Responsibilities:

Oversee all kitchen operations, ensuring consistent high-quality food preparation and presentation.

Create and update menus, focusing on seasonal and local ingredients.

Manage kitchen staff, providing training, mentoring, and performance evaluations.

Maintain inventory, order supplies, and ensure cost-effective practices.

Ensure compliance with health and safety regulations.

Collaborate with restaurant management on menu pricing and kitchen budgets.

Qualifications:

Proven experience as a Head Chef or Executive Chef in a high-end restaurant.

Strong leadership and communication skills.

Expertise in a variety of cooking techniques and cuisines.

Ability to manage a high-pressure environment.

Culinary degree or equivalent experience preferred.

Supervise and support kitchen staff, ensuring smooth and efficient operations.

Oversee food preparation, cooking, and plating to ensure consistency and quality.

Help develop new menu items and specials.

Maintain a clean and organized kitchen, adhering to food safety standards.

Qualifications:

Experience as a Sous Chef or Senior Line Cook in a fast-paced restaurant.

Excellent culinary skills with a passion for innovative cuisine.

Strong organizational and multitasking abilities.

Ability to lead and motivate a team.

Culinary education is a plus.

Responsibilities:

Create, prepare, and present a variety of high-quality desserts, pastries, and baked goods.

Develop new and creative dessert menus that complement the restaurant's offerings.

Manage all pastry kitchen operations, including inventory and ordering.

Train and mentor junior pastry chefs and kitchen staff.

Ensure all desserts meet quality and presentation standards.

Qualifications:

Previous experience as a Pastry Chef in a fine dining or upscale environment.

Proficient in baking techniques and dessert presentation.

Creative flair with a keen eye for detail.

Ability to work independently and as part of a team.

Culinary or pastry degree preferred.