A true icon of French gastronomy, Maison Georges Blanc has embodied excellence, precision, and the art of hospitality for generations. Its two Michelin-starred restaurant offers refined cuisine rooted in tradition, while embracing creativity and modern culinary techniques.

Within the pastry brigade, the Chef de Partie Pâtisserie is responsible for managing their section and ensuring the highest standards of quality, creativity, and consistency in every dessert and sweet preparation. Working closely with the Pastry Chef and the kitchen leadership team, this role contributes to the refinement and precision expected in Michelin-starred gastronomy.

• Managing and organizing the pastry section during preparation and service.
• Ensuring the quality, precision, and presentation of all desserts in line with the Maison’s standards.
• Executing and contributing to refined pastry creations with attention to detail ...