As part of the restructuring and development of its viennoiserie range, Maison Philippe Conticini is looking for new pastry chefs, who will be responsible for daily production for all the company's boutiques.
Location:
↳Paris
Hierarchy:
↳N+1 // Head Pastry Chef
↳N+2 // Executive Chef
Responsibilities:
↳Ensure the production of all preparations necessary for the creation of the sweet range
↳Adhere to recipe specifications
↳Supervise and support less experienced pastry chefs
↳Guarantee compliance with hygiene and food safety standards
Tasks:
↳Follow the production schedule established by the Executive Chef
↳Apply internal production processes
↳Respect and apply validated recipe specifications
↳Be versatile and able to manage different workstations (dough preparation, oven, assembly, finishing, etc.)
↳Organize and control the mise en place necessary for defined production
↳Stock and maintain your workstation
↳Optimize the use of available equipment and tools and mentor new employees
↳Apply and check different preservation techniques
↳Master various cooking techniques
↳Master and prepare different types of dough (sweet, shortcrust, puff pastry, etc.)
↳Master and prepare different fillings (compotes, mousses, creams, ganaches, etc.)
↳Master and prepare different finishing and decorative elements (zests, jellies, glazes, etc.)
↳Assemble various viennoiseries
↳Perform finishing touches on viennoiseries
↳Verify the conformity of products before sending them to boutiques
↳Master, apply, and enforce hygiene and food safety standards
↳Control the quality of raw materials used and their expiration dates
↳Participate in daily cleaning operations
↳Participate in inventory management
↳Respect and ensure compliance with FIFO inventory rotation rules
↳Participate in inventories
↳Know and apply company procedures, as well as hygiene, maintenance, equipment care, cold chain, and safety rules.
↳Welcome, support, and train new employees in their roles
Communication & Management:
↳Be exemplary at all times
↳Achieve objectives set by the Executive Chef and the Head Pastry Chef
Required Skills:
↳Exemplary conduct
↳Organization
↳Internal / external relations
↳Dynamism
↳Responsiveness
↳Priority management
↳Rigor and meticulousness
↳Mastery of hygiene and food safety standards
↳Management skills
↳Minimum comfort and responsiveness in using internal communication tools (Emails, Slack)
Required Experience:
↳2 to 4 years within a team of Pastry Chefs
CV and cover letters
gianni.spadafora@conticini.fr
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Mandatory email subject: "Pastry Chef Application"