Details.
The Demi Chef de partie pâtisserie produces the sweet range based on traditional Italian recipes and French pastry techniques, organises work, manages priorities, communicates with the team, checks stock, follows technical sheets, limits waste, follows hygiene requirements and supports new Commis with recipe training. The role requires passion for pastry, curiosity, energy, teamwork, organisation, rigour and responsiveness. It is a permanent contract of 42 hours per week with two consecutive days off.