On Site Posted On Pastry Chef

or diploma Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. 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 Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Consult with clients regarding weddings, banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Credentials Certificates, licences, memberships, and courses  Cook Trade Certification American Institute of Bakery (AIB) Certfication Experience and specialization Food specialties Bakery goods and desserts Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Combination of sitting, standing, walking Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Other benefits Free parking available Learning/training paid by employer Team building opportunities Parking available