Chef.fe Pâtissier.ière Adjoint.e (H/F) - Abbaye des Vaux de Cernay
Core
Seconding the Head Pastry Chef to ensure operational execution of pastry activities, manage the pastry team, and maintain quality standards in a luxury hotel setting.
Role type
Senior Pastry Chef (Second-in-Command)
Builds
Pastry dishes, desserts, and menu items for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
Inventory management, HACCP compliance, team leadership, recipe standardization, cost control, scheduling, client service coordination
Preferred skills
Creative menu conceptualization, conflict resolution, multi-station management
Technologies
Kitchen management software, inventory tracking tools
Responsibilities
Manage stock levels to minimize waste, enforce hygiene and safety protocols, train and develop staff, coordinate with executive chef on menu planning, oversee daily kitchen operations and closing procedures
Seniority
Senior, hands-on IC with management duties