Breakfast Chef – Small Luxury Hotel – Wc Winelands

JVR Software; Franschhoek; Sur place; ZAR 260 000 - 360 000; Plein temps

Résumé du poste

HotelJobs in Franschhoek is seeking a skilled Breakfast Chef to lead breakfast service, manage the kitchen team, and ensure high-quality, fresh, seasonal offerings for guests. The role requires strong leadership and the ability to maintain operational standards in a luxury setting.

You will work closely with the Head Chef and Front Desk to accommodate special requests and ensure efficient service during peak periods.

Qualifications

• 5-star hotel or fine dining experience required.
• Excellent knowledge of F&B service standards.
• Strong knowledge of kitchen management, costing and inventory.
• Leadership abilities to guide junior staff.
• Ability to work in a fast-paced environment.

Responsabilités

• Lead breakfast service with the team and ensure high-quality service.
• Manage stock, menu planning, and seasonal updates.
• Coordinate with Front Desk and the Head Chef to note special requests.
• Control costs, waste, and portioning to meet budgets.

Connaissances

5-star hotel exp

F&B service standards

Kitchen management

Fast-paced environment

Leadership

Formation

Culinary qualification

Description du poste

Employer HotelJobs Location South Africa Job type Other IT/Computer Salary Not specified Posted 30 Oct 2026

Main responsibilities

A sophisticated Luxury Boutique property in the Franschhoek Winelands region is requiring a skilled 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. 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 company 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 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.