Breakfast Chef

Hollybank Trustees Ltd; Galway; On-site; EUR 29,000 - 36,000; Full time

Job summary

The House Hotel in Galway is seeking a Breakfast Chef to join our busy kitchen team. You will be responsible for preparing and producing dishes for the breakfast service to the highest standards.

We value strong organisational skills, the ability to work under pressure, and a commitment to food hygiene, HACCP compliance and ongoing kitchen cleanliness. Competitive salary and opportunities for career growth are offered. Located in Galway's Latin Quarter, just a short stroll from Eyre Square.

Qualifications

• Proven experience as a breakfast chef or similar role in a reputable hotel or restaurant.
• Excellent organizational and time management skills.
• Ability to train and mentor junior team members.
• Thrives in a fast-paced, high-pressure environment.
• Knowledge of health and safety regulations in a kitchen.

Responsibilities

• Prepare and produce food for assigned section to the agreed standard.
• Familiar with all dishes/menus available to guests.
• Adhere to recipes and standard presentation.
• Minimise wastage by following procedures.
• Ensure mise-en-place is ready before service.
• Maintain hygiene and adhere to HACCP regulations.
• Carry out deep cleaning of your section and kitchen areas.
• Keep items refrigerated or cooked within safe temperatures.
• Report faults in equipment to Head Chef or Sous Chef.

Skills

Breakfast chef

Time management

Mentor juniors

Thrives under pressure

Health & safety

Job description

Location: On site / Galway City, Galway, Ireland
job type: Permanent / Full or part-time
Sector and subsector: Hospitality | Chefs
Salary: Competitive salary

Breakfast Chef - The House Hotel

The House Hotel offers Style, Luxury & Comfortable accommodation in Galway. With our exciting new vacancy consider becoming a part of our diverse and experienced team, who take pride in creating the ultimate guest experience. The House Hotel is one of the best located hotels in Galway, also located only 5 minutes from Eyre Square and nestled in the Latin Quarter area of the city.

Responsibilities:

To prepare and produce food for the section to which you are assigned and to the standard agreed, working in conjunction with other chefs.

To be familiar with all the dishes/menus available to Guests in the hotel.

To adhere to the recipe and standard presentation of all dishes.

To minimise wastage through adhering to correct procedures.

To ensure all necessary mis-en-place are ready prior to service.

To adhere to Food Hygiene and HACCP Regulations.

To maintain a high level of operative hygiene and adhere to cleaning schedules in place.

To adhere to cleaning procedures, temperature control checks, delivery checks and any other CCPs that affect food safety/HAACP regulations in the workplace.

To carry out deep cleaning of your section and any other kitchen area that is allocated to you.

When at work, to adhere to a policy of 'Clean as you Go' ensuring that you maintain ongoing operational hygiene whilst at work.

To ensure that all food items are kept either in the fridge (i.e. between -1◦C and +5◦C) or cooking (i.e. above +63C).

To report any faults in equipment, fixtures, and fittings to the Head Chef/Sous Chef and to ensure that no item of equipment is mis-used.

To be particularly aware of hazards and safety issues associated with the Kitchen area and take all preventative measures possible to minimise risk/injury.

Qualifications and Skills:

Proven experience as a breakfast chef or similar role in a reputable hotel or restaurant.

Excellent organizational and time management skills, with the ability to prioritize tasks effectively.

The capacity to train and mentor junior team members.

Ability to thrive in a fast-paced, high-pressure environment.

Knowledge of health and safety regulations and best practices in a kitchen setting.

Join our team and contribute to the success of our hotel by creating exceptional culinary experiences for our guests. We offer a competitive salary, opportunities for career growth, and a dynamic work environment that fosters creativity and innovation in the culinary field.