Senior Pastry Chef

CIS College; Soria; Sur place; EUR 42 000 - 52 000; Plein temps

Résumé du poste

CIS College is seeking an experienced Senior Pastry Chef to lead pastry production in our Central Kitchen. You will develop original recipes, train staff, and create premium pastries and visually distinctive desserts.

Ideal candidates combine technical expertise with leadership, product development skills, and the ability to scale production while maintaining high quality, safety, and consistency.

Qualifications

• Minimum 6 years of professional pastry experience.
• Demonstrated expertise in modern pastry and viennoiserie.
• Proven ability to develop, document, test, and standardize recipes.
• Previous experience training or supervising kitchen staff.
• Experience with high-volume production or central kitchen is highly desirable.
• Strong understanding of food safety, hygiene, storage, and shelf-life management.

Responsabilités

• Lead pastry production for the central kitchen, delivering premium pastries and visually striking desserts.
• Develop original recipes and standardize production methods, yields, and shelf-life.
• Train and coach junior pastry chefs, establish procedures, and monitor quality.
• Plan production quantities, manage batch consistency, and oversee storage, labeling, and traceability.

Connaissances

Pastry expertise

Viennoiserie

Lamination & fermentation

Recipe development

Team leadership

Training staff

High-volume production

Food safety

Quality control

Product presentation

Description du poste

About the Role

We are seeking an experienced and highly skilled Senior Pastry Chef to lead pastry production, develop original recipes, train team members, and create a premium range of modern pastries and visually distinctive desserts for our Central Kitchen.

The ideal candidate must combine strong technical expertise with creativity, leadership, product development skills, and the ability to produce consistent, high-quality products at scale.

We are looking for a chef who can do more than execute recipes: someone who can develop new products, train others, improve production processes, and bring innovative pastry concepts to life.

Key Responsibilities

1. Modern Pastry & Viennoiserie

• Produce high-quality croissants, pain au chocolat, Danish pastries, and other viennoiserie products.
• Demonstrate advanced skills in lamination, dough fermentation, proofing, shaping, and baking.
• Create modern cakes, entremets, tarts, choux pastries, plated-style desserts, and contemporary individual pastries.
• Develop visually striking products suitable for premium presentation, photography, and social media.
• Balance flavor, texture, appearance, and product consistency.

2. Recipe Development & Innovation

• Develop original recipes and introduce new pastry products.
• Standardize recipes with exact measurements, yields, preparation methods, baking parameters, storage instructions, and shelf-life specifications.
• Conduct product trials and refine recipes based on taste, appearance, cost, and production feasibility.
• Adapt products for central kitchen production, batch preparation, storage, transportation, and final presentation.
• Maintain recipe documentation and product specifications.

3. Training & Team Leadership

• Train junior pastry chefs and kitchen staff in pastry techniques and production standards.
• Demonstrate correct preparation, lamination, finishing, decoration, and presentation methods.
• Establish clear operating procedures and quality-control standards.
• Evaluate team performance and provide practical coaching.
• Organize production schedules and delegate tasks efficiently.

4. Central Kitchen Operations

• Plan production quantities and manage batch consistency.
• Monitor ingredient usage, waste, portion control, and product quality.
• Maintain equipment, workstation organization, and food safety standards.
• Ensure proper storage, labeling, traceability, and stock rotation.
• Collaborate with management and other kitchen departments on new product launches.

Requirements

• Minimum 6 years of relevant professional pastry experience.
• Demonstrated expertise in modern pastry and viennoiserie.
• Strong practical knowledge of croissants, laminated dough, fermentation, and baking.
• Proven ability to develop, document, test, and standardize recipes.
• Previous experience training or supervising kitchen staff.
• Experience with high-volume production or a central kitchen is highly desirable.
• Strong understanding of food safety, hygiene, storage, and shelf-life management.
• Excellent attention to detail, time management, and problem-solving skills.
• Creative mindset with the ability to develop attractive, commercially viable products.
• Ability to work independently and lead by example.