Breakfast Chef

Vila Joya - Home, Restaurant & Spa; Albufeira; Presencial; EUR 25 000 - 35 000; Tempo integral

Resumo da oferta

A renowned restaurant in Portugal seeks a Breakfast Chef de Partie to lead breakfast service with a focus on high culinary standards and exceptional presentation. The role involves planning, organizing, and executing breakfast service while ensuring compliance with food safety standards and collaborating in menu design. Ideal candidates will have experience in fine dining environments and a passion for culinary excellence.

Qualificações

• Experience in a similar role within a fine dining or Michelin-starred environment.
• Strong knowledge of culinary techniques and food safety standards.
• Ability to work efficiently under pressure.

Responsabilidades

• Plan and execute high-quality breakfast service.
• Manage ingredient rotation and storage.
• Collaborate on menu design while maintaining culinary identity.
• Ensure hygiene and food safety compliance.
• Coordinate effectively with front-of-house staff.

Descrição da oferta de emprego

The Breakfast Chef de Partie is responsible for leading and executing the breakfast service to the highest culinary standards, ensuring exceptional quality, flavor, and presentation that reflect the restaurant’s Michelin‑starred philosophy. He will be responsible for the morning mise en place, dish execution to deliver a flawless dining experience for every guest.

Key Responsibilities

• Plan, organize, and execute the breakfast service, including preparation, cooking, plating, and presentation.
• Manage mise en place and ingredient rotation, ensuring freshness, traceability, and proper storage.
• Collaborate with the management team to design and update the breakfast menu, maintaining the restaurant’s culinary identity.
• Ensure compliance with hygiene, food safety, and HACCP standards at all times.
• Coordinate with the front‑of‑house team to ensure smooth communication and service flow and allergies.
• Uphold high‑level standards of taste, texture, and visual presentation for every dish.
• Provide support to other kitchen sections when required (e.g., brunch service, or cold kitchen mise en place).
• Take initiative and work autonomously in their position.