Temporary or permanent contract according to skills.
39 hrs. per week.
- Under the orders of the chef, make morning pastries and bread as well as desserts for lunch and dinner service.
- Confection and creation of dough and batter (almond, doughnut, flaky dough, biscuits…), creams (custard, whipped cream, crème caramel…) and coulis, as well as various soufflés, ice creams, small snacks…
- Preparation of classic recipes as well as certain re-imagined or creative recipes that reflect your personality and the spirit of the establishment.
Minimum 2 to 3 years of experience.