Pastry Sous Chef
Fairmont Hotels & Resorts
Royal York, Toronto, Canada
3d ago

Summary of Responsibilities :

Reporting to the Executive Pastry Chef, responsibilities and essential job functions include but are not limited to the following :

  • Trains and educates colleagues on highest of standards and international culinary techniques.
  • Takes sound recommendations regarding promotions and transfers.
  • Monitors performance levels of all team members and acts accordingly.
  • Timely completion of all one-on-one meetings and performance reviews.
  • Active involvement with our apprenticeship program including demonstrations and follow up with students.
  • Maintains departmental standards as determined by the Executive Chef.
  • Works closely with staff to ensure the high quality and consistency of food preparation and presentation.
  • Ensures that the kitchen area is clean and the equipment is functional.
  • Strive to advance his / her knowledge, skills and abilities and consistently share these with others.
  • Promotes teamwork between the kitchen and all other departments.
  • Participate in the seasonal revision of the pastry menus.
  • Responsible for the day to day maintenance of labour and food cost controls.
  • Creation of weekly work schedule for their area.
  • Full communication and support with Executive Chef, Kitchen Coordinator and Sous Chefs
  • Act as a role model to junior staff members by maintaining a professional work ethic and displaying sound cooking skills.
  • To be Health & Safety conscious and actively involved in maintaining a safe work environment.
  • Qualifications :

  • Minimum of eight to ten years pastry experience in a similar high volume environment is required, restaurant dessert plating an asset.
  • This will include all areas of the pastry function such as wedding cakes, baking, showpieces, yeast, French pastry and chocolate.

  • Completion of Pastry Journeyman papers required.
  • Must be highly resourceful and innovative, detail oriented, quality conscious and aware of contemporary trends in presentation and preparation.
  • Must be an effective leader, manager, trainer, developer, administrator and team player with strong communication and organizational skills.
  • Experience in a 4 or 5 star international large hotel or restaurant or a similar standard is required.
  • A minimum of one year previous experience as a Pastry Chef or Assistant Pastry Chef is required.
  • International experience and / or training is required.
  • Completion of Fairmont Hotels & Resorts management courses is an asset.
  • Experience with administration such as food cost, schedules, menu design and labour cost is an asset.
  • Experience organizing off-site catering events is an asset.
  • Previous experience teaching or doing demonstrations is an asset.
  • Ontario Food Safe Certification is an asset.
  • Physical Aspects of Position (include but are not limited to) :

  • Constant standing and walking throughout shift
  • Frequent lifting and carrying up to 50 lbs
  • Constant kneeling, pushing, pulling, lifting
  • Frequent ascending or descending ladders, stairs and ramp
  • Visa Requirements : Must already be legally permitted to work in Canada

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