Breakfast Chef – Ballygarry Estate, Hotel and Spa
Join to apply for the Breakfast Chef role at Ballygarry Estate, Hotel and Spa. The award‑winning facility in Tralee is looking for a dedicated chef to join our outstanding kitchen team. This role can be either full‑time or part‑time.
Scope of Role
The breakfast chef is responsible for preparing and cooking breakfast meals for hotel guests, creating menus, planning and organizing production, and collaborating with kitchen staff to ensure efficient and high‑quality service.
Key Responsibilities
* Ensure 4* standards of service are achieved at all times.
* Perform in a professional and courteous manner with all customers (internal & external).
* Offer in‑depth knowledge of products and hotel services in general.
* Ensure all hygiene regulations and HACCP are adhered to at all times.
* Comply with statutory and legal requirements for Health & Safety, Fire, Hygiene and Employment.
* Set up assigned workstation and maintain high standards of personal hygiene and grooming.
* Prepare, cook and serve breakfast and lunch according to recipes and as directed.
* Report all maintenance problems to the manager on duty.
* Attend and participate in hotel meetings and training.
* Keep fridges cleaned daily and store food required for your section to required standards.
* Ensure personnel abide by HACCP and SOPs.
* Create a breakfast menu that caters to preferences and dietary restrictions of guests.
* Plan and organize production of breakfast dishes, including prep, cooking, and plating.
* Manage inventory and order supplies to maintain adequate stock levels, ensuring freshness and quality.
* Assist in the preparation of sauces for lunch service.
* Set up Banbury for lunch service.
* Supervise and train kitchen staff, assign tasks, and ensure effective teamwork.
* Adhere to food safety and sanitation regulations.
* Collaborate with front desk and dining room staff for seamless breakfast service.
* Develop and maintain positive relationships with suppliers for timely delivery of fresh ingredients.
* Maintain a clean and organized kitchen environment.
* Monitor food costs and implement cost‑saving strategies while maintaining quality.
* Stay updated with industry trends and innovations to improve menu offerings.
* Remain flexible and ready to carry out other tasks as directed by management.
Seniority Level
Not Applicable
Employment Type
Full-time
Job Function
Management and Manufacturing
Industry
Hospitality
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