Hotelis SA
Genève
Pastry Chef - Temporary Assignments
- 19 August 2026
- 100%
- Temporary
- 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 collective 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 collective restaurant operators. On behalf of our clients, we are looking for:
Pastry Chef
Job Description
Main mission:
The pastry chef is responsible for preparing, checking and presenting desserts, viennoiseries and pastry products intended for passengers, in compliance with recipes, hygiene standards and the airline's quality requirements.
The pastry chef is responsible for preparing, checking and presenting desserts, viennoiseries and pastry products intended for passengers, in compliance with recipes, hygiene standards and the airline's quality requirements.
Responsibilities:
- Prepare pastries, desserts, viennoiseries and sweet products.
- Follow recipes and technical sheets.
- Ensure the quality, freshness and presentation of products.
- Adjust production to the number of meals planned for each flight.
- Strictly adhere to 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
Required skills:
- Experience in pastry, ideally in collective catering, hospitality or airline catering.
- Good knowledge of food hygiene rules.
- Speed, accuracy and organisation.
- Ability to work in a team.
- Resistance to stress and irregular hours.
- Sense of quality and presentation.
- Availability to work early mornings, evenings, weekends and public holidays.
Personal qualities:
Rigour, creativity, punctuality, autonomy, team spirit and ability to follow strict procedures.
Rigour, creativity, punctuality, autonomy, team spirit and ability to follow strict procedures.
