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).