As part of the restructuring and development of its viennoiserie range, Maison Philippe Conticini is seeking a Head Pastry Chef (Chef Tourier), who will be in charge of the entire Pastry Department and its teams.
Job Location:
↳Paris
Hierarchy:
↳N+1 // Executive Chef of Maison Philippe Conticini
↳N-1 // Pastry Teams
Responsibilities:
↳Develop all viennoiserie recipes for the Maison under the supervision and responsibility of Chef Philippe Conticini and his Executive Chef Gianni Spadafora
↳Train teams for all new product launches
↳Establish the production schedule in conjunction with the Executive Chef
↳Organize team work to meet the production schedule
↳Guarantee the organoleptic and visual quality of the entire viennoiserie range
↳Ensure compliance with validated recipe sheets
↳Supervise, support, and train the production team
↳Ensure relations with raw material suppliers in collaboration with the purchasing manager and the Executive Chef
↳Ensure relations with external service providers
↳Manage stock in collaboration with the purchasing manager
↳Ensure compliance with hygiene and food safety standards
↳Manage team schedules
↳Manage the payroll
Tasks:
↳Establish the sweet and savory production schedule in collaboration with the Executive Chef
↳Enforce internal production processes and improve them if necessary
↳Enforce validated recipe sheets
↳Be proactive in suggesting improvements for the management and organization of the laboratory
↳Organize and check the team's work
↳Train new employees in the use of laboratory equipment and machinery
↳Ensure the various preservation techniques used
↳Ensure the taste and visual quality of the production
↳Ensure the correct conformity of products before dispatch
↳Ensure the quantities sent match the received order form
↳Ensure the traceability of received and dispatched products
↳Organize the arrangement, replenishment, and cleaning of the laboratory
↳Ensure the quality of delivered products
↳Enforce hygiene and food safety standards
↳Organize and participate in daily cleaning operations
↳Manage stock and its rotations
↳Organize the laboratory inventory (equipment, raw materials, semi-finished products, etc.)
↳Participate in equipment maintenance and call technical services in case of problems. Report the results of actions to direct superiors
↳Perform daily checks of refrigeration installations and ensure the proper functioning of all technical installations
↳Enforce company procedures, as well as hygiene, maintenance, equipment care, cold chain, and safety rules
↳Train the production team and contribute to their skills development
↳Leverage the team's versatility
Communication & Management:
↳Be exemplary at all times
↳Achieve targets set by the Executive Chef
↳Ensure sales and communication teams are well-informed about product descriptions (weight, allergens, ingredients)
↳Adhere to the product launch calendar defined by the Marketing & Communication Director and the Executive Chef
↳Recruit, onboard, and train team members
↳Conduct annual reviews
↳Comply with legislation, especially regarding working hours
↳Organize work schedules according to the production calendar and payroll
↳Manage the payroll
↳Immediately communicate unforeseen events or risks to members of the Executive Committee via internal communication tools (Slack, Email)
↳Be the main point of contact with other departments of the company
Required Skills:
↳Exemplary conduct
↳Organization
↳Internal/external interpersonal skills
↳Dynamism
↳Responsiveness
↳Priority management
↳Rigor and meticulousness
↳Mastery of hygiene and food safety standards
↳Management
↳Minimum proficiency and responsiveness in using internal communication tools (Emails, Slack)
Required Experience:
↳6 to 8 years within a pastry team
CV and cover letters:
gianni.spadafora@conticini.fr
Mandatory email subject: “Candidature Chef Tourier”