pastry chef

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant.

Ranks of chefs:

Pastry chef.

Tasks:

• Demonstrate new cooking techniques and new equipment to cooking staff.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Supervise cooks and other kitchen staff.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Supervision:

1 to 2 people.

Cuisine specialties:

Korean.

Food specialties:

• Bakery goods and desserts.
• Cold kitchen.
• Eggs and dairy.
• Stocks, soups and sauces.
• Vegetables, fruits, nuts and mushrooms.

Work conditions and physical capabilities:

• Fast-paced environment.
• Attention to detail.
• Standing for extended periods.

Personal suitability:

• Dependability.
• Efficient interpersonal skills.
• Flexibility.
• Initiative.
• Organized.
• Reliability.
• Team player.

Employment terms options:

Evening.

Experience:

1 year to less than 2 years.

Employment terms options:

Day. Weekend.