Pastry Chef: Creative Desserts, Chocolates & Mentorship

Alt; Quebec; On-site; CAD 52,000 - 78,000; Full time

Benefits offered by this job

Special rates when you stay with Germs

Autonomy and creative growth

State-of-the-art gym access

Job summary

Germain Hotels in Quebec invites a Pastry Chef to craft house-made pastries with precision and flair, presenting desserts that elevate dining experiences across our restaurants and hotels.

You will design plating, collaborate with the Executive Chef on seasonal desserts, mentor pastry interns, and uphold strict hygiene and inventory controls while pursuing culinary innovation and consistency.

Qualifications

• At least 3 years of experience as a Pastry Chef in a full-service restaurant or hotel environment.
• Strong expertise in pastry, chocolate, and baking techniques, with a keen eye for detail and presentation.
• Creativity and the ability to innovate while respecting culinary traditions.

Responsibilities

• Prepare and create house-made pastries for our restaurants, maintaining quality standards while adding your own creative touch
• Design and execute pastry presentation and plating for both restaurants, ensuring harmony in colors, textures, and flavors
• Collaborate with the Executive Chef to develop new recipes and seasonal or themed desserts
• Produce molded chocolates for use across our restaurants and hotels nationwide
• Develop house-made syrups for our restaurant bars, in collaboration with the mixology teams
• Participate in monthly pastry inventory, ensuring efficient stock management and adherence to hygiene standards
• Mentor and supervise pastry interns, training them on techniques and standards while sharing your passion for pastry

Skills

Pastry expertise

Chocolate work

Baking techniques

Job description

Germain Hotels in Quebec invites a Pastry Chef to craft house-made pastries with precision and flair, presenting desserts that elevate dining experiences across our restaurants and hotels.

You will design plating, collaborate with the Executive Chef on seasonal desserts, mentor pastry interns, and uphold strict hygiene and inventory controls while pursuing culinary innovation and consistency.