You will be responsible to assist the Pastry Chef with the management of the production for all pastry and bakery products, making sure that they contribute to the overall success of all outlets and banquets, in accordance with the hotel’s standards and financial goals.

To understand and strictly adhere to the Rules Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.

You will be responsible to assist the Pastry Chef with the management of the production for all pastry and bakery products, making sure that they contribute to the overall success of all outlets and banquets, in accordance with the hotel’s standards and financial goals.

To understand and strictly adhere to the Rules Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.

Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization.

Minimum 2 years work experience as Chef de Partie or 3 years as Commis Chef in larger operation.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization.

Minimum 2 years work experience as Chef de Partie or 3 years as Commis Chef in larger operation.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.