Pastry Sous-Chef

Pastry Sous-Chef Permanent contract / Glion, Maison Décotterd, Switzerland Glion Institute of Higher Education, a Sommet Group brand, is a Swiss institution shaping the future of hospitality and luxury management across 3 campuses in Glion and Bulle (Switzerland) and London (UK). 6th in Hospitality and Leisure Management, 3rd in employer in the QS World University Ranking. Accredited by the New England Commission of Higher Education (NECHE) and Swiss Council (SAC) as a University of Applied Sciences Institute. Development, Distinctiveness, Joint Commitment, Openness and Sense of Service are the values driving our actions. We offer an enriching and thriving environment. Responsibilities: Develop desserts for the various restaurant menus Order, receive and control fresh goods according to the current standards Manage stock Prepare all culinary products assigned to the pastry specialization according to current standards and the instructions of the Pastry Chef Manage the organization, cleaning, and hygiene of your workstation Ensure smooth service Develop a perfect knowledge of the menu Profile and experience: CFC Pastry Chef, BEP/CAP Pastry Chef or BTS option B Good knowledge of cuisine is a plus Excellent knowledge of pastry techniques Excellent knowledge of HACCP hygiene standards Experience in Michelin-starred restaurants is essential Proficiency in English is essential (as well as in French. Another language is a plus): Type of contract: indefinite Duration Rate of activity: 100% Location: GIHE Sàrl, Maison Décotterd, Route de Glion Start date: April 13 We offer you a rewarding and diverse activity conducive to professional development, a prestigious working environment in a company valuing human and quality relationships. jidb8998e6aen jit0310aen jpiy26aen