pastry chef

LA PETITE COLLINE; Golden Horseshoe; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading bakery in the Golden Horseshoe area is seeking a skilled Pastry Chef with a strong background in baking and pastry arts. The ideal candidate will have experience managing kitchen staff and creating innovative recipes. You will be responsible for supervising kitchen operations, estimating supply costs, and ensuring food quality standards are met. Join us to lead a dynamic team in a fast-paced environment where your culinary skills can shine.

Qualifications

• 3 years to less than 5 years of experience in baking and pastry arts.

Responsibilities

• Estimate costs of supplies and food items.
• Supervise activities of kitchen staff.
• Create new recipes and plan menus.

Skills

Hospitality administration

Baking and pastry arts

Education

College certificate or diploma

Job description

Job Description

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year.

Experience: 3 years to less than 5 years.

Specializations: Baking and pastry arts / baker / pastry chef.

Additional Skills: Hospitality administration / management, general.

Work setting:

• Bakery

Ranks of chefs:

• Pastry chef

Tasks

1. Estimate amount and costs of supplies and food items.
2. Maintain records of food costs, consumption, sales, and inventory.
3. Analyze operating costs and other data.
4. Demonstrate new cooking techniques and new equipment to cooking staff.
5. Supervise activities of specialist chefs, chefs, cooks, and other kitchen workers.
6. Create new recipes.
7. Instruct cooks in preparation, cooking, garnishing, and presentation of food.
8. Prepare and cook complete meals and specialty foods for events such as banquets.
9. Supervise cooks and other kitchen staff.
10. Prepare and cook food on a regular basis, or for special guests or functions.
11. Requisition food and kitchen supplies.
12. Arrange for equipment purchases and repairs.
13. Consult with clients regarding weddings, banquets, and specialty functions.
14. Plan and direct food preparation and cooking activities of several restaurants.
15. Plan menus and ensure food meets quality standards.
16. Prepare dishes for customers with food allergies or intolerances.
17. Supervise activities of sous-chefs, specialist chefs, chefs, and cooks.
18. Train staff in preparation, cooking, and handling of food.
19. Leading/instructing individuals.

Supervision

• 3-4 people
• French
• International
• Bakery goods and desserts

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Combination of sitting, standing, walking