Posted 12 hours ago
About Us
Cafe Rouge On Bloor is an authentic French bakery and cafe located on Bloor Street West in the heart of the Kingsway Village, Toronto. Open since 2014, we are constantly finding ways to rejuvenate the fast food industry. We stand by always delivering food that is fresher, classier, finer, and with a perfect balance of authenticity and creativity.
About the Position
We are seeking a skilled and passionate baker to join our team at Cafe Rouge Patisserie!
As a baker, you will be responsible for baking and creating delicious pastries, savoury and desserts. If you have a passion for baking and a keen eye for detail, we'd love to hear from you!
General Responsibilities :
- Prepare and bake a variety of pastries, quiches and dessert.
- Maintain high standards of quality and presentation.
- Follow recipes and ingredient guidelines.
- Work efficiently and effectively in a fast-paced environment.
This position requires attention to quality and efficiency along with cleanliness, punctuality, strong organizational skill and effective communication skills.
Required Knowledge, Skills & Abilities
- 2 years minimum experience as a Baker or 1 year minimum experience as a Pastry Chef
- Knowledge of baking techniques and ingredients
- Ability to work independently as part of a team
- Strong attention to detail and quality control
Working schedule
Sat and Sunday : 5:00am-12:00pm
Wednesday : 5:00am-12:00pm
Available for on-call shift (if needed on other days of the week) from 5:00am-8:00am
Experience required
What we offer
- Competitive salary with tips
- Opportunities for a full time and professional growth
- A dynamic and supportive work environnement
Thank you very much for your application, we are looking forward to seeing you!
Cafe Rouge is focused on the well being and skill development of each employee. Our growth provides numerous opportunities for advancement.
Cafe Rouge is focused on the well being and skill development of each employee. Our growth provides numerous opportunities for advancement.
