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About the Role

Success as a Pastry Chef de Partie means consistently delivering high-quality pastry products on time, in volume, and to the standards expected for a premium corporate catering operation. The successful candidate will become an important part of the pastry team and will have the opportunity to contribute to the development of creative, seasonal, and elevated pastry offerings for a wide range of corporate events.

Responsibilities

• Prepare and execute a variety of pastries, desserts, baked goods, and plated dessert components according to established recipes and quality standards.
• Produce pastry items for large-scale corporate events, receptions, meetings, buffets, and VIP functions.
• Assist with the development and execution of seasonal and specialty pastry items.
• Prepare cakes, tarts, mousses, creams, custards, cookies, bars, petit fours, plated desserts, and other pastry components.
• Execute recipes accurately while maintaining consistency in quality, portioning, flavour, and presentation.
• Assist with high-volume production while meeting established deadlines and event requirements.
• Prepare products for service using appropriate chilling, freezing, storage, and finishing techniques.
• Ensure pastry products are properly labelled, dated, stored, and rotated.
• Maintain organized and efficient pastry production areas throughout the shift.
• Assist with event setup, finishing, plating, and presentation as required.
• Work closely with the Executive Chef, Pastry Chef/Sous Chef, and catering team to ensure all event requirements are met.
• Assist the Pastry Chef to ensure compliance with all sanitation, safety & allergen logs are completed.
• Communicate effectively with the culinary and front-of-house teams regarding dietary meals, production needs, timing, quantities, and special requests.
• Assist the Pastry Chef with daily ordering of goods and maintain an up-to-date ordering guide & anticipate future needs.
• Assist with inventory management, receiving, storage, and proper product rotation.
• Minimize food waste through proper preparation, portion control, storage, and utilization of ingredients.
• Maintain a clean, organized, and professional work environment at all times.
• Follow all food safety, sanitation, HACCP, allergen, and workplace safety procedures.
• Follow Compass and client-specific policies, procedures, and service standards.
• Support and assist other members of the pastry and culinary team as required.
• Take initiative in identifying opportunities to improve production efficiency, quality, and presentation.
• Lead by example through professionalism, organization, and strong work ethic.
• Assist in directing Commis and junior culinary staff when required.
• Help train team members on pastry techniques, recipes, preparation methods, and food safety.
• Communicate production priorities clearly to the team.
• Ensure assigned tasks are completed safely, accurately and on time while maintaining proper logs & verification forms.
• Maintain high standards even during periods of heavy event volume.

Requirements

• Minimum 3-5 years of professional pastry experience in a hotel, restaurant, catering, bakery, and or high-volume foodservice environment.
• Experience with high-volume production and catering is strongly preferred.
• Experience with ordering & maintaining a proper inventory of goods.
• Strong organizational and time-management skills.
• Ability to work independently while also functioning effectively as part of a larger culinary team.
• Ability to prioritize multiple production requirements and meet strict event deadlines.
• Strong attention to detail and presentation.
• Ability to work efficiently while maintaining consistent quality.
• Knowledge of food safety and allergen procedures.
• Ability to lift, carry, and move food products and equipment as required by the position.
• Takes pride in pastry and presentation.
• Has strong classical pastry fundamentals.
• Can execute consistently at high volume.
• Is comfortable working from production lists and event orders.
• Can work independently without constant supervision.
• Understands the importance of timing and organization in catering.
• Is adaptable and able to respond to changing event requirements.
• Enjoys working as part of a professional culinary team.
• Has a positive, professional attitude and a willingness to learn.
• Wants to contribute ideas and help develop the pastry program.

Skills

• Pastry techniques
• Cakes and sponge production
• Tarts and pies
• Choux pastry
• Custards and creams
• Mousses
• Chocolate and basic confectionery
• Cookies and bars
• Yeast-raised products
• Plated dessert components
• Food safety
• Sanitation
• HACCP
• Allergen procedures
• Inventory management
• Ordering
• Time management
• Communication

Work Type

• Full-time

Experience Level

• 3-5 years

Education Level

• Culinary or Pastry Arts education is considered an asset.

About the Company

• Fast-paced, high-volume professional kitchen environment.
• Extended periods of standing and walking.
• Frequent lifting and carrying of ingredients, trays, and equipment.
• Exposure to hot and cold kitchen environments.
• Ability to work early mornings, evenings, weekends, and varying event schedules as required.