Details.
CDI, 35 hours. Produce items according to Maison Courcelle recipes and techniques, create and develop new seasonal recipes with the team, follow hygiene and food safety standards, and manage pastry-related purchasing, supplies and stock. A minimum CAP or BEP pastry qualification, significant pastry experience, pastry and viennoiserie production skills, creativity, autonomy, rigour, responsiveness and teamwork are expected.