Groupe Le Richmond is born in Griffintown with the idea of creating a unique environment where the beauty of design, gastronomic pleasures and a culinary experience come together. Our Fine Dining Restaurant Le Richmond has 220 seats with a private terrace that serves refined, modern Italian cuisine. While our multi-dimensional Marche Le Richmond which is connected to the restaurant is a casual destination for foodies who like traditional Italian recipes in a beautiful bistro, serving seasonal and high-quality fresh products from take out to ready to eat counters. You can also find homemade, local artisanal and carefully selected Italian products in our fine grocery store.
The Pastry Production Chef is the ultimate dessert and sweets specialist. They are there to help with the planification, production, decoration and packaging of all its products. The pastry production chef is attentive to the quality and variety of products made by him and his team. He ensures the freshness of food and makes sure to offer tasty products that meet the different types of clientele.

Main tasks:

• Offer various pastries and desserts for the dessert counter at the Italian Market
• Manage special orders for group menus
• Manage and supervise a pastry team, develop schedules and production, manage purchases and inventories
• Also able to cater to special events that the Richmond takes part outside the restaurant. 5 years of pastry experience including at least 2 years as a manager or pastry chef.
• Developed artistic sense and creativity
• Recipe costing
• Apply hygiene rules in terms of preparation and packaging and product preservation
• Good inventory management
• Ability to manage and motivate his team to take the Richmond experience to another level
• Strong management of time
• Positive attitude, discipline and good organization

Type d’emploi : Temps plein, Permanent
Rémunération : 21,00$ à 24,00$ par heure

Avantages :

• Nourriture à Prix Réduit ou Gratuite
• Stationnement sur place

Lieu du poste : En présentie

• Offer various pastries and desserts for the dessert counter at the Italian Market
• Manage special orders for group menus
• Manage and supervise a pastry team, develop schedules and production, manage purchases and inventories
• Also able to cater to special events that the Richmond takes part outside the restaurant. 5 years of pastry experience including at least 2 years as a manager or pastry chef.
• Developed artistic sense and creativity
• Recipe costing
• Apply hygiene rules in terms of preparation and packaging and product preservation
• Good inventory management
• Ability to manage and motivate his team to take the Richmond experience to another level
• Strong management of time
• Positive attitude, discipline and good organizatio