Chef.fe Pâtissier.ière Adjoint.e (H/F) - Abbaye des Vaux de Cernay
Core
Seconding the Pastry Chef to ensure operational execution of the menu, manage inventory, and lead the pastry team in a luxury hotel setting.
Role type
Senior Pastry Sous Chef
Builds
Pastry dishes and desserts for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
Pastry techniques, inventory management, HACCP compliance, team leadership, menu conceptualization, cost control, scheduling
Preferred skills
French language proficiency, experience in luxury hotels, knowledge of Paris Society standards
Technologies
Kitchen management software, inventory tracking tools
Responsibilities
Manage stock levels to minimize waste, enforce hygiene and safety standards, train and motivate the pastry team, execute and control menu preparations, coordinate with the executive chef and kitchen staff, ensure guest satisfaction during service
Seniority
Senior, hands-on IC