Breakfast Chef – Gansbaai

Breakfast Chef – Gansbaai 

Location: Gansbaai, Western Cape
Salary: Market Related
Job Type: Permanent
Sector: Hospitality 

Important Requirements 

• Candidate must reside in Gansbaai or willing and able to relocate 

• Own transport is advantageous due to location 

Role Overview 

• Breakfast Chef  – Gansbaai, a premium seaside hospitality establishment 

• Responsible for preparing, cooking, and presenting all breakfast menu items 

• Oversee breakfast buffet service and breakfast service for tourism boat operations 

• Manage and lead breakfast kitchen staff 

• Maintain high food quality, hygiene, and service standards 

• Work efficiently in a fast-paced, guest-focused environment 

Key Responsibilities 

Food Preparation & Cooking 

• Prepare and cook: 

• Hot breakfast dishes 

• Cold breakfast selections 

• Freshly baked goods 

• À la carte breakfast options 

• Buffet breakfast items 

• Breakfast boat menus 

• Ensure food is prepared to quality standards 

• Maintain consistency in taste, portion size, and presentation 

• Follow recipes and portion control guidelines 

• Prepare daily mise-en-place for smooth service 

• Adjust menus and quantities according to occupancy and guest preferences 

Buffet & Boat Service Management 

• Set up and maintain daily breakfast buffet 

• Prepare and package food for: 

• Breakfast boats 

• Ensure buffet displays are attractive, fresh, and well presented 

• Monitor buffet food levels and replenish efficiently 

• Maintain correct hot and cold holding temperatures 

• Ensure food for boats is packed, presented, and delivered to standard 

• Coordinate timing of boat orders to ensure guest satisfaction 

• Adapt food production to guest volumes and operational demand 

Staff Management & Leadership 

• Supervise and manage breakfast kitchen assistants and junior staff 

• Allocate daily duties and responsibilities for breakfast service 

• Ensure staff are prepared and organized before service 

• Oversee buffet setup, replenishment, and clearing by support staff 

• Train junior staff on: 

• Breakfast standards 

• Plating and presentation 

• Hygiene and food safety procedures 

• Monitor staff performance and maintain discipline 

• Lead the breakfast team to deliver efficient, high-quality service 

Kitchen Operations 

• Operate all kitchen equipment safely and correctly 

• Maintain a clean and organized breakfast kitchen and service area 

• Monitor stock levels and place requisitions with the Head Chef 

• Receive, check, and rotate stock using FIFO principles 

• Control food costs and minimize waste 

• Efficiently set up and break down breakfast stations, buffets, and boat prep areas 

Quality, Hygiene & Safety 

• Uphold  food safety and hygiene standards 

• Follow HACCP principles and health regulations 

• Conduct and record temperature checks 

• Ensure safe handling of allergens and dietary requirements 

• Maintain accurate hygiene and food safety records 

• Keep work areas clean, safe, and compliant at all times 

Communication & Teamwork 

• Work closely with: 

• Head Chef 

• Sous Chef 

• Kitchen team 

• Front-of-house staff 

• Boat and service teams 

• Communicate shortages, delays, or maintenance issues 

• Assist in other kitchen sections when required 

• Ensure smooth coordination between kitchen and service teams 

 

Guest Interaction 

• Engage professionally with guests in buffet or open kitchen areas 

• Handle special dietary requests courteously and efficiently 

• Contribute to the welcoming and premium guest experience 

Qualifications 

• Culinary qualification or professional cooking certification (preferred) 

• Food Safety & Hygiene Certificate – Level 2 or higher 

Experience 

• 1–2 years’ experience as a Breakfast Chef, Line Cook, or similar role 

• Experience in hotels, lodges, or upmarket hospitality establishments 

• Proven experience with buffet-style breakfast service 

• Experience preparing food for room service or boat-style service advantageous 

• Ability to manage high-volume breakfast operations 

 

Skills & Competencies 

• Strong breakfast cuisine knowledge and cooking skills 

• Buffet presentation and replenishment expertise 

• Ability to manage and lead a small team 

• Excellent time management and organization 

• Ability to work effectively under pressure 

• Attention to detail in food preparation and presentation 

• Strong communication and teamwork abilities 

• Knowledge of food safety, hygiene, and allergen control 

• Multitasking and efficient station management 

Personal Attributes 

• Reside in or willing and able to relocate to Gansbaai 

• Punctual and reliable, especially for early-morning shifts 

• Self-motivated and able to work independently 

• Positive attitude with a passion for food and service excellence 

• Professional, neat, and well-presented 

• Strong leadership and team-oriented mindset