PURPOSE OF THE JOB
We are looking for a part-time / cover Breakfast Chef to join the team at Room 12 for our 11 roomed hotel and for members of the public.
Our breakfast service currently operates between 7:30am – 10:30am on weekdays, 8:30am – 5:15pm on Saturdays, and 8:30am – 1:15pm on Sundays.
Please note that these hours may vary depending on the demands of the hotel and local events.
We offer a small but high-quality breakfast menu featuring classic breakfast dishes, alongside our popular crumpet menu during Saturday Bottomless Brunch sessions.
The Breakfast Chef is responsible for delivering high-quality food consistently while maintaining exceptional standards of cleanliness, organisation, and food hygiene. Strong food preparation skills, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for this role as well as confidence as the role can host a lot of solo working.
RESPONSIBILITIES
• Day-to-Day Kitchen Operations The chef will support the day-to-day running of the kitchen, ensuring smooth service throughout breakfast and brunch periods. This includes maintaining high standards of food quality, presentation, cleanliness, and organisation at all times.
• Food Preparation and Cooking The chef will actively prepare and cook menu items to the required standards. They must be confident in a variety of cooking techniques and ensure all dishes are cooked and presented consistently to meet Room 12 standards and guest expectations.
• Inventory Management The chef will assist with stock control, including monitoring stock levels, rotating perishable goods correctly, reporting shortages, and helping to minimise waste.
• Attention to portion control and reducing unnecessary food costs is essential. Quality Control and Presentation The chef will ensure every dish leaving the kitchen is visually appealing, correctly portioned, and prepared to a high standard.
• Maintaining consistency across all services is a key part of the role. Maintaining Hygiene and Safety Standards The chef must maintain excellent food hygiene and kitchen cleanliness standards in line with current health and safety regulations. This includes following food safety procedures, keeping up to date with EHO, cleaning schedules, and ensuring the kitchen remains organised and sanitary throughout service.
• Handling Pressure and Problem Solving The chef must be able to work calmly and efficiently during busy service periods. They should be capable of multitasking, adapting to changing demands, and resolving issues quickly to ensure smooth kitchen operations.
• Teamwork and Communication The chef will work closely with both kitchen and front-of-house teams to ensure excellent communication and a positive working environment. A friendly, reliable, and team-focused attitude is essential.
• Flexibility As this is a hospitality role, flexibility is required. The successful candidate may be asked to work weekends, bank holidays, and additional shifts when required to support the business.