Vienoisserie Chef

• Master the art of laminating dough, creating flaky croissants, pain au chocolat, and Danish pastries with precision and consistency. • Develop and execute a daily production schedule for a diverse range of viennoiseries, ensuring optimal freshness and quality. • Innovate new viennoiserie recipes and flavor profiles, staying ahead of culinary trends and delighting customers. • Maintain impeccable hygiene and sanitation standards in the pastry kitchen, adhering to all food safety regulations. • Formal culinary education or apprenticeship with a specialization in pastry arts. • Minimum of 5 years of progressive experience in a professional viennoiserie or high-volume pastry kitchen. • Demonstrated expertise in viennoiserie dough lamination, shaping, proofing, and baking techniques. • Proficiency in a range of pastry equipment and tools, including mixers, ovens, and dough sheeters.