Chef de Partie Pâtisserie

Responsibilities

• Realize pastry production including desserts, entremets, basic recipes, doughs, creams, and coulis
• Ensure necessary mise en place for smooth service
• Support the garde-manger station during high activity if required
• Plate desserts and guarantee quality before service
• Adhere to technical sheets and quality standards
• Rigorously apply HACCP norms and maintain station cleanliness

Requirements

• CAP/BEP in Pastry
• Successful experience in traditional or high-end catering
• Rigorous, organized, and reactive during peak periods
• Mastery of basic pastry techniques
• Ability to work in a brigade environment

Benefits

• Profit sharing
• Attractive remuneration
• Mobility opportunities in France and internationally
• Personalized training via Campus Barrière
• Possible accommodation during the trial period

About the Company

Barrière is a leader in French casinos and a reference in luxury hospitality, dining, leisure, and entertainment. With 20 hotels and 33 casinos, the group is defined by its unique French art de vivre.