Commis Pâtisserie

Manage daily pastry production in two distinct culinary environments: a bistro and a Michelin-starred restaurant under Chef Louis Gachet. Prepare seasonal ingredients for the "Pamparigouste" bistro and execute specific menus for the "Feuillée" restaurant, including signature dishes like oyster Giol and veau gribiche. Maintain high standards of hygiene, presentation, and artistic quality while collaborating with the kitchen team. Join the Commis Pâtisserie role starting in September with a 43-hour weekly schedule. This position offers a unique opportunity to work within the Relais & Châteaux and L'Occitane brands, benefiting from exclusive discounts on spa products and hotel rates.