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Successful professional chefs are passionate about cooking. Those who also enjoy mornings and like the idea of starting the workday early may appreciate working as breakfast chefs. Such positions exist primarily in European countries in restaurants, private clubs and hotels. Some consider working as a breakfast chef a good way to get a good start on a great career as a chef.
Breakfast chefs prepare high-quality breakfast foods based on a menu or individualized orders. They may be responsible for serving, overseeing and maintaining products on a breakfast buffet. Some kitchens support breakfasts at banquets and room service orders. Such work may involve prep work, such as creating sauces and stocks. Besides traditional breakfast foods, morning chefs may make sandwiches or other lunch products and do general prep for lunch service.
Breakfast chefs are responsible for taking inventory and ordering kitchen equipment and food supplies. They must understand basics of food safety and apply health regulations regarding food preparation and service including proper rotation of stock. They may be required to attend staff meetings and understand organizational policies regarding food preparation, service, personal hygiene, professionalism and safety. They may support larger kitchens as demand warrants. Breakfast chefs need to work well with others and also independently (See References 1 and 2).
Some breakfast chefs train other chefs in food preparation and kitchen procedures including safety requirements. When special events occur, such as conferences or banquets, these chefs may schedule and train staff to ensure prompt and appropriate service. Employers often expect chefs to continue career development, and breakfast chefs may need to work with administrators including their line manager, training manager or the department head to organize appropriate development opportunities. Chefs must demonstrate a professional attitude toward what may be prestigious clientele.
Background and Hours
Some kitchens prefer breakfast chefs who graduated from culinary training programs and have some experience cooking in similar situations, or a combination of education and experience. However, finding a position as a trainee or apprentice may help inexperienced cooks learn how such kitchens run and get training in food and safety issues. Breakfast chefs typically begin their days before 6 a.m. but finish by early or mid-afternoon; and they may work weekends.
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