Responsibilities and Requirements for Pastry Chef / Confectioner
Carry out all work in the production area in accordance with quality and management guidelines.
Prepare, process, and arrange all desserts, cakes, and pastries according to instructions and in consultation with the Chef Pâtisserie.
Provide the required mise-en-place.
Respect kitchen standards and hygiene regulations.
Properly store all food items.
Care for and clean all work areas and equipment.
Adhere to all HACCP guidelines.
Complete an apprenticeship as a pastry chef or confectioner.
Have gained initial professional experience in first-class establishments.
Demonstrate quality awareness, flexibility, resilience, team spirit, and enthusiasm.
Communicate in Italian and English; knowledge of additional languages is an advantage.
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