TITLE: Breakfast Chef
REPORTING TO: Sous Chef, Executive Sous Chef and Executive Chef. This candidate must be able to flex up during peak times
MAIN PURPOSE OF THE JOB: Prepare breakfast and brunch food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment
- Attend or read the handover briefing at the beginning of your shift to ensure that you are aware of any special requirements for the day.
- Follow all standards as outlined in your department Standard Operating Procedures (SOP) documents.
- Comply with all Company policies and procedures as outlined in your Team Member Handbook and new policies and procedures as introduced from time to time.
- Assist in the documentation of all quality standards and the adherence to these standards.
- Maintain all assigned areas to the highest standards of cleanliness and tidiness
- Maintain exceptional standards of personal grooming and appearance
- Ensure that all menu items are prepared and presented according to established recipes and standards.
- Exceptional attention to detail and commitment to the highest standards of service and customer care within the food service department.
- Deliver efficiently and to a high standard all guest requests.
- Full adherence to all training requirements for self and team. Assist with training delivery for new recruits including departmental induction.
- Set, monitor and communicate targets and goals for your section and those under your supervision.
- Identify development opportunities for direct reports and self to constantly improve performance.
- Recognise and celebrate success within the team.
- Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
- Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
- Conduct proper food inventory procedures. Determine minimum and maximum stocks for all food, material, and equipment.
- Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste and pilferage.
- Respond properly in any hotel emergency or safety situation
- Perform other tasks or projects as assigned by hotel management.
Job Type: Part-time
Benefits:
- Bike to work scheme
- Company events
- Employee assistance program
- Employee discount
- Gym membership
- On-site gym
- On-site parking
- Sick pay
- Store discount
- Wellness program
Schedule:
- 8 hour shift
- Flexitime
- Monday to Friday
- Weekend availability
Work Location: In person