RHEA Recruitment, a specialized agency in luxury hospitality and fine dining, is looking for a:

Pastry Chef (M/F) – South of France

We are seeking a passionate Pastry Chef, ready to elevate every sweet moment. If creativity, precision, and high standards drive you, this position is perfect for you.

About the establishment:
A gastronomic institution where the three-Michelin-starred chef celebrates the treasures of the sea. Between tradition and creativity, the experience is unique, offering an immersion into the culinary soul of the region, driven by a pursuit of excellence and emotion. An unforgettable gastronomic journey for lovers of fine cuisine and refined experiences.

Details:

• The pastry brigade consists of 4 people in high season.

• Both establishments share the same kitchen laboratory.

• The two venues offer distinct but complementary concepts.

• Gastronomic restaurant: 45–50 covers on average, up to 50 covers for banquets.

• Other establishment: up to 25 covers.

• Gastronomic service: about 30 covers per service. Other establishment: 12–15 covers per service.

• Gastronomic restaurant: €450 TM

• Bistronomic restaurant: €110 TM

Both venues operate 5 days a week, with reduced hours during the winter season. Generally closed Sundays and Mondays, except on public holidays or special events. On Wednesdays, only dinner service is offered. Depending on demand, one venue may operate during the week while the other remains open mostly on weekends. The chef-owner adjusts opening hours based on activity and needs.

Key Responsibilities:

Creation & Production

• Ensure daily production of amuse-bouches, petits fours, desserts, and all pastry creations, following established guidelines.

• Design and develop an innovative, evolving dessert menu in line with seasonal ingredients and the restaurant’s identity.

• Supervise the production of specialty breads and viennoiseries.

• Select top-quality ingredients and exceptional suppliers in agreement with management.

• Ensure consistent quality, taste, texture, and presentation for each creation.

Team Management

• Recruit, train, and lead the pastry brigade (chefs de partie, commis, apprentices).

• Organize daily work, plan schedules, and ensure smooth execution.

• Share expertise and maintain team motivation to achieve the highest standards.

Operations & Organization

• Manage orders, inventory, and stock for the pastry department.

• Optimize costs and reduce waste while maintaining product excellence.

• Draft and update technical sheets.

• Ensure strict compliance with hygiene and food safety standards (HACCP).

Profile & Skills:

Technical Competencies

• Proven experience as a Pastry Chef or Sous Chef, ideally in a Michelin-starred restaurant (1–3 stars).

• Mastery of precision pastry techniques, chocolate, sugar, and confectionery.

• Deep knowledge of ingredients and the ability to enhance their quality.

• Creativity, artistic sense, and extreme attention to detail.

Personal Qualities

• Passion and commitment: a genuine love for pastry and constant desire to excel.

• Rigor and organization: ability to perform in a demanding environment under pressure.

• Leadership and management: inspire, guide, and develop a team.

• Team spirit: excellent communication and smooth collaboration with kitchen brigade and front-of-house staff.

Salary & Benefits

• €50,000 gross per year (excluding benefits)

• Managerial status

• Start date: ASAP

• Collaborative work environment with the chef-owner, within a passionate team

• Accommodation not provided

• 2 consecutive days off

• Company health insurance

• 50% transportation costs covered with proof of monthly subscription / discounted rates

If you are a Pastry Chef looking for a new challenge and an exciting opportunity, please send your CV, reference letters, portfolio, or Instagram account to: rhearecrutement@gmail.com