pastry chef

Education:

College/CEGEP. Baking and pastry arts/baker/pastry chef. or equivalent experience.

Work site environment:

Odours. Hot. Non-smoking.

Work setting:

Restaurant. Catering firm. Bistro. Café. Bakery.

Ranks of chefs:

Pastry chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.
• Inspect kitchen and food service areas.
• Frost and decorate cakes and baked goods.
• Ensure that the quality of products meets established standards.
• Draw up production schedules.
• Coach colleagues on new methods or work techniques.
• Bake mixed dough and batters.
• Work with minimal supervision.
• Food safety/handling skills.
• Organize and maintain inventory.
• Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders.
• Operate machinery.
• Prepare pastry for special occasions, such as weddings and birthdays.

Supervision:

1 to 2 people.

Certificates, licences, memberships, and courses :

• Safe Food Handling certificate.
• American Institute of Bakery (AIB) Certfication.
• Food Safety Certificate.

Cuisine specialties:

Canadian. European. Vegetarian. Gluten-free. Vegan.

Food specialties:

Bakery goods and desserts. Cold kitchen. Eggs and dairy. Chocolate. Desserts and pastries. Breads and rolls.

Transportation/travel information:

Own transportation.

Work conditions and physical capabilities:

Fast-paced environment. Work under pressure. Tight deadlines. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods.

Personal suitability:

Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Efficiency.

Screening questions:

• Are you available to start on the date listed in the job posting?.
• Do you have experience working in this field?.
• Do you meet the language requirements listed in the job posting for the position (English or French)?.

Employment terms options:

Early morning. Morning.

Experience:

5 years or more.

Employment terms options:

Day. Weekend.

Health benefits:

Health care plan.

Other benefits:

Learning/training paid by employer. Team building opportunities.