- Period Of Employment14/14 Rotation
- Job Location Mistissini
- Education Level Diploma of Vocational Studies (DEP)
Job Description
SUMMARY:
Under the authority ofthe Chef, the Pastry Chef assumes all the responsibilities of the pastrypreparation and service operations. The Pastry Chef is responsible forrespecting the menus as well as the contract, both in terms of the quality andthe quantity of the pastries. He oversees the production, baking and dressingof pastries.
RESPONSABILITIES:
Pastries and other meals preparation
- Ensure the preparation,baking and dressing of sweet and savory pastries
- Ensure the cleanliness ofhis workspace
- Ensure the production ofpastries in quantity and quality
- Handle equipment anddevices: rational furnace (Alto Shaam), mixer, etc.
- Manage production surplusesand avoid food waste
Service
- Ensure the presentation ofthe pastries
- Ensure the freshness of thepastries
- Ensure compliance withMAPAQ, WHMIS and CNESST standards
- Ensure compliance with standardsof handling, proportion
- Ensure compliance with theestimate of quantities and the availability of pastries
- Maintain good customerrelations
Stock Management
- Take inventory
- Participate in the preparation of food orders
- Ensure stock rotation,according to company standards
QUALIFICATIONS
- 3 to 5 years experience in a similar position
- College diploma in restaurant management or professional diploma in restaurant cooking or pastry making, combined with relevant experience
- Good organizational skills
- French, English
- Willingness to work a 14/14 schedule (14 days of work followed by 14 days off),
- Work in a remote area (James Bay)
- Departures by plane from Quebec City, St Hubert and Chibougamau
- Physical work (standing, long working hours).
