Details.
Production laboratory in Joinville-le-Pont, 94, and Paris shop, 75001. CDI, 35 hours. Produce pastries according to Maison Courcelle recipes and techniques, create and develop new recipes with the Pastry Chef, follow hygiene and food safety standards, manage pastry-related purchasing, supplies and stock, and regularly create seasonal recipes. The page lists a minimum CAP or BEP pastry qualification, significant pastry experience, pastry and viennoiserie production skills, creativity, autonomy, rigour, responsiveness and teamwork.