Breakfast Chef - Small Luxury Hotel - Wc Winelands

HotelJobs; South Africa; On-site; ZAR 180,000 - 260,000; Full time

Job summary

HotelJobs is seeking a skilled Breakfast Chef for a luxury boutique property in Franschhoek Winelands. You will lead the breakfast service, manage the team, and ensure high-quality, seasonal dishes while maintaining cost efficiency and stock control.

Responsibilities include coordinating with Head Chef, Front of House, and PMS for guest requests, as well as daily briefing and staff oversight to ensure flawless service.

Qualifications

• Experience in a 5‑star hotel or fine dining establishment.
• Excellent knowledge of food and beverage service standards.
• Strong kitchen management, food costing and inventory control.
• Ability to operate confidently in a fast‑paced environment.
• Strong leadership to guide junior kitchen staff.

Responsibilities

• Ensure all guests are cared for individually and dietary requirements are met.
• Maintain high breakfast standards and seasonal, fresh offerings.
• Check daily/weekly breakfast bookings to coordinate orders with Head Chef.
• Report equipment and operational needs to Head Chef & F&B Manager.
• Coordinate buffet setup and replenishment each day.
• Maintain strong communication with Front of House for timely service.
• Record special requests on PMS for future stays.
• Prepare breakfast boxes to client specifications and packaging standards.
• Review menus annually; monitor item movement and waste.

Skills

5‑star hotel experience

F&B service standards

kitchen management

costing & inventory control

leadership

Education

relevant culinary qualification

Job description

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.

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 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 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