Position Summary

The Head Chef (Breakfast Concept) is responsible for leading and managing all breakfast-related kitchen operations.

This role ensures consistent preparation of high-quality breakfast dishes, proper execution of recipes, and smooth coordination between production and service teams.

The Head Chef plays a key role in menu execution, quality control, kitchen discipline, and operational efficiency for the breakfast concept.

Job Description

1. Breakfast Kitchen Operations Management

• Oversee daily breakfast production in all assigned branches.
• Ensure all breakfast items are prepared according to recipe standards and presentation guidelines.
• Maintain proper workflow, timely preparation, and smooth operation during peak hours.
• Coordinate with branch teams to ensure adequate stock and readiness for service.

2. Menu Execution & Quality Standards

• Execute the breakfast menu developed by the Executive Chef.
• Ensure consistency in taste, portion size, texture, and plating.
• Conduct regular tasting and quality checks to guarantee product excellence.
• Suggest improvements or new ideas related to the breakfast menu when needed.

3. Food Preparation & Production Control

• Manage preparation schedules to match demand forecasts accurately.
• Ensure proper portion control, ingredient usage, and minimal wastage.
• Monitor production output and adjust as required during busy periods.
• Oversee mise-en-place setup for all breakfast dishes.

4. Staff Management & Training

• Supervise breakfast cooks, line cooks, and prep staff during operations.
• Train staff on recipe execution, cooking techniques, and presentation standards.
• Ensure staff follow proper kitchen procedures, hygiene, and safety rules.
• Coordinate scheduling, manpower allocation, and shift assignments for breakfast teams.

5. Hygiene, Safety & Compliance

• Ensure strict compliance with food safety, hygiene, and sanitation rules.
• Conduct daily checks to ensure workstations, equipment, and storage areas are clean and safe.
• Monitor staff hygiene and adherence to safety procedures.
• Coordinate with the Executive Chef for audits and compliance checks.

6. Inventory & Cost Control

• Monitor stock levels of breakfast ingredients and kitchen supplies.
• Ensure accurate daily consumption reporting and minimal wastage.
• Coordinate with the purchasing team for timely restocking of breakfast items.
• Assist in controlling food costs through efficient usage and portioning.

7. Equipment & Maintenance Oversight

• Ensure breakfast-related equipment is functioning properly.
• Report equipment issues immediately and coordinate repairs.
• Maintain proper storage and care for all tools and kitchen appliances.

8. Reporting & Documentation

• Prepare daily production reports and wastage logs.
• Maintain recipe files, portion guides, and breakfast preparation procedures.
• Report operational issues, staff needs, and improvement plans to the Executive Chef.

Qualifications

• Strong knowledge of breakfast menu items, cooking techniques, and production flow.
• Ability to manage a fast-paced, high-volume breakfast environment.
• Strong communication, organization, and leadership skills.

Personal Competencies

• Strong Culinary Skills
• Quality & Consistency Focus
• Team Leadership & Training
• Time Management
• Creativity & Attention to Detail
• Problem Solving
• Professional Conduct & Discipline