Responsibilities:
1. Lead, prepare, and manage desserts, pastries, ice creams, cakes, petits fours, … for lunch and dinner
2. Mise en place
3. Manage and clean kitchen equipment
4. Adherence to safety and HACCP regulations in the kitchen
5. Smooth collaboration with the rest of the front and kitchen team
6. Continuous innovation and pursuit of perfect service for guests
Profile:
7. Culinary training with specialization in desserts or baker-patissier training and/or work experience in a similar role
8. Passion and talent for various sweets
9. Attention to detail
10. Creative and able to work independently
11. Enthusiastic, flexible, and service-oriented
12. Proactive, resilient to stress, and precise