Details.
Based at the production laboratory in Joinville-le-Pont, Maison Courcelle is seeking a creative pastry chef to produce pastries according to the Maison's recipes and techniques, create and develop new recipes with the Pastry Chef, follow food hygiene and safety standards, manage pastry-related purchasing, supplies and stock, and develop 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 expected.