Perceive patterns and designs for cakes; decide on the size of cakes needed for the perceived pattern
Decorate and create different patterns on cakes; exceptionally innovative and creative mind to conceive unique patterns
Ensure all product orders are produced on time to Dufflet’s highest quality standards
Prepare decorating materials such as icing and trims; form decorations and transfer decorations to cake
Maintain baking equipment and utensils for sanitation, cleanliness and full operation

Qualifications

An associate degree in baking and pastry arts and/or successful completion of a certification course in pastry arts
Minimum 2 years experience is preferred
Working knowledge of equipment and recipes
Good verbal nd written communication skills
Basic math skills
Excellent interpersonal skills; quick learner and able to adapt to changes
Ability to organize, prioritize and accomplish tasks with attention to detail.

Send resume by email to martin@dufflet.com or by FAX (416) 538-2366.

We thank all applicants for applying; however only those selected for an interview will be contacted.

Posted January 23, 2012

Apprentice seeks Sponsor - Barrie

If seeking an apprentice please contact My Thu, mytran@live.ca.

Posted January 19, 2012

Full Time Pastry Chef, Sweet Angel Chocolate - Mississauga

Position available for mature experienced individual, interested in pursuing a Pastry Chef position at a fast paced, high end, wholesale pastry company.The right candidate will have 3-5 years experience as a Pastry Chef, be friendly, outgoing, able to multi-task, and be a team leader. Monday - Friday No evening or weekends. Compensation TBD based on experience.

Interviews will be conducted within the next two weeks.
Please send resume to mikeshapiro7@gmail.com or call 416 580 7940.

Sweet Angel Chocolates
Mike Shapiro
President/CEO
554 Lakeshore Road East
Mississauga, Ontario L5G-1J3
Cell: 416 580-7940
Bus: 905 271-0255
http://www.sweetangelchocolate.com/

Posted January 3, 2012

Bakery Applications Project Manager - Englewood, CO USA

I am a Sourcing Specialist at Nestle USA and have recently opened up a search for a Project Manager of Bakery Product Applications for our Englewood, Colorado factory.

As the Project Manager, you would manage dough related projects including product formulations and product quality for our factory in Englewood, Colorado. Additionally, you would function as a mentor to others on the team.

Relocation assistance may be available for the right candidate; ideally seeking someone with a minimum of 5 to 8 years experience in product applications work.

I have included my contact information below for your convenience.

LeQuay Marsh | Sourcing Specialist
Nestlé USA | Talent Acquisition Services
800 N. Brand Blvd. Glendale, CA 91203
330.554.3837 (mobile)
lequay.marsh@us.nestle.com

Posted December 20, 2011

Full Time Pastry Chef - Toronto

Looking for a full time pastry chef for an established bakery in Toronto (Dufferin and Lawrence) This is a day time position and must be someone with at least 5 years of experience in French pastries and cakes. Looking for someone that wants to grow with the company, potential for promotions and benefits.

Please address inquiries and resumes to Ed at work@rbakery.ca

Posted December 8, 2011

Product Developer Baker, Give and Go Prepared Foods Corporation - GTA

Give and Go Prepared Foods Corporation, founded in 1989, is a leading innovator of small indulgent, portion controlled thaw and sell bakery products in North America. The company operates out of two adjacent plants in Toronto and primarily markets its products under its Two-Bite® and Homestyle® brands.

We are committed to creating a dynamic and satisfying environment to retain the best and most experienced employees. Through our people's innovation, attention to detail and commitment to quality, we are able to stand out from the rest and offer leading-edge baked goods.
The Product Developer is responsible for new product development & product improvement for thaw and serve bakery products nationally, to ensure products meet required specifications and resolving variances in product quality.

Job Duties:

Working closely with Product Development Director and Marketing Team, develops bakery products from concept ideation to actual prototype/product in lab, with eventual transfer to plant floor to launch as retail or food service product.
Ensure product is the closest possible representation to the original concept, by formulating scratch recipe or building on existing inventory of banked recipes, with sensitivity to pricing, plant processes and in house stock ingredients. Record appropriate and accurate formula data (recipes, methodology, deposit weights, baking losses) following lab trials with keen eye to translation to plant floor.
Communicate formulas quickly and efficiently to Product Development Coordinator for costing and formula inventory. Work closely with Marketing Team lead and PD Director, to ensure new product quality, excellence, compliance with specifications and profitable business on individual projects, always keeping PD Director appraised of project status, formulas, changes.
Problem solve quickly in lab situation guided by fundamental knowledge of baking, plant processes, trends and consumer behaviour. Conduct shelf life testing, recording data accurately and seamlessly, communicating information as necessary to PD Director and Marketing Team.
Investigates and resolves product variations by isolating the factors that impact the integrity of the product, i.e. temperature, bake time, batch quantities, ingredients and equipment. Communicates necessary changes to production team. Recommend the use of new ingredients. Determine potential cost savings with replacement ingredients.
Prepare samples of new products for Marketing presentations (Sample Requests) with the detail and assurance that these samples are of the highest quality and represent as closely as possible the product as it would be made in the plant.
Update and resize test formulations as needed for sample preparation of new and revised products. Design and develop line extension products as assigned by Product Development Director.
Maintain cleanliness and organization of work area, storage room and frozen sample storage. Label and store product samples for future reference and use.
Assist with plant trials of new products as needed. Participate in problem solving issues when samples are made, and / or during plant trials / launches and during post trial meetings.
Work to achieve a higher knowledge of pastry and baking techniques and keep abreast of dessert and consumer trends, unique flavour profiles and market vagaries.

Knowledge, Skill & Abilities:

Thorough knowledge of baking and bakery production techniques (holds certification as a Certified Baker or Pastry Chef, or as attained through minimum 3 years in commercial bakery)
In depth knowledge of food ingredients and their effect in various food products.
Comprehensive understanding of bakery production processes and equipment capability is required.
Able to translate lab concepts into finished products in the plant.
Proven analytical skills and problem solving capabilities.
Thorough knowledge of applicable software programs including Microsoft Excel. Able to input formulations, analyze data and prepare reports.

Give and Go Prepared Foods Corporation offers a generous benefits package, continual professional development and a supportive, collegial environment with high performing people from a wide range of backgrounds and expertise.
Qualified candidates are invited to submit their résumé to Despina Gross via email: dgross@giveandgo.com.

Posted November 22, 2011

CESO Volunteer opportunity in Georgetown - Guyana

Canadian Executive Services Organization (CESO-SACO) is a volunteer sending NPO that specializes in helping developing communities by providing short term expertise. We are currently seeking bakers and pastry chefs for 2 Partnerships in Honduras and Guyana and will definitely have other more demand throughout the year in countries including Bolivia, Philippines and Columbia.

Please visit www.ceso-saco.com for more information about the important work we do.

We currently have the following available assignment:

Location: Georgetown, Guyana - 2 week assignment

Summary: The client is a bakery where products are fresh baked daily. They would like to expand in the future, and request assistance in layout design, manufacturing processes, product development, and business plan advice. The VA should have deep technical competencies in baking and understand the intricacies of bakery ownership.

Please contact Jason Laing at 647 478 4100 or 1 800 268 9052 or jlaing@ceso-saco.com if you are interested or have any questions.

Posted November 16, 2011

Opportunities at Dufflet Pastries - Toronto

Caker Decorator

Day Finishing Supervisor

Bilingual Customer Service Representative for Order Desk (French/English)

Transport Coordinator

Plant Maintenance

Posted November 6, 2011

Urgently Require Baker for new Fortinos bakery commissary - Hamilton

Fulltime position, varying responsibilites: bread and dough manufacture, pastries, muffins, batters, cookies etc. Apprentices and bakers welcome to apply.

Good work ethic required.
Some weekend work.
Own transportation.
A knowledge of bakery machinery, equipment and ingredients are a definite asset.

Marc Albanese
Director, Product Development for Pane Fresco
Loblaw Companies Limited
1275 Rymal Road , Hamilton
ON, L8W 3N1
T: 905 318 4541
C: 905 537 7722

Posted October 27, 2011

Baker's Helper urgently required for Pane Fresco Bakery - Burlington

A baker's helper or apprentice needed part time (mainly weekends 3-5 hours per day) for:

bread baking
some pastry making

Contact

Marc Albanese
Director, Product Development for Pane Fresco
Loblaw Companies Limited
1275 Rymal Road , Hamilton
Ont, L8W 3N1
T: 905 318 4541
Cell: 905 537 7722

Posted October 27, 2011

Urgently Require Cluster Pastry Chef for leading 5 Star hotel - UAE

What are we looking for? Someone who has:

• Strong Pastry Chef de Partie or previous Pastry Chef Experience

• Excellent planning and organising skills

• Strong supervisory skills

• A creative approach to the production of great products

• And, of course, someone who takes great pride in producing high quality food at all times

Interested candidates send their CVs and current Salary Details on career@soeg.in.

Note: only short listed candidates will be contacted

Posted September 29, 2011

Pastry Chef for Silversea Cruises

Silversea Cruises are the defining name in the ultra-luxury cruising industry, working to Relais and Chateau standards and the winner of Conde Nast's World's Best Small Ship Cruise Line.

The Pastry Chef manages a team of up to 8 multi-national crew, overseeing the entire pastry and bakery department onboard a luxury ship, catering for up to 540 passengers.

All products are made onboard, including bread, desserts, chocolates, ice creams and sauces.

You will require a minimum of 2 years in a similar environment, either in a 5* luxury hotel with large banqueting facilities or onboard a small luxury cruise ship, as well as a culinary diploma and specialist patisserie qualifications.

The salary for the role is negotiable, paid whilst onboard, for your 5 to 6 month contract. All year round salaries are available to the right candidate.

Start dates are variable.

Please email your CV and photos of your creations, to hotel.crew@vships.com or go online to www.silversea.com

Posted September 29, 2011

OLD BREAD MILL BAKERY - RICHMOND HILL

Angelo is looking for someone who is experienced in bread making along with having experience in Artisan Baking as well. The candidate must being willing to work weekends. Angelo is also looking for someone with managerial and supervisor experience in order to be responsible for the department. If you have anyone available please have them fax a resume to 905 883-6199 or call Angelo directly at 416 677 6306.

Posted August 16, 2011

BAKED PRODUCTS DEVELOPMENT, TEAM MANAGER - USA

Location: Kansas City, MO

Salary: $90,000 to $115,000 plus bonus

Nature and Scope of Position
· Responsible for technical projects from experimental design to completion.
· Based on Customer input create products to meet their specifications.
· Includes testing, analytical procedures, equipment setup and preparation of standards and product materials.
· Requires customer interaction, including travel to customer sites.
· Includes management responsibilities. 6 Direct reports.
· Knowledge of Fats and Oils, enzymes and emulsifiers.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED

Must possess a minimum four year Food Science or related degree.
· Ten years in the Baking/Food industry.
· Previous management experience is preferred.
· Strong communication (verbal and written), organizational and interpersonal skills are necessary.

Contact Raymond Nolan: rnolan@frankgrp.com

Posted August 4, 2011

CESO Volunteer opportunity in San Pedro Sula - Honduras

Canadian Executive Services Organization (CESO-SACO) is a volunteer sending NPO that specializes in helping developing communities by providing short term expertise. We are currently seeking bakers and pastry chefs for 2 Partnerships in Honduras and Guyana and will definitely have other demands throughout the year in countries including Bolivia, Philippines and Columbia.

Please visit www.ceso-saco.com for more information about the important work we do.

We currently have the following available assignment:

Location: San Pedro Sula, Honduras - 2 week assignment

Summary: This client is a premium bakery that makes bread, cakes and cookies. The availability of training programs in the field are limited in Honduras, so they would like a CESO volunteer to train their staff with the goals of improved skills, efficiency and food safety standards, as well as expanding their pastry product line.

Please contact Jason Laing at 647 478 4100 or 1 800 268 9052 or jlaing@ceso-saco.com if you are interested or have any questions.

Posted July 24, 2011

PASTRY ARTS CHEF INSTRUCTOR THE CULINARY INSTITUTE OF CANADA

Please visit the below link for a posting for a Pastry Arts Chef Instructor for the Tourism and Culinary Centre, Holland College.

http://www.hollandcollege.com/careers/career_pdfs/ATHIPastryArtsJune2011.pdf

APPLICATION REVIEW DATE: Friday, June 17, 2011

If you have any questions, please do not hesitate to give Human Resources a call.

Human Resources
140 Weymouth Street
Charlottetown, PE C1A 4Z1
Tel: 902 566 9643 ext 643
Fax: 902 566 9608
E-mail: careers@hollandcollege.com

Posted June 13, 2011

DIRECTOR OF BUSINESS DEVELOPMENT - USA

Description: Terrific opportunity with growing bakery products company. This is a highly visible position that will interface with top management on a daily basis. This person will manage sales and marketing for the company's frozen bakery product line.

Responsibilities: Responsible for executing long- and short-term growth strategies. Collaborate and provide input to Quality and Product Development programs. Will deliver presentations to high level managers of existing and new foodservice and retail customers. Hire, train, and develop the frozen products sales team. Assist in defining QA programs for customers and co-pack contractors. Develop and maintain pricing strategies. Monitor industry trends and competitive products.

Requirements: 10+ years industry experience (bakery, frozen bakery, frozen dough, or frozen baked goods). Expertise with AIB regulations and training required! BS/BA Business-related degree. Ability to lead a sales team. Strong communication and presentation skills, written and verbal. Ability to travel for customer presentations, meetings, and trade shows. Attend customer and company functions after hours at times. Experience in Microsoft Office applications, including PowerPoint and Excel.

Compensation: $95,000 - $110,000 plus bonus, company vehicle, and cell phone. Good benefits and relocation assistance.

Angela Shippy
3100 S. Vista Avenue Suite 205
Boise, ID 83705
Tel: (208) 336-6770
Fax: (208) 336-2499
angela@mriboise.com

Posted June 10, 2011