Chef de Partie Pâtisserie

Responsibilities

• Perform culinary production under the direction of the Pastry Chef and Head Chef
• Prepare mise en place for menus and cards
• Create basic recipes including creams, breads, doughs, sauces, and coulis
• Prepare classic and elaborate desserts and entremets
• Prepare sweet breakfast items and client welcome treats
• Plate desserts and coordinate with service staff
• Maintain quality standards and follow technical sheets
• Manage storage and organization of products in cold rooms and freezers
• Ensure cleanliness of the workstation and environment

Requirements

• CAP Pâtisserie degree or equivalent level
• Experience in pastry or a significant internship
• Knowledge of HACCP standards
• Team spirit and organizational skills
• Attention to detail and commitment to customer satisfaction

Benefits

• Profit sharing and interest participation
• 13th month salary
• On-site housing (subject to availability)
• International and national mobility opportunities
• Personalized training via Campus Barrière
• Dynamic CSE

About the Company

Barrière is a leader in luxury hospitality, casinos, and entertainment. From the Normandy in Deauville to Fouquet’s in New York, the group is defined by its unique French art de vivre and excellence in service.