Breakfast Chef

Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.

Ensure the food served meets the expected standards, maintaining the reputation.

Check daily and weekly restaurant bookings forecast to ensure the proper ordering and planning is done in conjunction with the Head Chef.

Report 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.

Ensure all breakfast items are seasonal, fresh, and organic.

Buffet set-ups and replenishment to be executed exactly every day.

Maintain strong communication with the Front of House teams to ensure precise and timeously delivery of each order.

In 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.

Ensure that breakfast box orders are prepared fresh and packaged according standard.

Review 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.

Conduct 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.

Assist the Head Chef in checking staff attendance, grooming, and personal hygiene.

Ensure breakfast service is adequately staffed by monitoring the daily occupancies closely.

Responsible for assisting the Head Chef with duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism.

Supervise and coordinate activities of CDP’s, Commis Chefs, and Interns to ensure efficient and smooth food service.

Work alongside CDP’s, Commis Chefs, and Interns to enhance kitchen efficiency.

Spend as much time as possible cooking, leading the section, and providing hands-on training for junior team members.

Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.

Control costs by minimizing spoilage and waste while ensuring portion control.

Requirements:

A relevant culinary qualification

Similar experience within a 5* Hotel and or fine dining restaurant.

Excellent knowledge of food and beverage service standards.

Strong knowledge of kitchen management, food costing and inventory control.

Ability to confidently operate within a fast-paced environment

Strong leadership abilities to guide junior kitchen staff.

Preference will be given to candidates from Franschhoek and neighbouring areas