Breakfast Chef, The Grosvenor Arms

The Grosvenor Arms, Shaftesbury


Dependent on experience

All vacancies


Post Title:

Breakfast Chef

Purpose: To prepare, run and oversee the breakfast set-up and service as directed by the Sous/Head Chef.  
Reporting to: Head Chef/Sous Chef  
Hours: 48 hours per week organised on a shift basis  
Salary/Rate: Salary dependent upon skills and experience.  



·         Run and manage a section efficiently during service time to produce dishes to the standard set by the Head Chef in a timely manner ensuring guest expectations of prompt and efficient service and a quality product are met.

·         Assist the Sous Chef/Head Chef during service times on various sections as requested.

·         Compile daily prep lists for the section and carry out food preparation in a timely manner to the required volume needed for the number of guests per service as advised by the Sous Chef/Head Chef.

·         Work with both the kitchen and FOH team in an effective and respectful manner.



Stock Management


·         Assist the Sous and Head Chef to establish and maintain excellent relations with suppliers by accepting deliveries in a professional manner ensure all goods are received as per the invoice.  Any issues with quality of product should be brought to the Head Chef/Sous’ attention at the time of delivery before acceptance.

·         Assist the Head Chef/Sous Chef to ensure the consistent rotation and levels of stock in order to minimise waste and ensure food quality and safety for the guests.

·         Assist with the accurate recording of waste, complimentary items and staff food.



Health & Safety and Food Hygiene

·         Establish, maintain and monitor the highest standards of  Hygiene and Health and Safety in accordance with all statutory, legal and company requirements.

·         Maintain the highest standards of cleanliness and hygiene in all areas of the kitchen and stores, utensils and equipment.

·         Carry out the recording of fridge temperatures when requested by the Sous Chef/Head Chef.

·         Wear PPE safety work wear/goggles/gloves in line with Head Chef/company instructions.

·         Ensure that the company Health and Safety policy is abided to, thereby safeguarding the welfare of all team members, by ensuring fire exits are always kept clear, spillages are cleaned up immediately and that any Health and Safety issues are immediately reported to the Head Chef and General Manager.


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