pastry chef

Government of Canada; City of Moncton; On-site; CAD 30,000 - 40,000; Full time

Job summary

A governmental organization in Moncton seeks a skilled cook to supervise kitchen staff, maintain food quality, and create new recipes. The role includes managing food costs and preparing meals for events, requiring strong leadership and creativity in cooking. Candidates should have a secondary school graduation certificate and relevant experience in kitchen management.

Qualifications

• 7 months to less than 1 year of experience required.
• Ability to instruct and lead kitchen staff.
• Knowledge of food safety and preparation.
• Skill in creating new recipes.

Responsibilities

• Maintain records of food costs, consumption, sales, and inventory.
• Demonstrate new cooking techniques to staff.
• Create new recipes.
• Supervise cooks and kitchen staff.
• Prepare and cook complete meals for events.
• Plan menus and ensure food meets quality standards.

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

7 months to less than 1 year

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals