Breakfast Chef: Lead Buffets, Quality & Cost Control

Heeton Concept Hotels; Glasgow; Hybrid; GBP 22,000 - 28,000; Full time

Benefits offered by this job

Annual leave

Discounted hotel rates

Referral scheme

Career development opportunities

Recognition & rewards

Retention bonus

Job summary

Heeton Concept Hotels in Glasgow is seeking a Breakfast Chef to ensure breakfast and buffet meet high-quality standards and brand guidance. You will supervise as needed, maintain clean areas, and ensure efficient service while supporting cost controls and guest satisfaction.

The role requires experience in hotel kitchens, a passion for food, and a team-focused attitude. You will work in a fast-paced environment with exposure to HACCP procedures and cross-department collaboration.

Qualifications

• Experience in hotel kitchens or similar role.
• Passion for food and guest service.
• Mature and pleasant demeanor with customers and team.
• Team player who can work under pressure.
• Knowledge of HACCP procedures and regulations.

Responsibilities

• Prepare breakfast and buffet to high quality and brand standards.
• Supervise staff if required.
• Maintain cleanliness and prevent cross-contamination.
• Prepare miss-en-place for breakfast and other meal periods.
• Assist guests and respond to queries promptly and courteously.
• Contribute to controlling costs and improving gross margins.
• Report maintenance, safety and hygiene issues.
• Collaborate with other departments as needed.

Skills

Hotel kitchen experience

Food safety HACCP

Team player

Customer service

Work under pressure

Passion for food

Job description

Heeton Concept Hotels in Glasgow is seeking a Breakfast Chef to ensure breakfast and buffet meet high-quality standards and brand guidance. You will supervise as needed, maintain clean areas, and ensure efficient service while supporting cost controls and guest satisfaction.

The role requires experience in hotel kitchens, a passion for food, and a team-focused attitude. You will work in a fast-paced environment with exposure to HACCP procedures and cross-department collaboration.