pastry chef

Delysees luxury desserts; Toronto; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player in luxury desserts is seeking a skilled culinary leader to join their team. This exciting role involves supervising kitchen staff, developing innovative recipes, and ensuring the highest quality standards in food preparation. In a fast-paced environment, you will manage operations, train staff, and create delightful culinary experiences for guests. If you are passionate about desserts and have a flair for creativity in the kitchen, this opportunity is perfect for you. Join a dynamic team where your culinary skills will shine and contribute to memorable dining experiences.

Qualifications

• 1-2 years of experience in a culinary role, preferably in a bakery or restaurant.
• Strong leadership skills to supervise kitchen staff and manage operations.

Responsibilities

• Supervise and train kitchen staff in cooking and food preparation.
• Create and develop new recipes and menus for events.
• Manage food costs and maintain inventory records.

Skills

Team Leadership

Recipe Development

Cost Management

Food Presentation

Culinary Techniques

Education

College or CEGEP Certificate

Job description

• Education : College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience : 1 year to less than 2 years

Work setting

• Restaurant
• Urban area
• Willing to relocate
• Relocation costs not covered by employer
• Cafeteria
• Bakery

Ranks of chefs

Tasks

• 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
• Prepare and cook meals or specialty foods
• 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
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

Supervision

• 3-4 people
• Bakery goods and desserts

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking