Breakfast Chef

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.

• 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.

• 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.

• 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.

• 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.

• Interact with guests courteously if working in an open kitchen or buffet setting.
• Handle special requests professionally and efficiently.

• Culinary qualification or professional cooking certification (preferred).
• Food Safety & Hygiene certificate (Level 2 or higher).

• 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.

• 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.

• 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.