Breakfast Chef at Nile University of Nigeria

The Breakfast Chef is responsible for the preparation, cooking, and presentation of all breakfast menu items, ensuring high standards of quality, taste, and consistency.

He/she is expected to;

• Prepare and cook a wide variety of breakfast dishes in accordance with approved menus, standardized recipes, and portion guidelines, ensuring consistency in taste, quality, and presentation at all times.
• Ensure all breakfast meals are prepared efficiently and served promptly to meet service timelines, while maintaining high standards of food quality, appearance, and customer satisfaction.
• Maintain a clean, well-organized, and hygienic kitchen environment by regularly cleaning workstations, utensils, equipment, and food storage areas in line with established procedures.
• Adhere strictly to food safety, hygiene, and sanitation regulations, ensuring proper food handling, storage, and preparation practices are followed to meet health and regulatory requirements.
• Monitor food stock levels on a daily basis, promptly report shortages or discrepancies, and assist with inventory control to ensure uninterrupted breakfast service.
• Minimize food waste by applying proper portion control, careful meal planning, and efficient preparation techniques that support cost-effective kitchen operations.
• Collaborate closely with the Head Chef and other kitchen team members to improve menu offerings, enhance service efficiency, and maintain consistent food quality.
• Comply fully with health and safety policies and procedures, maintaining a safe, clean, and hazard-free working environment for all kitchen staff.
• Assist in the training, supervision, and guidance of junior kitchen staff or kitchen assistants, supporting skill development and teamwork within the kitchen.
• Maintain consistency in taste, portion size, and presentation of all breakfast meals, ensuring they align with established standards and customer expectations.

Qualification & Experience

• Certificate or Diploma in Culinary Arts, Catering, or Hospitality Management is an advantage.
• Minimum of 2–3 years’ experience as a Breakfast Chef or in a similar kitchen role.
• Proven knowledge of breakfast menu preparation and food safety practices.
• Training or certification in food hygiene and safety is desirable.
• Ability to work early morning shifts and meet operational demands