Reporting to the Head Chef (Hotel), the Breakfast Chef will be responsible for the breakfast service and undertake required duties during the service period offering excellent customer service at all times. To prepare Main Kitchen mise-en-place as directed. They will assist in controlling costs in general and maintaining good staff relations as well as assisting in maintaining all legal and company health and safety standards.


  • To prepare mise-en-place for breakfast Service in line with company Standards
  • To ensure the efficient operation of the kitchen during breakfast service, ensuring food is prepared and served to the standards required by the management.
  • To maintain a high standard of cleanliness and hygiene during service, to conform with current food hygiene regulations.
  • To ensure that the agreed portion sizes and menu specifications are adhered to.
  • To ensure that wastage is properly controlled and kept to an absolute minimum to reduce costs and increase profitability.
  • Preparation of mise-en-place or items for Luncheon service as specified by management.
  • To participate in and ensure the smooth, successful operation of the kitchen department.
  • To be an ambassador for Lingfield Park Resort in all dealing with Guests and Colleagues, promoting our facilities at product at all times.
  • To ensure all EHO and Marriott food safety and production requirements are met
  • To ensure quality control at all times throughout production process from raw material to ready plated end product
  • To ensure tidy and hygienic storage of all food materials during any stage of the production process throughout the kitchen and secure stocks outside production hours
  • To control portion size and waste factors at all times, directly influencing GOP
  • To closely liaise with Stewarding on day to day basis to ensure hygienic and tidy kitchen areas at all times
  • To ensure a safe working environment at all times
  • To be aware of competitors and industry trends
  • To maintain a positive high profile with hotel and local residents.
  • To attend any training courses as requested by the Hotel & Country Club Manager or any other senior team members
  • To observe, maintain and drive all Health & Safety and Hygiene policies.
  • To assist Health Inspector or Auditors, if required.
  • To actively sell the products and services of the hotel
  • To maintain good communication between Kitchen and other F & B and non-F & B departments.
  • Any other special duties or work outside the daily and weekly routines, but within the overall scope of the position.
  • Any other reasonable request from the senior management


  • To have full knowledge of, and be able to act on the fire precautions as laid down in the hotel’s fire plan in accordance with The Fire Precautions Act 1971.
  • To report any damaged or defective machinery to your Head of Department.
  • To be fully conversant with and to implement Hygiene Standards in line with current company policy, which is in accordance with current legislation.
  • To have full knowledge of, and be able to act upon The Health and Safety At Work Act 1974, COSHH Regulations and HACCP.
  • To exercise care, attention and vigilance towards guests, work colleagues and Hotel property.
  • To comply with all Health and Safety procedures associated with the department at all times. This relates to:
    • Standards and procedures of correct working practices
    • The completion of risk assessments
    • COSHH regulations
    • Use of Personal Protective Equipment


  • To control wastage and operate according to the Companies environment policy with regard to:
    • product control and waste minimisation
    • proper care and maintenance of equipment to prolong its life
    • using towels in appropriate quantity to minimise unnecessary laundering
    • proper separation and disposal of cardboard, paper and glass in recycling bins
    • minimising energy wastage by switching off unused lights, heating, PCs and equipment


  • To be an ambassador for Lingfield Park Resort and ARC, taking personal responsibility for finding out about our product and services, and at all times striving to represent the Resort in the most professional, courteous and efficient manner possible.

  • Any other tasks as requested by Senior Resort Personnel.



    • GCSE or equivalent
    • Food Safety in Catering


    • Minimum of _ years’ experience of ____ position
    • Experience in a multi outlet environment is an advantage
    • Experience in a busy hotel environment is an advantage


    • Attention to detail
    • Self motivated
    • Excellent communicator
    • Customer service focused (internal and external)
    • Organisation and influence skills

    What we can offer you:

    • 22 days Holiday per year plus Bank Holidays
    • Contributory pension scheme
    • A competitive salary
    • Marriot International benefits
    • Free gym and swim onsite
    • Accomodation available
    • Free parking
    • Personal and professional development opportunities
    • A range of racing & leisure benefits including complimentary tickets, offers and discounts at our racecourse and hotels across the Arena Racing Company

    Apply Now