Chef De Partie-Breakfast

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As the Chef de Partie - Breakfast, you will oversee and manage the breakfast kitchen operations, ensuring high-quality and timely service. You will create a memorable start to the guest's day by preparing and presenting delicious breakfast offerings while maintaining the highest culinary standards and hygiene protocols.

Key Responsibilities:

Breakfast Preparation & Service:

• Prepare and cook all breakfast items, including hot and cold dishes, ensuring presentation aligns with the hotel’s standards.

• Supervise the breakfast team to ensure consistency and efficiency in food preparation.

• Monitor the buffet or à la carte setup, ensuring dishes are replenished promptly.

Team Leadership:

• Lead and mentor junior kitchen staff during breakfast service.

• Delegate tasks effectively and provide guidance to ensure smooth operations.

• Support training initiatives to develop the team’s culinary skills.

Quality Control:

• Ensure all dishes meet the required taste, texture, and presentation standards.

• Conduct regular checks on mise en place, food temperatures, and portion sizes.

• Address and resolve any guest feedback related to breakfast promptly.

Hygiene & Safety:

• Uphold strict hygiene standards in line with HACCP regulations.

• Maintain a clean and organized workstation, ensuring all equipment is in good working condition.

• Adhere to food safety guidelines, including proper storage and labeling of ingredients.

Stock Management & Ordering:

• Monitor breakfast inventory and coordinate with the Sous Chef for replenishment.

• Minimize wastage through proper portioning and inventory control.

• Assist in creating and updating breakfast menus based on guest preferences and seasonal availability.

Collaboration:

• Work closely with other departments, such as F&B, to ensure smooth service.

• Communicate effectively with kitchen teams to address operational needs.

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
• Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation,
• prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills

Additional Information