Chef de partie : PATISSERIE - Restaurant d'altitude : Le BOUCHE A OREILLE
Core
Prepare and execute desserts, pastries, and sweet preparations for a high-volume mountain restaurant serving up to 250 covers during continuous service.
Role type
Pastry Chef de Partie
Builds
Desserts, pastries, and sweet menu items
Domain
Hospitality / Mountain resort / Winter sports
Required skills
Professional pastry techniques, inventory management, food safety (HACCP), service flow organization, quality control, menu development
Preferred skills
Experience in traditional or collective catering, ability to work in high-volume continuous service
Responsibilities
Prepare and execute desserts and pastries, organize mise en place and anticipate needs for continuous service, manage stock and ordering, maintain hygiene and safety standards, coordinate with kitchen team, contribute to menu renewal
