Demi Chef- Breakfast

The Demi Chef – Breakfast is responsible for the preparation, cooking, and service of all breakfast offerings, ensuring exceptional food quality, presentation, and guest satisfaction. This role manages daily breakfast operations, including mise en place, buffet and à la carte service, stock control, food safety compliance, and maintaining a clean and efficient kitchen environment.

Primary Responsibilities & Duties

• Oversee the daily preparation, cooking, presentation, and replenishment of all breakfast buffet and à la carte breakfast offerings, ensuring consistency and quality at all times.

• Assist with food preparation and service requirements for lunch, dinner, room service, functions, and special events as required.

• Maintain a clean, organised, and hygienic work environment while ensuring all food is produced to the highest quality and presentation standards.

• Prepare and maintain appropriate levels of mise en place to ensure a smooth and efficient breakfast service.

• Monitor breakfast food levels throughout service, ensuring timely replenishment and an exceptional guest experience.

• Ensure strict stock rotation, minimise wastage, and follow established stock control procedures.

• Keep all work areas, equipment, and storage areas clean and well maintained. Report any maintenance or equipment issues to the Executive Chef.

• Organise and manage the breakfast section efficiently and productively, working independently during early morning operations when required.

• Ensure all food is prepared in accordance with established recipes, specifications, and hotel standards.

• Adhere to all food safety, HACCP, and hygiene regulations, ensuring food is stored, handled, and labelled correctly.

• Monitor daily food and product requirements for breakfast service and communicate ordering needs to the Executive Chef or Sous Chef in a timely manner.

• Consult with the Executive Chef and Sous Chef regarding menu changes, stock requirements, and operational improvements.

• Lead by example, fostering a positive team culture and assisting with the training and development of apprentices and junior team members.

• Work collaboratively with the Chef on Duty and wider kitchen brigade to ensure the smooth operation of all kitchen services.

• Assist with menu development, seasonal specials, and continuous improvement initiatives relating to the breakfast offering.