Pastry Chef de Partie

Job Locations / Lieux de travail CA-ON-Toronto
Posted Date / date de publication 1 week ago(2/15/2018 11:15 AM)
Requisition ID / ID de la demande
2018-22790
# of Openings / # d'ouvertures
1
Category / catégorie
Culinary

Overview / vue générale

King Edward Hotel

Omni-King-Edward-Entrance

 

With its rich history, timeless elegance, and modern hospitality, the Omni King Edward Hotel has been a favourite of both locals and visitors for over 110 years. Located in the heart of downtown Toronto, this landmark hotel is just steps away from a wealth of diverse restaurants, tourist hotspots, and shopping centres.  It's no wonder the Omni King Edward is the perfect destination for business and leisure travellers alike. 


The Omni King Edward Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni King Edward Hotel may be your perfect match

Job Description / description de l'emploi

Supervises and coordinates the services and preparation of cakes, pies, muffins, brioche and pastries of all types according to Omni Standards.

Qualifications / qualifications

  • Must have training in Pastry with Interprovincial Red Seal or equivalent.
  • Must have at least 3 years experience in the same position.
  • Must have work experience in a hotel or fine dining establishment where plated desserts are needed.
  • Must have a passion for the profession.

Responsibilities / responsabilités

  • Participates in the preparation of pastry food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards.
  • Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
  • Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
  • Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
  • Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
  • Work harmoniously and professionally with co-workers and supervisors.

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