QUALIFICATIONS

• Minimum 3 years of experience in the culinary field, with strong pastry and baking skills preferred.
• Formal culinary education (Diploma/Certificate) strongly encouraged.
• Red Seal qualification or international equivalent considered an asset.
• Strong understanding of meat and fish butchery.
• Demonstrated knowledge of inventory control, ordering, and cost management.
• Proven ability to troubleshoot and resolve issues that may arise in the kitchen.
• Must provide own knives and demonstrate excellent knife-handling skills.
• Ability to work across all kitchen stations and confidently operate all kitchen equipment.
• Strong leadership skills with the ability to guide, mentor, and encourage junior team members.
• Excellent communication skills, with the ability to work effectively within a team and across departments.
• Creative, adaptable, and passionate about the culinary arts, with a willingness to learn and embrace new techniques and styles.
• Must use proper preparation techniques and ensure adequate quantities are prepared for the successful execution of service.
• Ability to perform well under pressure in a fast-paced environment.
• Must be available for shift work, including evenings, weekends, and holidays.
• Level 1 Food Safe Certification required; Level 2 Food Safe Certification an asset.
• First Aid certification an asset.

PURPOSE

The Pastry Chef is responsible for leading the creation, preparation, and presentation of high-quality pastry and bakery items, while supporting overall kitchen operations and maintaining the highest standards of safety, quality, and efficiency. This role combines advanced pastry expertise with leadership responsibilities to ensure exceptional guest experiences and smooth kitchen performance.

PRIMARY DUTIES

• Create and prepare a wide range of pastry items, including cakes, tarts, breads, viennoiserie, desserts, and confectionery, ensuring consistency, taste, and presentation align with established standards.
• Execute advanced pastry techniques such as mixing, shaping, baking, and decorating with precision and attention to detail.
• Inspect the quality of pastry ingredients, ensuring freshness, accurate measurement, and proper handling.
• Contribute creative ideas to pastry menu development, decorative food displays, and seasonal offerings.
• Coordinate and execute pastry orders as per specifications, including plating and garnishing requirements.
• Collaborate closely with the pastry team and wider culinary team to ensure efficiency, prioritize orders, and meet service deadlines.
• Directly supervise pastry and line kitchen staff, assuming charge of the team in the absence of the Executive Chef or Sous Chefs.
• Provide training, guidance, and mentorship to junior members of the pastry and culinary team, fostering growth and skill development.
• Assist with scheduling and staffing to ensure maximum productivity and maintain high-quality standards.
• Expedite orders during peak service periods to ensure smooth and timely delivery.
• Assist the Executive Chef with menu planning, production activities, and special functions.
• Coordinate prep lists and manage inventory for the pastry department; place supply orders as required, minimizing waste and ensuring freshness.
• Maintain strict compliance with food safety, sanitation, and workplace health and safety regulations.
• Oversee daily cleaning, organization of workstations, and proper rotation of stock in pastry areas and service coolers.
• Collaborate with banquet and dining service personnel to ensure successful execution of group functions, buffets, and special events.
• Monitor food and labor costs, contributing to efficiency and profitability.
• Communicate with the maintenance department regarding kitchen equipment upkeep and repairs.
• Ensure guest satisfaction by accommodating dietary requests and addressing concerns with professionalism.
• Participate in operational improvement initiatives and contribute to long-term culinary goals.
• Perform other job-related tasks as assigned by the Executive Chef or management.