Industry:
Tourism/Hospitality – Other Tourism/Hospitality
Job Salary: Market Related
Workplace: On Site
Minimum Requirements
- Grade 12 (Matric).
- Certificate or Diploma in Culinary Arts or Professional Cookery (preferred).
- Minimum 2–3 years’ experience as a Breakfast Chef, Commis Chef, or Chef de Partie in a hotel, lodge, resort, or restaurant.
- Experience working in high-volume breakfast operations is advantageous.
Qualifications
- Culinary qualification from a recognised institution (preferred).
- Food Safety/HACCP Certification.
- First Aid Certification (advantageous).
Technical Skills
- Strong knowledge of breakfast preparation and cookery techniques.
- Ability to prepare egg dishes, breakfast meats, pastries, and buffet items.
- Knowledge of food safety and hygiene regulations.
- Experience with stock control and food rotation.
- Basic understanding of food costing and portion control.
- Ability to operate commercial kitchen equipment safely.
Core Competencies
- Excellent organisational and time management skills.
- Ability to work efficiently under pressure.
- Strong attention to detail.
- Good communication and teamwork skills.
- High standards of food presentation and consistency.
- Ability to multitask in a fast-paced kitchen.
- Strong work ethic and reliability.
Personal Attributes
- Passion for cooking and hospitality.
- Positive attitude and willingness to learn.
- Reliable, punctual, and professional.
- Calm and focused during busy service periods.
- Flexible and adaptable to operational requirements.
- Committed to delivering exceptional guest experiences.
Key Performance Indicators (KPIs)
- Quality and consistency of breakfast dishes.
- Timely service during breakfast operations.
- Guest satisfaction and breakfast feedback scores.
- Food cost control and waste reduction.
- Compliance with food safety and hygiene standards.
- Cleanliness and organisation of the breakfast kitchen.
- Stock accuracy and ingredient management.
- Contribution to team efficiency and kitchen productivity.
Working Conditions
- Based in a hotel, lodge, resort, or restaurant kitchen.
- Requires early morning starts, often from 04:30–06:00, depending on operational requirements.
- Flexible working hours, including weekends and public holidays.
- Requires standing for extended periods and working in a fast-paced kitchen environment.
- May be required to assist with lunch preparation or other kitchen duties after breakfast service.
To apply for this job email your details to [email protected]