Breakfast Chef

Red Ember Recruitment (PTY) Ltd; Franschhoek; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Red Ember Recruitment (PTY) Ltd is seeking a Breakfast Chef for a luxury property in Franschhoek. You will lead the breakfast service, manage the kitchen station setup, and ensure seasonal, high-quality dishes meet dietary requirements.

You will supervise the breakfast team, control stock and costs, and collaborate with Front of House to deliver a seamless guest experience across all breakfast services.

Qualifications

• Hospitality-focused breakfast service experience at luxury properties.
• Strong knowledge of dietary requirements and menu planning.
• Experience with stock control and buffet set-ups.
• Ability to lead and train junior kitchen staff.
• Excellent communication with Front of House and Head Chef.

Responsibilities

• Lead breakfast service and ensure high-quality food presentation.
• Manage breakfast station setup and stock control.
• Supervise CDP’s, Commis Chefs, and interns.
• Coordinate with Front Desk to record special requests.
• Monitor costs and minimize waste while meeting targets.

Skills

5-star hotel experience

F&B service standards

Kitchen management

Food costing

Leadership

Fast-paced environment

Education

Culinary qualification

Job description

Red Ember Recruitment (PTY) Ltd | Full time

Breakfast Chef

Franschhoek, South Africa | Posted on 06/11/2026

Our Client in Franschhoek is looking for a Breakfast Chef to join their team.

The Breakfast Chef takes full responsibility for breakfast service to ensure that high-quality food is presented to guests with the effective management of the breakfast service team at The Dining Room. This role is vital to ensure consistency at each breakfast service. It requires a strong focus on food preparation, station set-up and stock control.

Requirements

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
  
• Ensure the food served meets the expected standards, maintaining the reputation of the Client.
  
• Check daily and weekly restaurant bookings forecast to ensure the proper ordering and planning is done in conjunction with the Head Chef.
  
• Report any complaints, concerns, or operational requirements to the Head Chef & F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team.
  
• Ensure all breakfast items are seasonal, fresh, and organic as per the Client's vision/standards.
  
• Buffet set-ups and replenishment to be executed exactly every day.
  
• Maintain strong communication with the Front of House teams to ensure precise and timeously delivery of each order.
  
• In conjunction with the Hotel Front Desk, to note all special requests and specific breakfast service details are recorded on the PMS system for next day or future stays.
  
• Ensure that breakfast box orders are prepared fresh and packaged according to the Client's standard.
  
• Review breakfast menus annually and make the necessary recommendations for seasonal or annual improvements with detailed monitoring and record keeping of fast-moving items vs items that are being wasted.
  
• Conduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and seasons/replacement items.
  
• Assist the Head Chef in checking staff attendance, grooming, and personal hygiene.
  
• Ensure breakfast service is adequately staffed by monitoring the daily occupancies closely.
  
• Responsible for assisting the Head Chef with duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism.
  
• Supervise and coordinate activities of CDP’s, Commis Chefs, and Interns to ensure efficient and smooth food service.
  
• Work alongside CDP’s, Commis Chefs, and Interns to enhance kitchen efficiency.
  
• Spend as much time as possible cooking, leading the section, and providing hands‑on training for junior team members.
  
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
  
• Control costs by minimising spoilage and waste while ensuring portion control.
  

Experience and Skills:

• Similar experience within a 5‑star Hotel and/ or fine dining restaurant.
  
• Excellent knowledge of food and beverage service standards.
  
• Strong knowledge of kitchen management, food costing and inventory control.
  
• Ability to confidently operate within a fast-paced environment.
  
• Strong leadership abilities to guide junior kitchen staff.
  

Inherent Requirements:

• A relevant culinary qualification.
  
• Preference will be given to candidates from Franschhoek and neighbouring areas.