pastry chef
Your tasks
- Estimate amount and costs of supplies and food items.
- Maintain records of food costs, consumption, sales and inventory.
- Analyze operating costs and other data.
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
- 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.
- Supervise cooks and other kitchen staff.
- 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.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Recruit and hire staff.
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
5-10 people.
Requirements
Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience.
Certificates, licences, memberships, and courses Safe Food Handling certificate. Workplace Hazardous Materials Information System (WHMIS) Certificate.
Security and safety Criminal record check.
Personal suitability Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player.
3 years to less than 5 years.
What we offer
Health benefits
- Dental plan.
- Health care plan.
- Vision care benefits.
Financial benefits Pension plan.
Other benefits Free parking available. Learning/training paid by employer.
How to apply
- Are you available to start on the date listed in the job posting?.
- Do you have experience working in this field?.
- Do you have the required certifications listed in the job posting?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
Other
Work site environment Noisy. Hot.
Work setting Bakery.
Ranks of chefs Chef. Sous-chef.
Work conditions and physical capabilities Fast-paced environment. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling.
Weight handling Between 45 and 60 kg (100-132 lbs).