Breakfast Kitchen Lead — High-Volume Hotel Ops

PPHE Hotel Group; London Borough of Lambeth; On-site; GBP 36,000 - 52,000; Full time

Benefits offered by this job

Discounted hotel rooms

Staff meals

Long service rewards

Season ticket loans

Gym discounts

Job summary

Park Plaza is recruiting a Breakfast Sous Chef to lead the breakfast kitchen across two outlets in London. You will supervise a team of four chefs and one night chef, delivering high-quality breakfast to 500–700 guests daily in a fast-paced hotel setting.

The role requires a Sous Chef or Senior Chef de Partie background in high-volume hotel breakfast service, strong leadership, and cost awareness. Benefits and a collaborative kitchen culture are part of the package.

Qualifications

• Experience as a Sous Chef or Senior Chef de Partie in a high-volume hotel breakfast operation.
• Strong leadership and team development skills.
• Financial awareness with experience managing food costs and wastage.

Responsibilities

• Lead and manage the breakfast kitchen operation across 2 outlets.
• Directly supervise a team of 4 chefs and 1 night chef.
• Deliver breakfast service for 500 to 700 guests daily.
• Manage large-scale batch cooking and high-volume food production.
• Ensure strict control of batch production to minimise waste while maintaining availability.
• Work with Front of House to respond to occupancy and guest flow.
• Maintain brand standards for presentation and guest expectations.
• Maintain HACCP and food safety standards.
• Oversee ordering, stock control, and daily requisitions for breakfast.
• Monitor food cost, wastage, and labour efficiency targets.
• Ensure breakfast mise en place and production schedules are completed on time.
• Support menu development and seasonal changes.
• Conduct training, coaching and performance management.
• Handle service recovery and guest feedback in breakfast operations.
• Act as Kitchen Duty Manager when required.
• Support wider kitchen operations and banqueting as needed.

Job description

Park Plaza is recruiting a Breakfast Sous Chef to lead the breakfast kitchen across two outlets in London. You will supervise a team of four chefs and one night chef, delivering high-quality breakfast to 500–700 guests daily in a fast-paced hotel setting.

The role requires a Sous Chef or Senior Chef de Partie background in high-volume hotel breakfast service, strong leadership, and cost awareness. Benefits and a collaborative kitchen culture are part of the package.