Job Postings
1. Consultant
I have a client in the Toronto area who is
opening up a small bakery. My client is looking for a bakery/pastry
chef to help her out with recipe testing and development, costing,
advising on production and staffing, ovens and equipment, space
requirements etc., I was wondering if you could recommend anyone to
us who would be interested in this type of work!
Any help would be much appreciated!
Sincerely,
Lisa Norris
Norris Concierge Services
www.norrisconcierge.com
lisa@norrisconcierge.com
416-677-4644
2. I am looking for a lead hand in the making department. This person will supervise 5 to 15 (seasonal) employees and will be responsible for the daily chocolate production as well as new product and recipe development. We have auto tempering equipment, depositors and cooling tunnels as well as panning equipment. Ideally the candidate will have experience in mid level chocolate volume production.
Johan De Greef
Tel 416-675-6363 xt 104
Fax 416-675-2777
www.saxonchocolates.com
3. Pastry Chef position.
Minimum 3 to 4 years experience in cakes, cheese cake & pastry making & decorating. For a high quality & fast paced environment. To follow food safety guidelines. Sanitation & cleanliness of equipment & work areas.
Salary: To be negotiated
Start Date: April
Contact: Brian Colaco or Charmayne
Sinful Desserts, 3504 Mainway, Burlington, ON l7m 1A8
By Phone :(905) 336-6633 Mon - Fri 9am - 5pm
Fax: (905) 336-6664
Email: sinfuldesserts@primus.ca