Pastry Cook - Benjamin

Gray Collection; Montreal (administrative region); Hybrid; CAD 38,000 - 52,000; Full time

Job summary

Gray Collection in Montreal is seeking a Pastry Cook to prepare, bake, decorate, and present pastries and plated desserts made to order. Reporting to the Pastry Chef, you will bring creativity and precision to high-quality pastry products.

The ideal candidate has a DEP in Pastry Arts or equivalent, at least two years of pastry production experience, strong teamwork, and the ability to work under pressure in a fast-paced setting, with excellent French and English communication.

Qualifications

• Diploma in Pastry Arts (DEP) or other relevant training.
• Minimum of two (2) years of experience in pastry production.
• Experience in a hotel environment is considered a significant asset.
• Strong interest in teamwork and collaboration.
• Ability to work under pressure in a fast-paced environment.
• Attention to detail.
• Strong organizational skills.
• Good communication skills in both French and English, spoken and written.

Responsibilities

• Prepare recipes and special orders.
• Select or develop recipes.
• Determine the required ingredients and quantities needed for production.
• Bake and finish prepared products.
• Ice, garnish, and decorate desserts.
• Order food products and supplies as needed.
• Ensure all products meet established quality standards.
• Maintain food safety standards by adhering to hygiene and sanitation regulations.
• Keep work areas and equipment clean, organized, and in good condition.

Skills

Teamwork

Attention to detail

Organizational skills

Bilingual English/French

Plating and decoration

Fast-paced environment

Education

Diploma in Pastry Arts (DEP) or equivalent training

Job description

Reporting to thePastry Chef, the Pastry Cook is responsible for preparing, baking, decorating, and presenting pastries and desserts, including plated desserts made to order. We are seeking a creative and resourceful individual with a passion for crafting high-quality pastries and desserts.

RESPONSIBILITIES

• Prepare recipes and special orders;
• Select or develop recipes;
• Determine the required ingredients and quantities needed for production;
• Bake and finish prepared products;
• Ice, garnish, and decorate desserts;
• Order food products and supplies as needed;
• Ensure all products meet established quality standards;
• Maintain food safety standards by adhering to hygiene and sanitation regulations;
• Keep work areas and equipment clean, organized, and in good condition.

QUALIFICATIONS

• Diploma in Pastry Arts (DEP) or other relevant training;
• Minimum of two (2) years of experience in pastry production;
• Experience in a hotel environment is considered a significant asset;
• Strong interest in teamwork and collaboration;
• Ability to work under pressure in a fast-paced environment;
• Attention to detail;
• Strong organizational skills;
• Good communication skills in both French and English, spoken and written.