pastry chef

Overview

Languages

French

Education

• No degree, certificate or diploma

Experience

5 years or more

On site

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

Ranks of chefs

• Executive chef

Responsibilities

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
• 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
• 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
• Train staff in preparation, cooking and handling of food

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• American Institute of Bakery (AIB) Certfication

Experience and specialization

Food specialties

• Bakery goods and desserts

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

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

Benefits

Other benefits

• Free parking available
• Learning/training paid by employer
• Team building opportunities
• Parking available