pastry chef

Work Term: Permanent Work Language: English Hours: 40 to 44 hours per week Education: Secondary (high) school graduation certificate Experience: 7 months to less than 1 year or equivalent experience Work site environment Non-smoking Work setting Café Ranks of chefs Pastry chef Tasks 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 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 Estimate food requirements and food and labour costs 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 Recruit and hire staff 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 Kosher European Vegetarian International Food specialties Bakery goods and desserts Cold kitchen Eggs and dairy Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player