TITLE: Breakfast ChefREPORTING TO: Sous Chef, Executive Sous Chef and Executive Chef. This candidate must be able to flex up during peak timesMAIN 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 environmentAttend 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 tidinessMaintain exceptional standards of personal grooming and appearanceEnsure 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 situationPerform other tasks or projects as assigned by hotel management.Job Types: Full-time, Part-timeBenefits:Bike to work schemeCompany eventsEmployee assistance programEmployee discountGym membershipOn-site gymOn-site parkingSick payStore discountWellness programWork Location: In person