Breakfast Chef

As a Breakfast Cook, your duties will include:

• Preparing high-quality breakfast foods based on a menu or individualized orders.
• Serving, overseeing, and maintaining products on a breakfast buffet.
• Supporting breakfasts at banquets and room service orders.
• Handling prep work, such as creating sauces and stocks.
• Cooking and managing breakfast service.
• Setting up and cleaning down the kitchen after breakfast.
• Preparing a variety of breakfast foods, including eggs, baked goods, toast, and bacon.
• Handling specialized dietary requests from guests.
• Ensuring the highest standards of food hygiene are maintained.
• Preparing and cooking breakfast meals according to established recipes and restaurant requirements- there is room for Chef Creativity
• Ensuring that all dishes are cooked to perfection and presented beautifully
• Following food safety and hygiene regulations while preparing and handling food items
• Maintaining a clean and organized working space, including kitchen equipment and tools
• Ensuring inventory levels are maintained and communicating with management team on supplies that need to be replenished
• Managing the kitchen during peak hours and ensuring a smooth and efficient preparation process
• Coordinating with the front-of-house team to ensure that breakfast orders are fulfilled accurately and on time
• Providing training and guidance to junior kitchen staff members.

You will be responsible for preparing a wide range of breakfast dishes, including but not limited to, omelettes, and made to order eggs. You will be required to adhere to food safety and hygiene regulations while preparing and handling food items.

To excel in this role, you will need to have excellent cooking skills, knowledge of breakfast recipes, and strong organizational abilities. You should also be able to remain calm under pressure and maintain a high level of consistency and efficiency during peak hours.

Required skills and qualifications

To qualify for the role of Breakfast Cook, you will need to possess the following:

A high school diploma or equivalent

A culinary degree or certificate from a recognized institution

                          or

At least 2-5 years of experience in a similar role

Knowledge of food safety and hygiene regulations

Ability to work efficiently in a fast-paced environment

Excellent communication and team-working skills

Strong organizational ability

A willingness to work flexible hours, including early mornings, weekends, and holidays.