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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."
Peggy Focheux Duval: Director of Learning & Development, France
You will be responsible for the management of the Pastry and Bakery Production, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
Qualifications
Ideally with an apprenticeship or professional diploma in Food Production with pastry/bakery specialization.
Minimum 2 years work experience as Apprentice or Commis Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
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