Create distinctive pastries, desserts, and confections as Canoe's Pastry Chef, applying hands-on pastry expertise and creative presentation knowledge.
The Pastry Chef assists Oliver & Bonacini pastry standards and develops a focused dessert program for guests. This position leads by example in the pastry kitchen while ensuring quality, consistency, recipes, food costs, and cleanliness. The work includes a la carte, production, and event pastry activities.
Key Responsibilities:
- Assist daily activities of the pastry kitchen team
- Produce consistent pastries, desserts, and confections
- Record recipes and update pastry costs
- Handle guest allergies and special requests
- Maintain health, safety, and cleanliness standards
Requirements:
- Minimum five years of progressive pastry experience
- A la carte, production, and event experience preferred
- Knowledge of current presentation and preparation trends
- Ability to work independently and with a team
- Culinary degree or diploma is an asset
Bring pastry leadership, creative offerings, and disciplined kitchen standards to Canoe's focused dessert program in Toronto.
Pastry Chef Dessert Program Lead in Toronto employer: Oliver & Bonacini Hospitality
At Oliver and Bonacini Restaurants, we pride ourselves on being a top employer in the hospitality industry, offering a vibrant work culture that fosters creativity and collaboration. As a Sous Chef, you'll benefit from comprehensive health and wellness programs, professional development opportunities, and a supportive environment that values your contributions. Join us in a location where your culinary passion can thrive, and enjoy perks like dining discounts and RRSP matching while working alongside a dedicated team committed to excellence.
Contact Details:
Oliver & Bonacini Hospitality Recruitment Team
