Breakfast Chef — Luxury Estate with Spa Perks

Hiddenwell; England; On-site; GBP 26,000 - 36,000; Full time

Benefits offered by this job

Free meal provided daily through staff

Complimentary Spa Day on work annivers

Discounts on food and spa days

Pension scheme

Free Parking

Job summary

Hoar Cross Hall in Staffordshire is seeking a Breakfast Chef to support the kitchen during breakfast service, working with the Head Chef and Sous Chef to ensure health and safety guidelines are followed and high standards of service and cleanliness are maintained.

This role involves ordering, stock control, maintaining buffet quality, and leading by example. The position runs 45 hours across 5 days, typically 06:00 to 15:30, with flexibility to meet team and business needs.

Qualifications

• Previous experience in a similar role within the hospitality industry.
• Good understanding of food hygiene and quality standards.
• Able to work under pressure and in a fast-paced environment.
• Excellent knowledge of Health & Safety and be able to use all relevant guidelines.

Responsibilities

• Assist Head Chef to ensure all ordering is placed correctly and sufficient stock is maintained in the Head Chefs absence.
• Ensure buffet counter food is kept at a constant high standard.
• Ensure all food served in the restaurant is at the standard required.
• Ensure all related food hygiene regulations are followed by yourself and the kitchen team.
• Promote and maintain a high level of hygiene in the kitchen using cleaning schedules.
• Ensure efficient delegation of kitchen duties between kitchen team.
• Maintain a positive professional atmosphere throughout the kitchen area; lead by example and assisting where help is needed.
• Have an input in the regular change of buffet dishes.

Skills

Hospitality Experience

Fast-Paced Experience

Food Hygiene

Health & Safety

Team Leadership

Job description

Hoar Cross Hall in Staffordshire is seeking a Breakfast Chef to support the kitchen during breakfast service, working with the Head Chef and Sous Chef to ensure health and safety guidelines are followed and high standards of service and cleanliness are maintained.

This role involves ordering, stock control, maintaining buffet quality, and leading by example. The position runs 45 hours across 5 days, typically 06:00 to 15:30, with flexibility to meet team and business needs.