Pastry Chef - Temporary assignments

Ref 2587940 | Date: 28 Oct 2026

Hotelis SA

HOTELIS is the only company specialized in recruitment for the catering and hotel professions for permanent and temporary positions. HOTELIS is the preferred partner of many high-end hotels, restaurants, catering services (events, stadiums and exhibition centers) and operators of collective restaurants.

Pastry Chef - Temporary assignments
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Company description
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HOTELIS is the only company specialized in recruitment for the catering and hotel professions for permanent and temporary positions. HOTELIS is the preferred partner of many high-end hotels, restaurants, catering services (events, stadiums and exhibition centers) and operators of collective restaurants. On behalf of our clients, we are looking for:

Pastry Chef on temporary assignments

Job description
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Main mission: The pastry chef is responsible for preparing, controlling and presenting desserts, pastries and pastry products intended for passengers, in compliance with recipes, hygiene standards and the quality requirements of the airline.

Responsibilities:

• Prepare pastries, desserts, viennoiseries and sweet products.
• Respect recipes and technical sheets.
• Ensure the quality, freshness and presentation of products.
• Adapt production to the number of meals planned on each flight.
• Strictly respect hygiene and food safety standards.
• Control raw materials and their storage.
• Work in collaboration with the kitchen and airline catering teams.
• Participate in the packaging and preparation of products for their loading on board.
• Keep their workstation and equipment clean.
• Respect production deadlines, often in an environment where time is very important.

Profile sought
-----------------

Main mission: The pastry chef is responsible for preparing, controlling and presenting desserts, pastries and pastry products intended for passengers, in compliance with recipes, hygiene standards and the quality requirements of the airline.

Responsibilities:

• Prepare pastries, desserts, viennoiseries and sweet products.
• Respect recipes and technical sheets.
• Ensure the quality, freshness and presentation of products.
• Adapt production to the number of meals planned on each flight.
• Strictly respect hygiene and food safety standards.
• Control raw materials and their storage.
• Work in collaboration with the kitchen and airline catering teams.
• Participate in the packaging and preparation of products for their loading on board.
• Keep their workstation and equipment clean.
• Respect production deadlines, often in an environment where time is very important.

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