Pastry Studio Chef de Partie: Desserts & Confections

Oliverbonacini; Toronto; On-site; CAD 26,000 - 32,000; Full time

Job summary

Oliver & Bonacini in Toronto seeks a Pastry Cook to contribute to a focused dessert program including pastries, desserts and confections. The role involves assisting in day-to-day kitchen operations, maintaining pastry standards, and producing high-quality cakes and desserts.

You will lead by example in a hands-on team setting, ensure recipes and costs are tracked, minimize waste, handle guest allergies, and support a safe, sanitary kitchen environment.

Qualifications

• Minimum of one year professional pastry experience.
• Knowledge of new trends in presentation and preparation.
• Proven ability to work well with a team, and as an individual.
• Culinary degree/diploma an asset.

Responsibilities

• Assist in the day-to-day activities of the pastry kitchen team.
• Lead by example as a hands on Chef de Partie ensuring the quality and consistency of all products served.
• Ensure that all food is prepared to the standards as set out for the Executive Chef and Chef de Cuisine.
• Control food costs by maintaining accurate records of all food ingredients for pastry.
• Ensure that all menu items have their recipes recorded, costs tallied and updated on an ongoing basis.
• Ensure that food waste is kept to a minimum.
• Follow all operating procedures and identify and correct any organizational problems that impact the effectiveness of the operation.
• Ensure that all health, safety and cleanliness standards are adhered to and correct any deficiencies.
• Handle all special requests and guest allergies to ensure guest health and satisfaction.
• Other duties or responsibilities as assigned or required.

Skills

Pastry experience

Teamwork

Attention to detail

Education

Culinary degree/diploma

Job description

Oliver & Bonacini in Toronto seeks a Pastry Cook to contribute to a focused dessert program including pastries, desserts and confections. The role involves assisting in day-to-day kitchen operations, maintaining pastry standards, and producing high-quality cakes and desserts.

You will lead by example in a hands-on team setting, ensure recipes and costs are tracked, minimize waste, handle guest allergies, and support a safe, sanitary kitchen environment.