Overview

Languages
English or French
Education
~ Secondary (high) school graduation certificate

Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
~ Restaurant

Ranks of chefs
~ Executive chef

Responsibilities
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

Experience and specialization
Cuisine specialties
~ European

Food specialties
~ Bakery goods and desserts

Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Physically demanding
Standing for extended periods
Personal suitability
Leadership
Organized
Reliability
Team player
Benefits
Health advantages
Dental plan
Health care plan

📌 Pastry&Bakery Cook (Montreal)
🏢 BEATRICE RISTORANTE
📍 Montreal