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Job Description HOUSE OF COMMONS – JOB DESCRIPTION I. JOB IDENTIFICATION Position Title: Supervisor Title: Pastry Chef (Station Chef) Sous-Chef Position Number: 20087 Job Code: 2801 Language Profile: AAA Group and Level: OSG-G Directorate: Parliamentary Precinct Services (PPS) Branch: Food Services Effective Date: January 2012 II. POSITION SUMMARY The Pastry Chef is responsible for the leadership and coordination of operations and staff in the pastry food preparation area to support the Food Production Facility, the Parliamentary Dining Room, Special Events and Cafeterias and Meeting Room Services in the delivery of high quality, innovative products in alignment with production and client requirements while ensuring a healthy, clean and secure environment that reflects industry best practices (HACCP). The Pastry Chef is highly specialized in the art of patisserie and baking and in addition to overseeing the production of these products, will also be expected to provide recommendations and suggestions on recipe and product development related to the operation. III. ORGANIZATIONAL STRUCTURE The Pastry Chef is one of several positions reporting to a Sous-Chef. The others are: Station Chef (1-2), Production Chef (1-2), and Cook (1-2). The Pastry Chef provides supervision for assigned resources that may consist of Production Chefs, cooks and apprentices and may be asked to provide guidance and support to the kitchen helper and dishwasher/potwasher. The Pastry Chef has no formal supervisory responsibilities, however the position does have functional coordination responsibilities with the pastry cook and apprentice. IV. PRINCIPAL RESPONSIBILITIES 1. Leads and supervises the production of all pastry and baked goods in order to meet production or serving schedules and may also be called upon to participate in preparing and plating pastries for individual service in accordance with the Food Service Branch standards. 1 2. Reviews the quality of all pastry and baked goods for taste, temperature and eye appeal in accordance with standards for quality, quantity, taste and presentation. 3. Responds to last minute changes to menus or unexpected/ emergency special orders in order that food is prepared expeditiously to meet the needs and expectations of clients. 4. Provides leadership to the Sous Chef, Food Production Facility Manager and the Executive Chef in the development of new offerings and recipes that lend themselves to the food production technologies of the House, address special dietary needs, address emerging trends and offer innovative ways to increase the demand for pastry and baked items. 5. Oversees the effective mise en place for the pastry production areas consistent with the anticipated volume or forecasts (at times more than 200 desserts can be requisitioned/served for an occasion) as well as conducts checks to ensure mise en place is kept fresh, dated and stored in an area that food will not go to waste. 6. Verifies inventory (stock of raw goods/food items on hand), estimates quantity requirements according to standard recipes and submits new requisitions to order supplies for the pastry station ensuring the right quantities will be on hand to meet forecasts and planned activities. 7. Conducts daily inspections of raw ingredients provided by the Storage and Product Control Officer ensuring they conform to the standards of the House of Commons’ Food Services Branch and informs the Sous-Chef or the Procurement Coordinator of those items purchased from suppliers that do not meet quality standards in order to prevent waste and ensure quality of perishable goods. 8. Oversees and ensures the food is handled safely and properly, assigned area is kept clean, properly stocked and maintained, as well as, clean all bakeshop equipment and ensures the safe operation of kitchen equipment and its maintenance in compliance with House of Common standards for security, safety, hygiene and sanitation. 9. Keeps abreast of trends and new developments in areas of expertise and reads and interprets reference books and develops and reviews standardized recipes ensuring they are followed by station staff. 10. Trains other senior resources such as Sous Chefs and Station Chefs in the area of pastry and baked goods in order to increase the capability of the team to support, finish and produce high quality items in this specialized field of cooking. 11. Complies at all times with food handling and sanitation principles, HACCP and workplace safety regulations. 12. Establish in writing a production sheet, enumerating the daily planning and production. IV. KNOWLEDGE, SKILLS AND EXPERIENCE The Pastry Chef requires knowledge of the House of Commons’ and Food Services’ overall vision, business operational plans, requirements, and service orientation. The incumbent must understand the culture and clientele served by the House. The incumbent requires an understanding of the various outlets and services operated by Food Services which include a first-class main dining room with capacity to seat 284 guests, catering services for special events such as banquets, cocktail receptions and multiple course sit down dinners, Cabinet meetings, MP receptions, Senators’ and Speakers’ events and cafeteria outlets in order to propose new menu items, recipes and approaches to increase demand for pastry and baked goods. The Pastry Chef requires in depth knowledge of the methods, techniques and practices in the field of haute cuisine with a particular focus on pastry and baking acquired through official training, certification and 2 experience. A typical incumbent will require a minimum of five years in specialized pastry in order to be self- sufficient. The Pastry Chef requires knowledge of the methods, techniques and practices in the production of pastry and baked goods. The position requires knowledge in the operation of specialized equipment such as high volume pastry mixers, combi ovens, sugar lamps, proofing ovens, chocolate tempering, blast freezers, paco jet, etc. The position requires knowledge of the specialized ingredients used to obtain optimal results. The position requires knowledge and the ability to judge food quality standards. The Pastry Chef requires knowledge of the best practices, trends and traditional favourites in pastry and baked goods. Knowledge is acquired by attending special training events, reading and interpreting reference books and experimenting with standard recipes to develop innovative new items. The position requires an understanding of the strengths and limitations of food preparation technology (e.g. the effects of re- thermalization on various kinds of pastry) and an appreciation of changing dietary (diabetic, gluten-free) and healthy lifestyle requirements in order to develop and propose new products that meet the House’s exacting standards. The Pastry Chef requires knowledge of the methods, techniques and practices in the safe and sanitary handling of food. Knowledge is required of health and safety professional standards used in food preparation, HACCP, and a current knowledge of food quantity and quality standards to ensure compliance by staff. The Pastry Chef requires the ability to coach, train and supervise others to coordinate and oversee the preparation and delivery of outputs for an assigned staff comprised of cooks, apprentices, kitchen helpers and dishwashers/potwashers. The incumbent will also instruct colleagues to raise overall capability in the area across the team. Knowledge is required of supervisory techniques to motivate staff, assign responsibilities and tasks, evaluate performance and recommend appropriate training. The Pastry Chef must be a team-player, flexible, and have the collaborative skills needed to work effectively with other kitchen/production staff to ensure food is prepared efficiently while respecting the needs and expectations of the wide range of clients served by the House of Commons Food Services Branch. The incumbent requires tact and interpersonal skills to establish and sustain a climate that is conducive to productive working relationships with Food Services staff and members of other departments with which the branch inter-relates in the delivery of services, (Maintenance and Materiel Handling Services, Transportation). VI. WORKING RELATIONSHIPS On a daily basis, the Pastry Chef discusses the production orders or menu for the day with the Sous Chef and asks questions regarding requirements and modifications to ensure the effective preparation of food for the assigned food outlets. The incumbent may present new items and recipes to the Executive Chef. The position will interact regularly with the Storage and Product Control Officer in order to obtain required items for the station, to ensure their quality and provide feedback regarding quantities. The incumbent may also interact with the Procurement Coordinator to clarify the specific order requirements to meet the needs of specialized recipes. The Pastry Chef provides advice to staff regarding the preparation and finishing of pastry and baked items ensuring they comply with standards of quality, quantity, taste and presentation. The incumbent coaches, mentors and constructively criticizes staff of the assigned point of service to develop or upgrade their skills and competencies in this specialized field. The incumbent discusses the standards and requirements with staff to ensure the assigned station is kept cleaned, properly stocked and maintained. The incumbent explains to the staff how to operate in a kitchen ensuring a secure and safe environment.
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