Senior Breakfast Chef
Job Purpose
The Senior Breakfast Chef is responsible for leading and overseeing the daily breakfast service, ensuring that all breakfast dishes are prepared and presented to the highest standard. The role is responsible for maintaining consistency, quality, food safety and efficient kitchen operations during breakfast service while supporting junior kitchen staff and contributing to an exceptional guest experience.
Key Responsibilities
Breakfast Operations
- Lead and manage the daily breakfast service.
- Ensure all breakfast dishes are prepared and presented in accordance with recipe specifications and company standards.
- Monitor food quality, portion control and presentation.
- Ensure breakfast service runs efficiently and within service times.
- Prepare mise en place for breakfast service.
Food Quality
- Maintain consistently high food quality and presentation standards.
- Ensure all dishes meet the restaurant's culinary expectations.
- Monitor freshness and quality of ingredients.
- Minimise food wastage through effective planning and stock rotation.
Team Leadership
- Supervise and support Commis Chefs, Demi Chefs and Chef de Parties working during breakfast service.
- Provide guidance and on-the-job training.
- Assist with onboarding new kitchen staff.
- Promote teamwork and maintain a positive working environment.
Kitchen Operations
- Ensure all kitchen equipment is used safely and correctly.
- Monitor cleanliness of the breakfast kitchen and workstations.
- Maintain hygiene standards in accordance with company procedures.
- Ensure compliance with food safety regulations.
Stock Control
- Assist with stock rotation using FIFO principles.
- Monitor breakfast stock levels.
- Report shortages to the Sous Chef or Head Chef.
- Assist with stock takes when required.
Health & Safety
- Comply with food safety legislation.
- Maintain a clean and safe working environment.
- Report maintenance concerns.
- Follow all health and safety procedures.
General
- Assist with menu development where required.
- Support other kitchen sections when operationally required.
- Carry out any reasonable instruction from management.
Minimum Requirements
- Minimum of 5 years' relevant experience in a professional kitchen.
- Experience working in a high-volume kitchen.
- Experience in a reputable fine dining, semi-fine dining, or luxury hospitality establishment.
- Strong knowledge of breakfast preparation and service.
- Relevant Culinary Qualification
- Ability to lead a team during busy service periods.
- Strong communication and interpersonal skills.
- Sound knowledge of food safety and hygiene practices.
Skills & Competencies
- Leadership
- Time management
- Attention to detail
- Quality driven
- Organisation and planning
- Problem solving
- Communication
- Teamwork
- Ability to perform under pressure
