chef pâtissier à Montréal

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 5 years or more Ranks of chefs Pastry chef Tasks Create new recipes Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Prepare pastry for special occasions, such as weddings and birthdays Cuisine specialties Japanese cuisine Food specialties Bakery goods and desserts Chocolate Work Term: Permanent Work Language: English or French Hours: 35 to 40 hours per week