Pasticcere Liscia

Pasticcere
Liscia
Abruzzo, Liscia

We are seeking a Pastry Chef who embodies these values to lead our pastry creations.

This is an exceptional opportunity to craft exquisite plated desserts and baked goods using the finest locally sourced ingredients, contributing to our vision of offering unforgettable culinary experiences. Key Responsibilities: Create, prepare, and present a sophisticated selection of plated desserts, pastries, and baked goods that reflect Reschio's commitment to excellence and innovation.

Collaborate closely with the Executive Chef to design seasonal menus that highlight finest ingredients.

Uphold Reschio' standards of quality, precision, and aesthetic detail in all pastry creations.

Train, mentor, and inspire the pastry team, fostering creativity and a culture of continuous improvement.

Oversee inventory management, ensuring efficient use of resources while minimizing waste.

Maintain impeccable standards of hygiene, cleanliness, and food safety in the pastry department.

Experiment with innovative techniques and presentation styles that align with Reschio's luxury ethos. Skills and background required: Proven experience as a Pastry Chef in fine dining restaurants or luxury hospitality environments.

Exceptional knowledge of plated pastry techniques, trends, and ingredient pairings.

A keen eye for detail and an artistic approach to dessert presentation.

Strong leadership and organizational skills, with the ability to manage and inspire a team.

Passion for working with fresh, high-quality, and locally sourced ingredients.

Fluency in Italian or English. What We Offer: A supportive and inspiring work environment that values craftsmanship, innovation, and excellence.

Access to exceptional local ingredients and opportunities to innovate within the culinary arts.

Competitive salary and benefits package.

Ongoing training and professional development opportunities to refine your craft.

Staff accomodation meals. Further details will be provided during the interview process.