Breakfast Chef Job CityBlue Hotels

Hotel Jobs. CityBlue Hotels Jobs

Role Purpose

To take full ownership of night kitchen operations and the hotel’s breakfast service. You will lead the overnight kitchen team, manage night-time food preparation (including room service and early crew meals), and deliver a high-quality, consistent breakfast operation each morning. This is a night-based leadership role requiring presence, precision, and energy during unconventional hours.

Key Responsibilities

• Night Operations Leadership Lead Night Kitchen Team: Supervise all overnight kitchen staff, ensuring smooth execution of night duties, including room service orders, early morning crew meals, and breakfast mise en place.
• Overnight Service Management: Handle all kitchen-related guest requests during night hours, ensuring timely and quality responses to room service orders, special requests, and any after-hours events.
• Security & Handover: Conduct night kitchen security checks. Prepare a detailed handover report for the day Executive Chef, including overnight issues, stock usage, and breakfast readiness status.
• Communication with Night Duty Manager: Coordinate closely with the Hotel Duty Manager (night shift) on any guest-related kitchen matters, emergency food requests, or operational disruptions.
• Breakfast Operations & Preparation Breakfast Ownership: Manage all aspects of the breakfast operation from preparation through service, including buffet setup, live cooking stations (eggs, omelettes, pancakes), and à la carte breakfast offerings.
• Night Preparation: Complete all breakfast mise en place during night hours—chopping fresh fruits, mixing batters, pre-portioning ingredients, setting up pastry trays—so that service begins seamlessly at 6:30am.
• Consistency & Presentation: Ensure every dish meets established recipes, portion sizes, and presentation standards—from fresh juices to pastries, hot dishes, and carvery items.
• Timeliness: Coordinate with the morning service team to ensure buffet replenishment happens seamlessly during peak flow, with zero empty chafing dishes or delays.
• Menu Development & Seasonal Rotation Breakfast Menu Engineering: Work with the Executive Chef to develop and rotate breakfast offerings, balancing guest preferences, seasonal availability, and cost targets.
• Daily Specials: Create daily featured items (e.g., special omelette fillings, fresh smoothie blends, baked goods) to add variety without increasing complexity or waste.
• Guest Preferences: Monitor guest feedback and plate waste patterns to refine the offering—replacing unpopular items with better-performing alternatives.
• Cost Control & Waste Management Food Cost Management: Maintain breakfast food cost within budget through precise portion control, accurate recipe costing, and careful overnight ordering.
• Waste Reduction: Implement FIFO system for breakfast-specific ingredients. Track buffet waste daily and adjust production volumes to minimize leftovers.
• Inventory & Ordering: Conduct nightly and weekly stock takes for breakfast items. Submit timely requisitions to the Executive Chef, ensuring no stock-outs of high-turnover items (eggs, dairy, bread, fresh fruit, coffee supplies).
• Team Leadership & Training Night Briefing: Lead pre-shift briefing with the overnight kitchen team, highlighting VIP guests, dietary restrictions, volume forecasts (based on hotel occupancy), and next morning’s breakfast plan.
• On-the-Job Coaching: Train commis chefs and kitchen assistants on night-specific skills—overnight productivity, breakfast mise en place efficiency, egg station technique, and proper holding temperatures.
• Morning Handover: Conduct a thorough handover with the morning kitchen team (if any overlap) or with the Executive Chef, ensuring zero ambiguity about breakfast readiness.
• Hygiene, Safety & Compliance
• HACCP Compliance (Night Hours): Rigorously enforce hygiene protocols during night shifts, including proper temperature logging for overnight stored items, allergen separation, and cleaning schedules.
• Night Checklists: Complete nightly opening checks (equipment readiness, ingredient freshness, station mise en place) and closing checks (proper storage, cleaning schedules, waste logging) before handover.
• Equipment Care: Ensure all breakfast-specific equipment (egg griddle, toaster, juice machine, bain-maries) is cleaned nightly and any maintenance issues are reported immediately.

Qualifications

Experience

• 3–5 years of kitchen experience, with at least 2 years in a breakfast chef, night chef, or junior sous chef role in a 3, 4, or 5-star hotel
• Proven experience managing a high-volume breakfast buffet (100+ covers per service)
• Night shift experience in a hospitality kitchen is highly desirable

Education

• Culinary diploma or equivalent professional kitchen training with a strong bias in Pastry and Bakery.
• Food Safety and HACCP certification (mandatory)

Technical Skills

• Strong knowledge of breakfast cooking techniques (eggs every style, hot and cold buffets, bakery basics, fresh juices and smoothies)
• Ability to cost recipes and manage food cost percentage
• Proficient in kitchen hygiene and temperature logging systems
• Basic proficiency with kitchen inventory and ordering systems

Language Requirements

• Mandatory: Fluent English
• Highly desirable: Swahili for communicating with local kitchen assistants

How to Apply

Click here to apply