Breakfast Chef

IntelliStaff; Franschhoek; On-site; ZAR 201,000 - 312,000; Full time

Job summary

IntelliStaff is seeking a Breakfast Chef for a luxury hotel in Franschhoek. You will lead the breakfast service, ensure high-quality food presentation, and manage the breakfast team to maintain standards and guest satisfaction.

You will oversee station setup, stock control, seasonal items, and collaboration with Head Chef and F&B Manager to optimize operations while minimizing waste and controlling costs.

Qualifications

• A relevant culinary qualification.
• Experience in a 5-star hotel or fine dining environment.
• Strong leadership and staff development abilities.

Responsibilities

• Take full responsibility for breakfast service and lead the breakfast team.
• Ensure high-quality food presentation and adherence to dietary requirements.
• Coordinate with Head Chef and F&B Manager on equipment and stock.
• Maintain seasonal, fresh, and organic breakfast items per standards.
• Manage station setup, buffet replenishment, and portion control.
• Communicate with Front of House to ensure timely delivery of orders.
• Note special requests with PMS documentation for future stays.
• Monitor food costs, labour, and inventory to meet financial targets.

Skills

Leadership

Kitchen leadership

Food costing

Inventory control

Fast-paced

Education

Culinary qualification

Tools

PMS system

Job description

Location: Franschhoek

About Job

• Known for sophisticated escapes and unique guest experiences, the ever-expanding luxury hospitality portfolio offers dynamic career opportunities to positive, vibrant and energetic individuals.
• 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.

Main Responsibilities

• 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 high brand reputation.
• 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 established vision and 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 established standards.
• 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 minimizing 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