Pastry Chef de Partie (Events)

Whether in our kitchens, dining rooms, event venues or offices, our singular purpose is to captivate guests with our unparalleled quality, service, and food and wine knowledge. We achieve this only through the excellence, innovation and passion of our team members. If you are seeking a rewarding career that involves first rate training and education, mentoring and development, attractive compensation, and inspiring rewards and recognition, consider joining Oliver & Bonacini Hospitality.

As Pastry Chef de Partie – Events, you will play a vital role in producing high-quality, consistent pastries, desserts, and confections for a wide range of catered events. From intimate gatherings to large-scale functions, you’ll ensure that every item reflects Oliver & Bonacini’s standards of excellence while balancing creativity with operational efficiency.

Key Responsibilities:

• Support the day-to-day production of pastries and desserts for all catered and banquet events.
• Work closely with the Executive Pastry Chef and Events Sous Chef to execute prep, plating, and packaging with precision and consistency.
• Lead by example in a hands-on capacity, maintaining the highest standards of quality and presentation.
• Ensure all food is prepared in accordance with recipes, specifications, and portion standards.
• Maintain accurate records of ingredients used and assist in managing food costs and inventory control.
• Minimize waste through proper storage, labeling, and production forecasting.
• Support the coordination and execution of off-site events, including packing, transportation, and set-up when required.
• Ensure cleanliness, organization, and adherence to all health and safety standards in all pastry production areas.
• Address and accommodate guest allergies and dietary restrictions with care and accuracy.
• Perform additional duties as assigned to support the success of the Events & Pastry teams.

• Minimum of two years progressive experience in a pastry capacity
• Knowledge of new trends in presentation and preparation
• Experience in large-scale production or banquet service, with an ability to maintain quality and consistency under pressure
• Excellent time management and organizational skills, with the ability to manage prep lists and execute to tight timelines
• Strong aesthetic sensibility for both plated desserts and display presentations (e.g. dessert tables, passed sweets, wedding cakes)
• Proven ability to work collaboratively with a team and independently as needed
• Culinary degree/diploma an asset 

** We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted to continue the application process. **

Oliver & Bonacini's Diversity Commitment 

At Oliver & Bonacini Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.