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:

• Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
• Cooking and managing breakfast service and assisting with lunch service.
• Setting up and cleaning down the kitchen after breakfast.
• Ensure the kitchen is kept clean and hygienic at all times.
• Ensure all stocks are kept under optimum conditions.
• Ensure all mise-en-place is always freshly prepared and on time.
• Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
• Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date.
• Ensure any anticipated issues are communicated promptly to the Head Chef.
• Ensure all staff under your control are treated fairly and with courtesy.
• 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.
• Monitor and Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
• Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
• Assist with producing menus and new dishes.
• Able to prepare different type of breakfast egg preparations and methods.
• Liaise with Purchase Manager regarding daily raw materials for breakfast.
• Ensure costings and budgets are achieved
• Adhere to Health & Safety policies and regulations.
• Have a good knowledge on health & safety, hygiene, equal opportunities, HACCP and any other legislation.
• Able to handle pressure calmly and professionally.
• Attend training courses as and when required.
• Hours of work are normally 6am to 2pm.
• Carry out any other duties as required by management.

Prerequisites:

• Passion for cooking
• Friendly outgoing personality along with excellent personal presentation.
• Passionate about producing high quality food.
• Able to tackle every task given to you with the highest levels of enthusiasm.
• 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.

 

Hospitality Guide(For All Department information)
 www.hospitalityguidebd.blogspot.com