Financial benefits Bonus; Gratuities

Personal Suitability Dependability; Reliability; Organized

Food Specialties Bakery goods and desserts

Ranks of Chefs Pastry chef

Ability to Supervise 1 to 2 people

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods; Tight deadlines

Work Site Environment

Noisy; Odours; Hot; Cold/refrigerated; Non-smoking

Own Tools/Equipment Tools

Work Setting Restaurant; Central food commissary

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foods

Financial benefits Bonus, Gratuities

Experience Experience an asset

Education No degree, certificate or diploma

Languages English