------------- College/CEGEP
Baking and pastry arts/baker/pastry chef
Work site environment
------------------------- Non-smoking
Work setting
---------------- Restaurant
Ranks of chefs
------------------ Pastry chef
Tasks
--------- Estimate amount and costs of supplies and food items
Estimate labour costs
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 meals or specialty foods
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Ensure health and safety regulations are followed
Supervision
--------------- 3-4 people
Food specialties
-------------------- Bakery goods and desserts
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Work under pressure
Tight deadlines
Handling heavy loads
Physically demanding
Attention to detail
Standing for extended periods
Repetitive tasks
Personal suitability
------------------------ Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
Client focus
Collaborative
Hardworking
Experience
-------------- 2 years to less than 3 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 35 to 40 hours per week
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