Tournant Patisserie

Flexible deployment in all positions of the Pâtisserie as well as support for other kitchen areas as needed Production, preparation and appealing presentation of desserts, cakes, tortes, petit fours, pralines and other Pâtisserie products Mise en Place for daily service as well as for banquets and events Ensuring a constantly high product and quality standard Compliance with hygiene, safety and HACCP guidelines Professional handling of food as well as careful storage of goods Support in the development of new dessert creations and seasonal offers Close collaboration with the kitchen and service team for a smooth process