Job Responsibilities:

• Prepare, cook, and plate high-quality dishes in line with restaurant recipes and standards.

• Work on both the savory line and pastry station, ensuring consistency and presentation are up to the highest standard.

• Create and assist in preparing pastries, desserts, and baked goods, ensuring freshness and quality.

• Monitor food inventory levels and assist with ordering supplies for both savory and pastry sections.

• Maintain cleanliness and organization of the kitchen, ensuring adherence to food safety and sanitation guidelines.

• Assist in training junior kitchen staff and ensuring efficient workflow during busy service periods.

• Communicate effectively with kitchen staff and front-of-house team to ensure smooth service operations.

• Stay updated on new cooking and pastry techniques, seasonal ingredients, and industry trends.

Qualifications:

• Previous experience as a Line Cook, with a solid background in pastry and baking.

• Culinary degree or relevant experience in a professional kitchen environment.

• Strong knowledge of pastry techniques, including dough preparation, baking, and dessert plating.

• Ability to work in a fast-paced environment and under pressure while maintaining high-quality standards.

• Excellent time management, organizational skills, and attention to detail.

• Strong communication and teamwork skills.

• Flexibility to work nights, weekends, and holidays as needed.