Pastry Chef

at  Revery Toronto Downtown Curio Collection by Hilton

BE PART OF REVERY TORONTO DOWNTOWN, CANADA’S SECOND CURIO COLLECTION BY HILTON.

Are you looking for an exciting career opportunity in Hospitality? Join one of Canada’s most successful companies that strives to take your talent to the next level. With 19 hotels currently owned and managed by Easton’s Group of Hotels and 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. We strive to provide our valued employees with great benefits, perks, training, and growth opportunities.
Welcome to Revery, Toronto’s first Curio Collection by Hilton. Curio Collection is a global lifestyle brand with one-of-a-kind hotels. With world-class theatre, music, and arts attractions within a short walk, we promise your curiosity will be piqued.
Revery’s Curio Collection by Hilton resides within the Lifestyle realm of Hilton Hotels, embodying refined comfort and design with sharp connectivity to the neighbourhood it calls home. Revery is located in Toronto’s Entertainment District with 224 cinematic-themed rooms, multiple event spaces, a French-inspired Restaurant and an all-day lobby bar, adjacent to its box-office-themed reception. Revery opened in June 2024 and has been building its reputation as an exclusive and sought-after hotel in downtown Toronto, Canada.

QUALIFICATIONS AND REQUIREMENTS

• High School diploma or equivalent plus one year or 3 years of experience in food preparation, or an equivalent combination of education and experience. Some colleges are preferred.
• Friendly and hospitality-focused
• Attention to detail.
• Red Seal Certification
• Certification of culinary training or apprenticeship
• Ability to work under pressure in a fast-paced, stressful environment.

DUTIES AND RESPONSIBILITIES

• Prepare individual desserts, breads and pastries for all food outlets.
• Design and create contemporary plating and menus for the Deauville club with the executive chef.
• Manage quantities by keeping products fresh daily based on business levels and limiting waste.
• Identify all foods for repurposing by cross-utilizing ingredients.
• Innovate strategies for either daily specials or other purposes such as freezing, Jarring, or dehydrating.
• Enforce the label and date standards for all products to their respective locations.
• Communicate with managers any items that are in short supply impacting menu items and offerings.
• Take advantage of the seasonality of ingredients.
• Assist in receiving items and taking inventory as needed.
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the provincial and local Health Board inspection and hotel requirements.
• Report all unsafe or malfunctioning equipment to the Executive Chef.
• Assist in the training of kitchen staff; ensure that all cook’s duties have been performed during the shift and may give direction to First Cook and Second Cook
• Promote teamwork and quality service through daily communication and coordination with other departments. May occasionally interact directly with guests.
• Ability to perform functions with minimal supervision.
• Taste all foods prepared for guidance on quality.
• In carrying out your duties you will follow all Company and Brand Standards