{"id":2547889,"url":"https://alion.io/job/intellistaff-breakfast-chef","title":"Breakfast Chef","company":{"id":1173444,"name":"Intellistaff","domain":"intellistaff.ca","url":"https://alion.io/company/intellistaff","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":"jobmail.co.za","ats_vendor":null,"truth_index":{"grade":"C","score":68,"open_postings":22,"ghost_share":0.455,"stale_share":0,"repost_share":0.636,"time_to_fill_p50_days":12,"computed_at":"2026-10-22T06:10:10Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Franschhoek, South Africa"],"countries":["ZA"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":10500,"max_usd":20000,"period":"year","method":"role_country_seniority_unknown","sample_n":31},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-14T17:03:49Z","employer_posted_date":"2026-10-18","last_verified_at":"2026-10-18T11:09:26Z","board_verified":false,"closed_at":null,"days_open":8,"trust":{"level":"ok","repost_count":1,"flags":[],"days_open":7},"description":"Location: FranschhoekAbout Job\nKnown for sophisticated escapes and unique guest experiences, the ever-expanding luxury hospitality portfolio offers dynamic career opportunities to positive, vibrant and energetic individuals.\nThe Breakfast Chef takes full responsibility for breakfast service to ensure that high-quality food is presented to guests with the effective management of the breakfast service team at The Dining Room. This role is vital to ensure consistency at each breakfast service. It requires a strong focus on food preparation, station set-up and stock control.\nMain Responsibilities:Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.\nEnsure the food served meets the expected standards, maintaining high brand reputation.\nCheck daily and weekly restaurant bookings forecast to ensure the proper ordering and planning is done in conjunction with the Head Chef.\nReport any complaints, concerns, or operational requirements to the Head Chef & F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team.\nEnsure all breakfast items are seasonal, fresh, and organic as per established vision and standards.\nBuffet set-ups and replenishment to be executed exactly every day.\nMaintain strong communication with the Front of House teams to ensure precise and timeously delivery of each order.\nIn conjunction with the Hotel Front Desk, to note all special requests and specific breakfast service details are recorded on the PMS system for next day or future stays.\nEnsure that breakfast box orders are prepared fresh and packaged according to established standards.\nReview breakfast menus annually and make the necessary recommendations for seasonal or annual improvements with detailed monitoring and record keeping of fast-moving items vs items that are being wasted.\nConduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and seasons/replacement items.\nAssist the Head Chef in checking staff attendance, grooming, and personal hygiene.\nEnsure breakfast service is adequately staffed by monitoring the daily occupancies closely.\nResponsible for assisting the Head Chef with duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism.\nSupervise and coordinate activities of CDP’s, Commis Chefs, and Interns to ensure efficient and smooth food service.\nWork alongside CDP’s, Commis Chefs, and Interns to enhance kitchen efficiency.\nSpend as much time as possible cooking, leading the section, and providing hands-on training for junior team members.\nMonitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.\nControl costs by minimizing spoilage and waste while ensuring portion control.\nExperience and SkillsSimilar experience within a 5-star Hotel and or fine dining restaurant.\nExcellent knowledge of food and beverage service standards.\nStrong knowledge of kitchen management, food costing and inventory control.\nAbility to confidently operate within a fast-paced environment\nStrong leadership abilities to guide junior kitchen staff.\n Inherent Requirements:A relevant culinary qualification\nPreference will be given to candidates from Franschhoek and neighbouring 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