Breakfast Chef

Phoenix Recruitment Limited; Stellenbosch; On-site; ZAR 180,000 - 260,000; Full time

Job summary

Phoenix Recruitment Limited is seeking a Breakfast Chef for a high-end dining outlet on a wine estate near Franschhoek. You’ll lead breakfast service, supervise chefs, and ensure seasonal, organic menus are prepared to exacting standards.

The role requires a culinary qualification, experience in fine dining, and strong leadership to manage a fast-paced kitchen and meet dietary requirements for guests.

Qualifications

• A relevant culinary qualification.
• Similar experience in a 5* hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong kitchen management, food costing and inventory control.
• Ability to work in a fast-paced environment with strong leadership.

Responsibilities

• Ensure all guests are cared for, meeting dietary needs and preparing meals accordingly.
• Maintain high standards of breakfast service and seasonality of items.
• Coordinate with front-of-house and Head Chef to manage bookings and special requests.
• Supervise CDP/Commis and interns, provide hands-on training.
• Control kitchen costs, minimize waste, and manage stock and staff schedules.

Skills

Leadership

Staff training

Food preparation

Stock control

Communication

Education

Culinary qualification

Tools

PMS system

Job description

High-end Dining Outlet offering an intimate, seasonal farm-to-fork dining experience based at a Wine Estate close to Franschhoek is looking for a Breakfast Chef.

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.

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.

Staff transport available from Franschhoek, Paarl and Stellenbosch.

Duties:

• 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.
• 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.
• 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 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 minimizing spoilage and waste while ensuring portion control.

Requirements:

• A relevant culinary qualification
• Similar experience within a 5* 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.
• Preference will be given to candidates from Franschhoek and neighbouring areas