pastry chef

Education: Secondary (high) school graduation certificateExperience: 1 to less than 7 monthsTasksMaintain records of food costs, consumption, sales and inventorySupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPlan menus and ensure food meets quality standardsTrain staff in preparation, cooking and handling of foodWork conditions and physical capabilitiesFast-paced environmentAttention to detailPersonal suitabilityTeam playerOther benefitsLearning/training paid by employerOther benefitsWork Term: PermanentWork Language: EnglishHours: 30 to 35 hours per week