Pastry Chef / Chocolatier
Moroco Chocolat - Toronto, ON

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  • Minimum 4 years as a pastry chef
  • Chocolate knowledge and experience is a definite asset
  • Ensure that all food and products are consistently prepared and served according to the standards in place
  • Recruiting, Training, evaluating, disciplining and terminating staff
  • Managing the pastry and the chocolate lab team by enforcing company rules, procedures, and policies.
  • Schedule staff according to business needs and closely monitoring the labor budget.
  • Order supplies and maintain adequate stock levels to ensure efficient operation and cost efficiency
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards by preparing all paper work including service maintenance log book, submitting inventory in a timely manner.
  • Work with GM and CEO to plan and price menus. Establish portion sizes and submit hard copies for all new recipes.
  • Ensuring all product ordering from the suppliers is following company standards
  • Controlling food costs and usage with inventory control.
  • Maintaining storage areas keeping clean and organized.
  • Responsible for maintaining appropriate cleaning schedules
  • Maintain proper food handling and refrigerator temperature controls according to health and safety standards
  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Arrange for equipment purchases and repairs.
  • Meet with sales representatives in order to negotiate prices and order supplies.
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Check the quantity and quality of received products.
  • Demonstrate new cooking techniques and equipment to staff.