Pastry Supervisor

Description

Position Summary: Lead high-end artisanal pastry production in an environment focused on quality, technique, and detail. Key Highlights: 1. Continuous training in French pastry 2. Real growth opportunity 3. Operational autonomy and focus on quality **Pastry Supervisor \| $18,000 net \| Morning shift** Saint Honoré – Querétaro, Qro. **Salary and Benefits:** * $18,000 net monthly (including bonuses) * Biweekly payment * Statutory benefits from day one **Extras:** * Continuous training in French pastry * Daily coffee and bread consumption * 20% discount on products * Free uniform * Real growth opportunity **About the Position:** We are seeking a Pastry Supervisor to lead production in a high-end artisanal environment. ✔ Not industrial production ✔ Small teams (5–8 people) ✔ Focus on quality, technique, and detail ✔ Operational autonomy **Techniques You Will Work With** * Choux pastry (éclairs, choux, Paris\-Brest, Saint\-Honoré) * French creams and fillings (pastry cream, mousseline, diplomat, custards) * Inserts, pralinés, jellies, and compotes * Sugar cooking techniques * High-level French piping **Responsibilities:** * Daily pastry production * Team supervision and coordination * Production planning * Inventory control * Compliance with hygiene and quality standards * Staff training **Requirements** * Experience in pastry and personnel management (minimum 2 years) * Organization, speed, and quality orientation * Planning ability * Proactive attitude * Valid tax ID and NSS (mandatory) * Bachelor’s degree in Gastronomy (preferred) **Location and Schedule** * Querétaro – Bosques del Acueducto * Tuesday to Sunday, 5:30 AM to 1:30 PM * Monday off **Application** Apply via Indeed or send WhatsApp to 446 144 9525 with your CV. Salary: $18,000\.00 per month Benefits: * Employee discount * Option for indefinite-term contract * Free uniforms Application Questions: * Describe your process for correcting a broken or emulsified cream * Which choux pastry products have you prepared, and how do you control their drying and stability? * Have you worked with mousseline, diplomat, or praliné creams? Briefly explain when you use each one. Experience: * Personnel management: 2 years (Mandatory) Workplace: On-site employment