Create distinctive pastries, desserts, and confections as Canoe’s Pastry Chef, applying hands-on pastry expertise and creative presentation knowledge.
The Pastry Chef assists Oliver & Bonacini pastry standards and develops a focused dessert program for guests. This position leads by example in the pastry kitchen while ensuring quality, consistency, recipes, food costs, and cleanliness. The work includes a la carte, production, and event pastry activities.
Key Responsibilities: Assist daily activities of the pastry kitchen team
Produce consistent pastries, desserts, and confections
Record recipes and update pastry costs
Handle guest allergies and special requests
Maintain health, safety, and cleanliness standards
Requirements: Minimum five years of progressive pastry experience
A la carte, production, and event experience preferred
Knowledge of current presentation and preparation trends
Ability to work independently and with a team
Culinary degree or diploma is an asset
Bring pastry leadership, creative offerings, and disciplined kitchen standards to Canoe’s focused dessert program in Toronto.

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📌 Pastry Chef Dessert Program Lead (Ontario)
🏢 Oliver & Bonacini Hospitality
📍 Ontario