Pastry Chef

Responsible for preparing and producing high-quality

croissants and French pastries

according to approved recipes and standards, while accurately monitoring fermentation and baking processes to ensure the best results. The role includes developing new French pastry products, organizing workflow within the bakery section, monitoring the availability of raw materials, and strictly adhering to hygiene and food safety standards. Applicants

must have specialized experience in French pastries , not only general bakery or pastry experience. Skills

3 to 5 years of experience in French pastries and croissants. Strong knowledge of dough types, fermentation techniques, and various baking methods. Ability to work under pressure and during peak hours. Creativity and the ability to produce high-quality products with a professional appearance. Commitment to personal hygiene and food safety standards.

#J-18808-Ljbffr