Key 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.

• Assists 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.

• Assists the Pastry Chef with daily ordering of goods and maintains an up-to-date ordering guide & anticipates future need
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• 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.

Production & Event Expectations

The successful candidate must be comfortable working with high-volume pastry production and tight event deadlines.

Responsibilities may include producing pastry for:

• Corporate breakfasts and meetings

• Coffee breaks

• Executive/VIP functions

• Receptions and cocktail events

• Buffets

• Conferences and large-scale events

• Holiday and seasonal functions

• Plated and composed desserts

• Custom and specialty event requests

Qualifications & Experience

• Minimum 3-5 years of professional pastry experience in a hotel, restaurant, catering, bakery, and or high-volume foodservice environment.

• Culinary or Pastry Arts education is considered an asset.

• Strong knowledge of fundamental pastry techniques, including:

• 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

• Experience with high-volume production and catering is strongly preferred.

• Experience with ordering & maintaining a proper inventory of goods
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• 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.

Leadership & Teamwork

As a Chef de Partie, you will be expected to take ownership of your assigned pastry station and contribute to the overall success of the pastry operation.

You will:

• 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.
• Assist with ordering and mainlining proper inventory levels of production

• 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.

What We Are Looking For

We are looking for someone who:

• 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.

Physical & Working Environment

• 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.

Success in This 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.