Pastry chef Chef de Patisserie (m/f/d)

Objective of the position:

The Chef de Pâtisserie is responsible for the creation, preparation and presentation of all desserts and pastries in the restaurant & hotel. He/she ensures that all desserts are made to the highest quality standards and contributes to the innovation and development of new dessert creations.

Main tasks and responsibilities:

Preparation of desserts and pastries:

• Responsibility for the production and presentation of desserts, cakes, pies, pastries and other desserts
• Adherence to and implementation of recipes and presentation standards
• Ensuring the high quality and consistency of the desserts producedOrganizationand cleanliness:
• Ensuring that the pâtisserie area is always clean, organized and ready for use
• Compliance with hygiene and safety standards in the patisserie
• Responsibility for the correct storage and handling of ingredients and productsTeamworkand communication:
• Communicate effectively with other kitchen members and the service team to ensure smooth operationsInventory controland purchasing:
• Assist in the control of inventory and ordering of ingredients and materials for the pâtisserie
• Ensuring minimal waste and optimal use of available resourcesMenu development:
• Development and creation of new desserts and pâtisserie products in collaboration with the head chef
• Continuous improvement and innovation of the desserts on offer
• Adaptation of desserts to seasonal ingredients and special occasions