Job Responsibilities and Requirements Carrying out all work in the production area in accordance with quality and management guidelines.
Preparing, processing, and arranging all desserts, cakes, and pastries according to instructions and in consultation with the Chef Pâtisserie.
Providing the required mise-en-place.
Respecting kitchen standards and hygiene regulations.
Proper storage of all food.
Care and cleaning of all work areas and equipment.
Respecting all HACCP guidelines.
Qualifications and Skills You have completed an apprenticeship as a pastry chef / confectioner.
You have already gained initial professional experience in first-class establishments.
In addition to your quality awareness, you are characterized by flexibility, resilience, team spirit, and enthusiasm.
You can communicate in Italian and English; other languages are an advantage.
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