Hotelis SA
Genève
Pastry Chef - Temporary Assignments
- 07 October 2026
- 100%
- Permanent position
- Genève
About the job
HOTELIS is the only company specialised in recruitment for the catering and hospitality professions for permanent and temporary positions. HOTELIS is the preferred partner of many high-end hotels, restaurants, catering services (events, stadiums and exhibition centres) and community restaurant operators.
Pastry Chef - Temporary Assignments
Company Description
HOTELIS is the only company specialised in recruitment for the catering and hospitality professions for permanent and temporary positions. HOTELIS is the preferred partner of many high-end hotels, restaurants, catering services (events, stadiums and exhibition centres) and community restaurant operators. On behalf of our clients, we are looking for:
Pastry Chef for temporary assignments
Job Description
Main mission:The pastry chef is responsible for preparing, checking and presenting desserts, viennoiseries and pastry products intended for passengers, respecting the recipes, hygiene standards and quality requirements of the airline.
Responsibilities:
- Prepare pastries, desserts, viennoiseries and sweet products.
- Follow recipes and technical sheets.
- Ensure the quality, freshness and presentation of the products.
- Adapt production to the number of meals planned on each flight.
- Strictly comply with hygiene and food safety standards.
- Check raw materials and their storage.
- Work in collaboration with kitchen and airline catering teams.
- Participate in packaging and preparing products for loading on board.
- Keep the workstation and equipment clean.
- Respect production deadlines, often in a time-sensitive environment.
Profile sought
Main mission:The pastry chef is responsible for preparing, checking and presenting desserts, viennoiseries and pastry products intended for passengers, respecting the recipes, hygiene standards and quality requirements of the airline.
Responsibilities:
- Prepare pastries, desserts, viennoiseries and sweet products.
- Follow recipes and technical sheets.
- Ensure the quality, freshness and presentation of the products.
- Adapt production to the number of meals planned on each flight.
- Strictly comply with hygiene and food safety standards.
- Check raw materials and their storage.
- Work in collaboration with kitchen and airline catering teams.
- Participate in packaging and preparing products for loading on board.
- Keep the workstation and equipment clean.
- Respect production deadlines, often in a time-sensitive environment.
