Pastry chef

• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years

Work setting

• Restaurant

Ranks of chefs

• Sous-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
• 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
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Cuisine specialties

• Canadian

Food specialties

• Bakery goods and desserts

Personal suitability

• Dependability
• Flexibility
• Reliability
• Team player

Employment terms options

• Early morning
• Evening

Employment terms options

• Shift
• Flexible hours
• Morning
• Night
• Day
• Weekend

Other benefits

• Other benefits
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week