Pastry cook

Andaz; Ottawa; On-site; CAD 42,000 - 64,000; Full time

Job summary

Andaz Ottawa is seeking a skilled pastry/bakery professional to oversee daily production, ensure quality and consistency, and train kitchen staff in an upscale hotel environment.

The role emphasizes mastering pastry techniques, maintaining cleanliness, and adapting to changing kitchen needs while adhering to hotel policies and standards.

Qualifications

• At least 2 years of previous experience preferred.
• Culinary degree or related hotel experience preferred.
• Master and execute intermediate pastry/bakery techniques, following recipes and presentation standards.
• Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
• Adapt to changes in culinary tasks dictated by kitchen requirements, industry standards, and hotel policies.
• Adhere to the hotel's rules and regulations and attend training sessions as required.
• Perform any other reasonable duties and responsibilities as assigned by the Executive Chef or other supervisory personnel.

Responsibilities

• Produce consistent pastry and bakery items meeting quality standards.
• Monitor daily food production, quality, and consistency.
• Assist with staffing levels and department training.
• Maintain cleanliness and organization of kitchen and storage areas.
• Adapt tasks to kitchen requirements and hotel policies.
• Support training sessions and participate in ongoing education.

Skills

Culinary education

Cost control

Communication skills

Computer skills

Organizational skills

Guest contact experience

Culinary teaching skills

Education

Culinary degree

Job description

SummaryIn-depth skills and knowledge of pastry and bakery operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency, staffing levels and department training. Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge.

• At least 2 years of previous experience preferred.
• Culinary degree or related hotel experience preferred.
• Master and execute intermediate pastry/bakery techniques, following recipes and presentation standards set
• Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
• Adapt to changes in culinary tasks dictated by kitchen requirements, industry standards, and hotel policies.
• Adhere to the hotel's rules and regulations and attend training sessions as required.
• Perform any other reasonable duties and responsibilities as assigned by the Executive Chef or other supervisory personnel.