Pastry Cook

Key Responsibilities:

Carry out the daily production of pastries, entremets, tarts, and desserts
Master basic techniques (dough, cream, glazing, assembly, decoration)
Innovate by creating new recipes adapted to the local clientele
Manage internal orders and production according to needs
Ensure proper stock management by applying the FIFO principle
Control the quality and freshness of raw materials and finished products
Ensure the presentation and attractiveness of products in the display case
Strictly comply with hygiene and food safety standards (HACCP)
Participate in stock management and the maintenance of pastry equipment

Job Requirements:

Carry out the daily production of pastries, entremets, tarts, and desserts
Master basic techniques (dough, cream, glazing, assembly, decoration)
Innovate by creating new recipes adapted to the local clientele
Manage internal orders and production according to needs
Ensure proper stock management by applying the FIFO principle
Control the quality and freshness of raw materials and finished products
Ensure the presentation and attractiveness of products in the display case
Strictly comply with hygiene and food safety standards (HACCP)
Participate in stock management and the maintenance of pastry equipment