Pastry Chef

About This Role

Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Hot. Non-smoking. Work setting: Bakery. Ranks of chefs: Pastry chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. 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. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. Plan and direct food preparation and cooking activities of several restaurants. 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. Supervision: 3-4 people. Food specialties: Bakery goods and desserts. Cereals, grains and pulses. Cold kitchen. Eggs and dairy. Chocolate. Specialization or experience: Green economy sector. Specialized environmental skills and knowledge. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Handling heavy loads. Physically demanding. 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). Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Early morning. Evening. Experience: 1 year to less than 2 years. Employment terms options: Flexible hours. Morning. Night. Day. Weekend. Overtime required. Overtime available. Green job: Involves duties and responsibilities that lead to positive environmental outcomes. Health benefits: Dental plan. Health care plan. Vision care benefits.

What You'll Do

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• 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

What We're Looking For

• Mid level experience
• Secondary (high) school graduation certificate
• Work conditions: Fast-paced environment, Work under pressure, Tight deadlines, Handling heavy loads, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, Bending, crouching, kneeling
• Personal suitability: Leadership, Dependability, Efficient interpersonal skills, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player

Is This Job Right for You?