Hotel jobs in Canada

King Edward Hotel

With its rich history, timeless elegance, and modern hospitality, the Omni King Edward Hotel has been a favourite of both locals and visitors for over 120 years. Located in the heart of downtown Toronto, this landmark hotel is just steps away from a wealth of diverse restaurants, tourist hotspots, and shopping centres. It's no wonder the Omni King Edward is the perfect destination for business and leisure travellers alike.

The Omni King Edward Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni King Edward Hotel may be your perfect match

The Pastry Commis will be responsible for the preparation of all cakes, pies, muffins, brioche and pastries of all types in accordance with the standards of quality set by the Pastry Chef.

• Previous experience in a similar capacity in equivalent property.
• Culinary Apprenticeship or equivalent to Interprovincial Red Seal required.
• Must have a passion for the profession.
• Must be available to work all shifts including weekends and holidays.

• Prepare all food items according to recipe standards.
• Maintain highest quality and appearance of any items sent from the Pastry Kitchen.
• Responsible for plating and garnishing all banquet desserts to include setting up attractive buffets.
• Complete basic production necessary for finished dessert items.
• Keep all food rotated, dated and labeled. Follow correct food handling procedures. Wear gloves when handling food directly.
• Maintain a safe, organized and sanitary work area.
• Consult with Pastry Chef de Partie or Demi-Chef Pastry for information regarding the forecast for the day and/or special functions.
• Be concerned with overproduction and proper use of leftovers.
• Maintain an inventory of production items to ensure the necessary amount is available for business demands.
• Must be totally flexible to learn Baker’s responsibility.
• Must understand the importance of cross training for all shifts.
• Have knowledge of the operation of all equipment and maintain their cleanliness.
• Report irregularities and defects in equipment and machinery to the Pastry Chef de Partie or any manager available.
• In the absence of the Pastry Chef de Partie or Pastry Demi-Chef, consult with Sous Chef for any changes in Banquet event order sheets or any other special functions.
• Practice safety standards and report any unsafe condition to the manager.