Breakfast Chef

About the role

The Breakfast Chef leads the night‑time kitchen operations of a hotel, ensuring that the breakfast service starts smoothly each morning. Working overnight, the role combines team leadership, food preparation, and coordination with the night duty manager to deliver a high‑quality breakfast experience for guests and staff.

Key responsibilities

• Supervise the overnight kitchen team, handling room service orders, early crew meals and breakfast mise en place.
• Manage all guest food requests during night hours and respond to after‑hours events.
• Conduct security checks, prepare hand‑over reports for the Executive Chef and coordinate with the Night Duty Manager.
• Prepare breakfast buffet, live cooking stations and à la carte items, ensuring all mise en place is completed before the 6:30 am service.
• Maintain consistency and presentation standards for all dishes, and ensure timely replenishment during peak periods.
• Collaborate with the Executive Chef on menu development, daily specials and seasonal rotations.
• Control food costs through portion control, recipe costing and accurate ordering.
• Implement FIFO inventory practices, track buffet waste and adjust production to minimise leftovers.

Required profile

• Proven experience in a hotel kitchen, preferably in a night‑shift or breakfast‑focused role.
• Strong leadership skills with the ability to supervise and motivate an overnight team.
• Excellent organisational abilities and attention to detail during unconventional hours.
• Ability to work closely with the Night Duty Manager and Executive Chef on operational matters.

Required skills

• Food cost management and recipe costing.
• Inventory control and FIFO stock handling.
• Menu development and seasonal menu rotation.