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.
  • 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.

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