Details.
The apprenticeship opportunity is available at the production laboratory in Joinville-le-Pont and the Paris boutique. The role involves producing pastries according to the Maison's recipes and techniques, creating and developing new recipes with the Pastry Chef, following food hygiene and safety standards, managing pastry-related purchasing, supplies and stock, and developing seasonal recipes. A pastry qualification of at least CAP or BEP level, significant pastry experience, mastery of pastry and viennoiserie techniques, creativity, autonomy, rigour, responsiveness and teamwork skills are listed.