As our Executive Chef, you will be the guardian of PAUL’s culinary identity across our kitchens. You will:
-Curate and develop menus that reflect PAUL’s heritage while introducing creative, contemporary touches.
-Lead and inspire the kitchen brigade through training, coaching, and daily supervision.
-Uphold the highest standards of food quality, consistency, hygiene, and safety.
-Oversee kitchen operations, including preparation, service flow, inventory control, and vendor management.
-Ensure every dish—from signature croissants to main entrées—is crafted with precision, passion, and respect for PAUL’s SOPs.
-Maintain an immaculate kitchen environment, aligned with company and health code requirements.
-Support operational needs, including kitchen opening, closing, and assigned side duties.

What You Bring
-5–7 years of proven experience in a Main Kitchen role within a reputable restaurant or hotel.
-Professional training: Certificate, Diploma, or Degree in Culinary Arts.
-Strong leadership, discipline, and the ability to work with minimal supervision.
-A genuine appreciation for French bakery and brasserie-style cuisine.
-Commitment to quality, consistency, and a positive team culture.