helping to manage stock, ordering, and rotation. The role involves assisting with menu planning, adapting to dietary requirements, and maintaining consistency in portion control and quality. The Sous Chef also helps train and mentor junior team members, supports cost control, and works closely with front‑of‑house staff to deliver a positive dining experience for guests.
Qualifications
* Strong culinary skills, including food preparation, cooking across different sections, and high standards of presentation.
* Knowledge of food safety, kitchen hygiene, and health and safety regulations, with relevant certifications (e.g., Food Safety Level 2 or above) preferred.
* Experience supervising or leading a kitchen team, including task delegation, training, and maintaining a positive, respectful working environment.
* Ability to manage stock, support ordering, control waste, and work within set budgets and portion guidelines.
* Proven experience in high‑volume or hotel kitchens, ideally in a similar Sous Chef or strong Chef de Partie role.
* Excellent time management and organizational skills, with the ability to work calmly under pressure and meet service deadlines.
* Flexibility to work shifts, including evenings, weekends, and holidays, in line with hotel and guest needs.
* Culinary qualification or professional chef training is an advantage, but equivalent experience will also be considered.
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