Commis de Cuisine Patisserie

Support with Mise en Place: Precise preparation of high-quality desserts, pralines, fine pastries and sweet dishes for à la carte business, banquets and half-board according to the creative specifications of the Chef Pâtissier. Plating & Service: Professional, detail-oriented and aesthetic plating of sweet creations during daily service at the highest 5-star level. Quality & Hygiene: Responsibility for absolute cleanliness at one's own station, correct and professional storage of sensitive products (FIFO principle) as well as strict compliance with all HACCP guidelines. Goods Management: Active assistance with the receipt of goods, the quality control of delivered raw materials as well as support with inventories within the pâtisserie. Profile & Requirements Sound Qualification: Mandatory successfully completed vocational apprenticeship as a Konditor-Confiseur/in or as a Koch/Köchin with a strong focus on pâtisserie. Luxury Experience: You bring professional experience in the pâtisserie station from the environment of high-end 5-star hotels. Language Competence: Italian: very good, good English Passion & Craftsmanship: You are characterized by an exact, clean way of working, have a creative sensitivity for sweet details and, as a true team player, always keep a cool head even during hectic service times.