Breakfast Sous Chef - Lead High-Volume Breakfast Kitchen

PPHE Hotel Group; Greater London; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Salary: Competitive Salary + Excellent

Heavily discounted hotel room rates

50% F&B discount

30 days holiday per year

Two free meals per day

Access to Wagestream

Refer a Friend scheme

Job summary

Park Plaza Riverbank is seeking a Breakfast Sous Chef to lead the breakfast kitchen across two outlets, delivering consistent, high-quality food in a fast-paced environment. The role reports to the Executive Sous Chef and Executive Chef, with early starts from 04:00 and a five-day pattern including weekends and bank holidays as needed.

You will supervise a team of four chefs plus one night chef, managing breakfast service for 500–700 guests daily, and overseeing buffet and à la carte production.

Qualifications

• Previous Sous Chef or Senior Chef de Partie experience in a high-volume hotel breakfast operation.
• Proven experience managing breakfast operations exceeding 500 covers daily.
• Strong leadership, planning, and food-cost control skills; Level 3 Food Safety qualification desirable.

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.
• Oversee both buffet and integrated à la carte breakfast production.
• Manage large scale batch cooking and high volume food production.
• Ensure strict control and monitoring of batch production to minimise waste while maintaining availability.
• Work closely with Front of House teams to react to occupancy, guest flow and demand levels.
• Ensure all breakfast food is presented to brand standards and guest expectations.
• Maintain exceptional food hygiene, HACCP and food safety standards.
• Manage ordering, stock control and daily requisitions for the breakfast operation.
• Monitor food cost, wastage and labour efficiency targets.
• Ensure all breakfast mise en place and production schedules are completed on time.
• Support menu development, seasonal changes and continuous improvement initiatives.
• Conduct team training, coaching and performance management.
• Take responsibility for service recovery and guest feedback within the breakfast operation.
• Act as Kitchen Duty Manager when required.
• Support wider kitchen operations and banqueting activities as business levels demand.

Skills

Leadership

Team management

High-volume cooking

Food safety HACCP

Education

Level 3 Food Safety qualification

Job description

Park Plaza Riverbank is seeking a Breakfast Sous Chef to lead the breakfast kitchen across two outlets, delivering consistent, high-quality food in a fast-paced environment. The role reports to the Executive Sous Chef and Executive Chef, with early starts from 04:00 and a five-day pattern including weekends and bank holidays as needed.

You will supervise a team of four chefs plus one night chef, managing breakfast service for 500–700 guests daily, and overseeing buffet and à la carte production.