Overview

Languages

English

Education

Other trades certificate or diploma Baking and pastry arts/baker/pastry chef

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Ranks of chefs

Pastry chef

Responsibilities

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 Supervise activities of specialist chefs, chefs, cooks and other kitchen workers 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 Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards 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 Prepare pastry for special occasions, such as weddings and birthdays

Supervision

5-10 people

Experience and specialization

Food specialties

Bakery goods and desserts Chocolate

Additional information

Transportation/travel information

Public transportation is available

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

Personal suitability

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

Benefits

Financial benefits

Gratuities Night shift premium

Other Benefits

Free parking available Paid time off (volunteering or personal days)