Pastry Commis: Creative Desserts & Guest Service

AG GRAND HOTELS ENGADINERKULM; Sankt Moritz; Vor Ort; CHF 80.000 - 110.000; Vollzeit

Benefits dieser Stelle

Staff meals

Staff accommodation

Development opportunities

Zusammenfassung

AG GRAND HOTELS ENGADINERKULM in St. Moritz is seeking a skilled pastry chef to lead patisserie operations for breakfast, banquets, and à la carte service. You will craft desserts using predominantly fresh ingredients and contribute to external operations.

We value creativity, attention to detail, and a passion for innovation, with fluency in Italian and English or German. The role emphasizes team collaboration, hygiene, and maintaining high-quality standards in a luxury hotel setting.

Qualifikationen

• Completed training as a confectioner/patissier with 3 years of professional experience in patisserie.
• Passion for creating sweet delicacies and an eye for detail.
• Creativity and enthusiasm for innovation.
• Team spirit and communication skills.
• Resilience and flexibility.
• Languages: Fluency in Italian; English or German as well.

Aufgaben

• Mise en place: responsible for preparation and organization of the patisserie for HP guests, à la carte service, banquets, and staff canteen.
• Daily creation of desserts: using 80% fresh products, pralines, friandises, cakes, and sweet pastries, including external operations.
• Creative dessert creations: develop innovative and appealing dessert creations that delight guests.
• Guest orientation: respond to guest requests with precision and friendliness.
• Continuous improvement: contribute to workflow optimization and uphold high-quality standards.
• Teamwork: collaborate closely with colleagues for a smooth patisserie process.
• Hygiene and safety: ensure compliance with hygiene and safety standards in the kitchen.

Kenntnisse

Patisserie

Dessert creation

Teamwork

Attention to detail

Creativity

Ausbildung

Confectioner/patissier training

Jobbeschreibung

AG GRAND HOTELS ENGADINERKULM in St. Moritz is seeking a skilled pastry chef to lead patisserie operations for breakfast, banquets, and à la carte service. You will craft desserts using predominantly fresh ingredients and contribute to external operations.

We value creativity, attention to detail, and a passion for innovation, with fluency in Italian and English or German. The role emphasizes team collaboration, hygiene, and maintaining high-quality standards in a luxury hotel setting.