Job Description and Duties for Breakfast Chef
Position Title: Breakfast Chef
Reports To: Sous Chef / Head Chef
Position Summary:
As a breakfast chef you would be responsible to prepare and deliver to breakfast service, providing a high standard of fresh food in a busy hotel restaurant. Oversee the checking of all early morning deliveries.
Also be able to undertake a varied list of food preparation for the kitchen on a daily basis and take full responsibility and accountability for the Breakfast Shift. Additionally ensuring that all policies and procedures laid down by management are implemented.
Breakfast Chef Duties and Responsibilities:
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Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
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Cooking and managing breakfast service and assisting with lunch service.
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Setting up and cleaning down the kitchen after breakfast.
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Ensure the kitchen is kept clean and hygienic at all times.
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Ensure all stocks are kept under optimum conditions.
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Ensure all mise-en-place is always freshly prepared and on time.
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Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
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Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date.
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Ensure any anticipated issues are communicated promptly to the Head Chef.
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Ensure all staff under your control are treated fairly and with courtesy.
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Ensuring and controlling levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Collect feedback from the guest during the breakfast session and report to Executive chef on any complaints or issues.
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Monitor and Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
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Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
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Assist with producing menus and new dishes.
- Able to prepare different type of breakfast egg preparations and methods.
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Liaise with Purchase Manager regarding daily raw materials for breakfast.
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Ensure costings and budgets are achieved
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Adhere to Health & Safety policies and regulations.
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Have a good knowledge on health & safety, hygiene, equal opportunities, HACCP and any other legislation.
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Able to handle pressure calmly and professionally.
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Attend training courses as and when required.
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Hours of work are normally 6am to 2pm.
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Carry out any other duties as required by management.
Prerequisites:
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Passion for cooking
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Friendly outgoing personality along with excellent personal presentation.
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Passionate about producing high quality food.
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Able to tackle every task given to you with the highest levels of enthusiasm.
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Be an excellent team player
Education:
Degree or Diploma in hotel / culinary management. Computer knowledge and experience in using the Materials Management Software.
Experience:
2 to 3 years of experience is full service or branded hotels. Relevant experience gained in a similar environment is desirable.