Breakfast Chef

Craven Cottage Cc; Stellenbosch; On-site; ZAR 280,000 - 360,000; Full time

Job summary

Kendrick Recruitment is seeking a Breakfast Chef for a prestigious 5-star boutique hotel in Franschhoek, Western Cape. The role focuses on delivering exceptional breakfast experiences, leading the breakfast service team, and upholding impeccable kitchen standards in a luxury setting.

You will manage menu planning, station setup, stock control, and work closely with Front of House and the Head Chef. A culinary qualification and 5-star experience are required.

Qualifications

• A relevant culinary qualification is required.
• Similar experience within a 5* Hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing and inventory control.
• Ability to operate confidently in a fast-paced environment.
• Strong leadership abilities to guide junior kitchen staff.

Responsibilities

• Oversee breakfast preparation and service, ensuring high quality and consistency.
• Lead and train breakfast team, coordinating with Front of House and Head Chef.
• Monitor bookings forecast and assist with planning and stock control.
• Minimise waste and manage costs while maintaining portion control.
• Ensure breakfast items are seasonal, fresh, and prepared to standards.
• Maintain strong communication with Front of House for timely delivery of orders.
• Record special requests in PMS for future stays.
• Review menus annually for improvements and faster service.

Skills

5-star hotel experience

BE service standards

kitchen management

fast-paced environment

leadership

Education

Culinary qualification

Job description

Location: Franschhoek

Kendrick Recruitment is seeking a skilled and passionate Breakfast Chef for an exciting opportunity at a prestigious 5-star boutique hotel in Franschhoek, Western Cape. This role is ideal for a culinary professional who takes pride in delivering exceptional breakfast experiences, maintaining impeccable kitchen standards and producing consistently high-quality dishes within a luxury hospitality environment.

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 CDPs, Commis Chefs, and Interns to ensure efficient and smooth food service.
• Work alongside CDPs, 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

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

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 CDPs, Commis Chefs, and Interns to ensure efficient and smooth food service.

Work alongside CDPs, 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.

Key responsibilities:

Oversee the preparation and presentation of breakfast dishes, ensuring exceptional quality, freshness and consistency.

Prepare and cook a variety of breakfast items, including à la carte dishes, hot breakfast options and other menu offerings.

Ensure that all meals are presented to the highest standards expected of a 5-star boutique hotel.

Maintain excellent kitchen hygiene, cleanliness and food safety standards at all times.

Manage breakfast preparation schedules and ensure the kitchen is fully prepared for daily service.

Monitor stock levels, minimise wastage and assist with ordering and inventory control.

Ensure ingredients are fresh, properly stored and handled in accordance with food safety regulations.

Work closely with the wider kitchen and front-of-house teams to ensure efficient service and a seamless guest experience.

Assist with menu development and contribute creative ideas to enhance the breakfast offering.

Maintain a clean, organised and well-managed working environment while adhering to established kitchen procedures.

Requirements:

Previous experience as a Breakfast Chef, Chef de Partie or in a similar culinary role within a luxury hotel, boutique property or fine-dining establishment.

Strong knowledge of breakfast preparation techniques, menu execution and food presentation.

A genuine passion for fresh ingredients, quality cooking and culinary excellence.

Excellent organisational skills and the ability to manage time effectively during busy breakfast services.

A strong understanding of food hygiene, health and safety regulations.

The ability to work independently while contributing positively to a professional kitchen team.

Excellent attention to detail and the ability to maintain consistent standards under pressure.

A professional attitude, reliability and a commitment to delivering an exceptional guest experience.