PÂTISSIER (H/F) Restaurant gastronomique 2*
Core
Producing desserts, pastries, and small cakes for a 2-star Michelin restaurant, ensuring quality and consistency for service.
Role type
Pastry Chef (IC)
Builds
Desserts, pastries, petits fours, and accompaniments for fine dining service
Domain
Fine dining / Gastronomy
Required skills
Pastry techniques, baking, ganache, mousse, cream preparation, decoration, food safety (HACCP), inventory management, teamwork
Preferred skills
Creativity, precision, adaptability, willingness to learn, long-term commitment
Technologies
None
Responsibilities
Weighing and preparing doughs, creams, and bases; baking and assembling desserts; finishing and plating dishes; maintaining kitchen hygiene and organization; managing stock and minimizing waste
Seniority
Junior to Mid-level, hands-on IC