Pastry Cook- Auberge Du Pommier
Pastry Cook- Auberge Du Pommier
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Job Description
This pastry role provides you with the ability to create unique offerings for our guests. The candidate will assist in maintaining Oliver & Bonacini pastry standards and will help to produce a strong focused dessert program which will include pastries desserts and confections.
THE DAY TO DAY
- Assist in the daytoday activities of the pastry kitchen team
- Lead by example ensuring the quality and consistency of all products served.
- Ensure that all food is prepared to the standards as set out for by the Executive Chef Chef de Cuisine and Sous Chef
- Control food costs by maintaining accurate records of all food ingredients for pastry
- Ensure that all menu items have their recipes recorded costs tallied and updated on an ongoing basis
- Ensure that food waste is kept to a minimum
- Follow all operating procedures and identify and correct any organizational problems that impact the effectiveness of the operation
- Ensure that all health safety and cleanliness standards are adhered to and correct any deficiencies
- Handle all special requests and guest allergies to ensure guest health and satisfaction
- Other duties or responsibilities as assigned or required
Qualifications :
- Minimum of two years progressive experience in a pastry capacity
- Knowledge of new trends in presentation and preparation
- Proven ability to work well with a team and as an individual
- Culinary degree/diploma an asset
- Food Safe and First Aid certifications
Additional Information :
** We thank all applicants for their interest in Oliver & Bonacini Hospitality; however only suitable candidates will be contacted to continue the application process. **
Oliver & Bonacinis Diversity Commitment
At Oliver & Bonacini Hospitality we are committed to treating every employee with dignity and respect. We strive to be fair and just and create working environments where our employees can be at their best.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
