Jr Sous Chef- Pastry- The Westin Nova Scotian

Job Description

Pastry- Jr Sous Chef- The Westin Nova Scotian

Breads, Sweets, Pies they make people smile. And this is your specialty. Whether you prepare pastry, bread, ice cream or a centerpiece which wows guests your contribution is one which adds to the guest dining and / or banquet experience.

You are the Pastry Cook / Chef. You bring baked goods to life and you lead the pastry team. The hotel relies on you to produce a superior product and you take pride in making it happen, while working safely and staying within budget, knowing how to skillfully determine exactly how much you need to prepare each day.

In the role of Pastry Cook / Chef, you will :

• Be a Team Player whether it be a dessert, a bread, a cream or a jam, you are the person to make it happen under the Executive Chef's direction, assisting in other areas as needed to make the team succeed.
• Be a Role Model your passion for your trade - including how to prepare all foods safely, to sanitary standards and within budget with limited loss or waste - is an art.

Helping others to develop their talents is as well.

Be an Artist Show off your creativity and artistic flair! Creating desserts that are equally appealing to the eyes and taste and that are true work of art.

Location Photo

Location Website

Requirements

Qualifications :

• Minimum of 4 years of culinary experience in a hotel kitchen or related environment preferred.
• Certification in culinary training or apprenticeship, along with knowledge of sanitation standards, is highly desired. Artistic flair is a plus.
• Food Handlers certification is required.
• Proficiency in pastry work and staying updated with culinary trends is essential.
• Ability to conceptualize menu ideas for various banquet settings, including plated meals, buffets, breakfast, and restaurant desserts.
• Strong presentation skills with the ability to design and execute buffet setups from breakfast to dinner.
• Physical capability to operate kitchen equipment safely and efficiently, including lifting up to 50 pounds occasionally and up to 20 pounds frequently.
• Stamina to stand for extended periods and perform tasks requiring bending, stretching, and reaching.
• Adaptability to work under varying temperatures and noise levels.
• Availability for flexible shifts, including weekends and holidays, and willingness to work long hours as needed.
• Excellent multitasking abilities and effective communication skills in English.

Additionally, this role is an integral part of the Culinary Management team, requiring attendance at F&B meetings and participation in wedding planning sessions as necessary.

Additional Job Details

Wage Scale

Commensurate with Experience