Pastry chef

• Education: Secondary (high) school graduation certificate


• Experience: 3 years to less than 5 years

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Plan and direct food preparation and cooking activities of several restaurants

Food specialties

• Bakery goods and desserts
• Eggs and dairy

Employment terms options

• Early morning
• Evening
• Shift