- Education:
- Expérience: Education
- Secondary (high) school graduation certificate 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 Experience
- 5 years or more 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 environment for members of visible minorities
- Durée de l'emploi: Permanent
- Langue de travail: Anglais ou Français
- Heures de travail: 35 hours per week
pastry chef Part Time / Full Time
pastry chef
Part Time / Full Time
Job Type
Immediate Start
Start Date
Job Description
Requirements
- Work Permit
About BEATRICE RISTORANTE
BEATRICE RISTORANTE in Montréal, QC
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