Education: Secondary (high) school graduation certificate Experience: 5 years or more Work setting Restaurant Ranks of chefs Executive chef Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Supervise staff or team Conduct quality control Prepare pastry for special occasions,



such as weddings and birthdays Supervision 5-10 people Cuisine specialties European Food specialties Bakery goods and desserts Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Standing for extended periods Personal suitability Leadership Organized Reliability Team player Employment terms options Morning Employment terms options Day Weekend Health benefits Dental plan Health care plan Support for newcomers and refugees Supports newcomers and/or refugees with foreign credential recognition Supports for visible minorities Provides diversity and cross-cultural training to create a welcoming work workplace for members of visible minorities Work Term: Permanent Work Language: English or French Hours: 35 hours per week

📌 pastry chef (Montreal)
🏢 BEATRICE RISTORANTE
📍 Montreal