Chef pâtissier

Job summary

Plan menus, create recipes, and prepare meals, baked goods, desserts, and specialty foods for regular service and events. Direct kitchen operations, manage food costs and supplies, supervise and train staff, and consult with clients about special functions.

Job details

Overview Languages French Education Other trades certificate or diploma Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Hotel, motel, resort Responsibilities 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 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 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 Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 3-4 people Experience and specialization Food specialties Bakery goods and desserts Chocolate Additional information Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player

What you’ll do

Plan menus, create recipes, and prepare meals, baked goods, desserts, and specialty foods for regular service and events. Direct kitchen operations, manage food costs and supplies, supervise and train staff, and consult with clients about special functions.

Requirements

Requires a trade certificate or diploma and 2 to less than 3 years of experience. The role calls for leadership, dependability, flexibility, organization, initiative, reliability, teamwork, and the ability to supervise 3–4 people.

Listed skills

• Food preparation · Preferred
• Cooking · Preferred
• Inventory management · Preferred
• Food safety · Preferred
• Leadership · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Recipe Development
• Baking
• Dessert Preparation
• Chocolate Work
• Food Preparation
• Cooking
• Food Cost Management
• Inventory Management
• Kitchen Staff Supervision
• Staff Training
• Food Safety
• Banquet Catering
• Food Allergy Accommodation
• Leadership
• Client Consultation

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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