chef pâtissier

Overview Languages French Education Other trades certificate or diploma Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Hotel, motel, resort Responsibilities 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 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 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 Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 3-4 people Experience and specialization Food specialties Bakery goods and desserts Chocolate Additional information Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player

The Pastry Chef is responsible for planning menus, creating recipes, and overseeing the preparation of bakery goods and desserts for hotels and banquets. They manage food costs, supervise kitchen staff, and ensure all dishes meet quality and safety standards.

Candidates must have a trade certificate or diploma and between 2 to 3 years of experience in pastry and chocolate specialties. Proficiency in French and strong leadership skills are required for supervising a team of 3-4 people.

• LeadershipPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Pastry Chef
• Bakery Goods
• Desserts
• Chocolate
• Menu Planning
• Cost Estimation
• Inventory Management
• Staff Supervision
• Recipe Creation
• Food Presentation
• Banqueting
• Training
• Leadership
• Interpersonal Skills
• Food Allergy Management

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 2, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level