Key Responsibilities

- Prepare and execute a variety of pastries, desserts, baked goods, and plated dessert components according to established recipes and quality standards.

- Produce pastry items for large-scale corporate events, receptions, meetings, buffets, and VIP functions.

- Assist with the development and execution of seasonal and specialty pastry items.

- Prepare cakes, tarts, mousses, creams, custards, cookies, bars, petit fours, plated desserts, and other pastry components.

- Execute recipes accurately while maintaining consistency in quality, portioning, flavour, and presentation.

- Assist with high-volume production while meeting established deadlines and event requirements.

- Prepare products for service using appropriate chilling, freezing, storage, and finishing techniques.

- Ensure pastry products are properly labelled, dated, stored, and rotated.

- Maintain organized and productive pastry production areas throughout the shift.

- Assist with event setup, finishing, plating, and presentation as required.

- Work closely with the Executive Chef, Pastry Chef/Sous Chef, and catering team to ensure all event requirements are met.

- Assists the Pastry Chef to ensure compliance with all sanitation, safety & allergen logs are completed.
- Communicate effectively with the culinary and front-of-house teams regarding dietary meals, production needs, timing, quantities, and special requests.

- Assists the Pastry Chef with daily ordering of goods and maintains an up-to-date ordering guide & anticipates future need
- - Assist with inventory management, receiving, storage, and proper product rotation.

- Minimize food waste through proper preparation, portion control, storage, and utilization of ingredients.

- Maintain a clean, organized, and professional work environment at all times.

- Follow all food safety, sanitation, HACCP, allergen, and workplace safety procedures.

- Follow Compass and client-specific policies, procedures, and service standards.

- Support and assist other members of the pastry and culinary team as required.

- Take initiative in identifying opportunities to improve production efficiency, quality,



and presentation.

Production & Event Expectations The successful candidate must be comfortable working with high-volume pastry production and tight event deadlines. Responsibilities may include producing pastry for:
- Corporate breakfasts and meetings

- Coffee breaks

- Executive/VIP functions

- Receptions and cocktail events

- Buffets

- Conferences and large-scale events

- Holiday and seasonal functions

- Plated and composed desserts

- Custom and specialty event requests

Qualifications & Experience
- Minimum 3-5 years of professional pastry experience in a hotel, restaurant, catering, bakery, and or high-volume foodservice environment.

- Culinary or Pastry Arts education is considered an asset.

- Strong knowledge of fundamental pastry techniques, including:

- Cakes and sponge production

- Tarts and pies

- Choux pastry

- Custards and creams

- Mousses

- Chocolate and basic confectionery

- Cookies and bars

- Yeast-raised products

- Plated dessert components

- Experience with high-volume production and catering is strongly preferred.

- Experience with ordering & maintaining a proper inventory of goods
- - Strong organizational and time-management skills.

- Ability to work independently while also functioning effectively as part of a larger culinary team.

- Ability to prioritize multiple production requirements and meet strict event deadlines.

- Strong attention to detail and presentation.

- Ability to work efficiently while maintaining consistent quality.

- Knowledge of food safety and allergen procedures.

- Ability to lift, carry, and move food products and equipment as required by the position.

Leadership & Teamwork As a Chef de Partie,



you will be expected to take ownership of your assigned pastry station and contribute to the overall success of the pastry operation.

You will

- Lead by example through professionalism, organization, and strong work ethic.

- Assist in directing Commis and junior culinary staff when required.

- Help train team members on pastry techniques, recipes, preparation methods, and food safety.

- Communicate production priorities clearly to the team.
- Assist with ordering and mainlining proper inventory levels of production

- Ensure assigned tasks are completed safely, accurately and on time while maintaining proper logs & verification forms.

- Maintain high standards even during periods of heavy event volume.

What We Are Looking For We are looking for someone who:
- Takes pride in pastry and presentation.

- Has strong classical pastry fundamentals.

- Can execute consistently at high volume.

- Is comfortable working from production lists and event orders.

- Can work independently without constant supervision.

- Understands the importance of timing and organization in catering.

- Is adaptable and able to respond to changing event requirements.

- Enjoys working as part of a professional culinary team.

- Has a positive, professional attitude and a willingness to learn.

- Wants to contribute ideas and help develop the pastry program.

Physical & Working Environment
- Fast-paced, high-volume professional kitchen environment.

- Extended periods of standing and walking.

- Frequent lifting and carrying of ingredients, trays, and equipment.

- Exposure to hot and cold kitchen environments.

- Ability to work early mornings, evenings, weekends, and varying event schedules as required.

Success in This Role

- Success as a Pastry Chef de Partie means consistently delivering high-quality pastry products on time, in volume, and to the standards expected for a premium corporate catering operation.
- The successful candidate will become an important part of the pastry team and will have the opportunity to contribute to the development of creative, seasonal, and elevated pastry offerings for a wide range of corporate events.

📌 Pastry Chef de Partie - Full Time (Toronto)
🏢 MAPLE LEAF LOUNGE
📍 Toronto