Chef Formateur Patisserie

Responsibilities

• Deliver high-level pastry courses ensuring academic excellence and an optimal learning experience for students.
• Supervise and organize pedagogical production to meet the needs of various campus outlets, including cafes, boutiques, and internal catering.
• Mentor, guide, and evaluate students, monitoring their progress and ensuring pedagogical objectives are met.
• Develop and propose innovative pastry creations aligned with market trends and institutional standards.
• Manage the economic and operational aspects of the activity, including raw materials, costs, and organization, while maintaining strict hygiene and quality standards.

Requirements

• Degree in pastry or a related culinary field.
• Minimum of 3 years of experience in a similar role.
• Strong technical expertise in pastry and mastery of fundamental techniques.
• Proven pedagogical skills with a passion for knowledge transmission.
• Natural leadership abilities to motivate and manage diverse groups of students.
• Excellent organizational and multitasking skills to handle academic, operational, and economic challenges.

About the Company

École Ducasse, part of the Sommet Education group, shapes the future of culinary and pastry arts education. Inspired by the excellence of Michelin-starred Chef Alain Ducasse, the institution has been named the World’s Best Culinary Training Institution by the World Culinary Awards for three consecutive years (2023, 2024, and 2025). We offer an innovative, collaborative, and dynamic environment built on development, singularity, and a strong sense of service.