Pastry Chef

Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
- Education: Secondary (high) school graduation certificate
- Experience: 3 years to less than 5 years
**Work site environment**:

- Outdoors
- Wet/damp
- Noisy
- Odours
- Hot
- Cold/refrigerated
- Non-smoking
**Work setting**:

- Restaurant
**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
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- 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
- 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
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
**Supervision**:

- 3-4 people
**Cuisine specialties**:

- French
- Italian cuisine
**Food specialties**:

- Bakery goods and desserts
- Meat, poultry and game
**Security and safety**:

- Criminal record check
**Transportation/travel information**:

- Own transportation
**Work conditions and physical capabilities**:

- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- 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