SUMMARY:
The Breakfast Chef is responsible for preparing, cooking, and presenting all breakfast menu items to a high standard. This role requires excellent timing, consistency, and the ability to work efficiently during high-pressure morning service. The Breakfast Chef ensures food quality, hygiene, and service standards are upheld at all times.
Key Responsibilities
Food Preparation & Cooking
Prepare and cook all breakfast dishes, including hot meals, cold platters, baked goods, and à la carte options.
Ensure all menu items are consistently cooked and presented to standard.
Follow recipes, portion control, and presentation guidelines.
Prepare mise-en-place before service to ensure a smooth breakfast operation.
Kitchen Operations
Operate kitchen equipment safely and maintain cleanliness of the breakfast station.
Monitor food stock and submit requisitions to avoid shortages.
Receive and rotate stock, ensuring freshness and correct storage.
Set up and break down the breakfast station efficiently.
Quality & Hygiene
Maintain high standards of food safety, sanitation, and cleanliness.
Follow HACCP principles and adhere to all health and safety regulations.
Conduct temperature checks and maintain accurate records.
Ensure allergens and dietary requirements are handled appropriately.
Communication & Teamwork
Coordinate with chefs, kitchen assistants, and front-of-house teams for smooth service.
Communicate any issues such as delays, shortages, or equipment faults.
Assist with other kitchen duties when required.
Customer Service (where relevant)
Interact with guests courteously if working in an open kitchen or buffet setting.
Handle special requests professionally and efficiently.
POSITION INFO:
Qualifications
Culinary qualification or professional cooking certification (preferred).
Food Safety & Hygiene certificate (Level 2 or higher).
Experience
1–2 years’ experience as a Breakfast Chef, Line Cook, or similar role.
Experience working in hotels, restaurants, or catering environments.
Ability to manage high-volume breakfast service is an advantage.
Skills & Competencies
Strong cooking skills with emphasis on breakfast cuisine.
Excellent time-management and ability to work under pressure.
Attention to detail in cooking and presentation.
Good communication and teamwork abilities.
Knowledge of health, safety, hygiene, and allergen protocols.
Ability to multitask and organize an efficient station.
Personal Attributes
Punctual and reliable, especially for early-morning shifts.
Self-motivated and able to work independently.
Positive attitude with a passion for food and service excellence.
Clean, professional appearance.
