pastry chef

Government of Canada - Central; Golden Horseshoe; On-site; CAD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a skilled Pastry Chef to lead kitchen operations in a dynamic café and bakery environment. In this role, you will be responsible for creating exquisite desserts, supervising kitchen staff, and ensuring high-quality food preparation. You will have the opportunity to demonstrate your culinary expertise while working in a fast-paced setting. If you are a passionate baker with strong leadership skills and a knack for creativity, this is the perfect opportunity for you to shine and make a significant impact on customer satisfaction.

Benefits

Free parking available

Qualifications

• 3-5 years of experience in a pastry chef role required.
• Completion of a college program in baking or hospitality management.

Responsibilities

• Estimate costs and maintain records of food supplies.
• Supervise kitchen staff and demonstrate cooking techniques.
• Plan menus and ensure food quality standards.

Skills

Leadership

Dependability

Excellent oral communication

Organized

Team player

Education

College diploma in Baking and Pastry Arts

Hospitality administration management

Job description

Overview

Languages: English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Baking and pastry arts/baker/pastry chef
• Hospitality administration/management, general

Experience

3 years to less than 5 years

On Site

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

Work Site Environment

• Wet/damp
• Noisy
• Hot
• Cold/refrigerated
• Non-smoking

Work Setting

• Café
• Bakery

Ranks of Chefs

• Pastry chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• 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

Supervision

3-4 people

Experience and Specialization

Cuisine Specialties

• French
• International

Food Specialties

• Bakery goods and desserts

Additional Information

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal Suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits

Other Benefits

• Free parking available