Pastry Chef de Partie
Pubblicato il 14-10-2026 - Hosco.com in Toscana
Company Description
Collegio alla Querce, Auberge Collection is a hilltop Italian retreat - once a cherished educational institution - and the only hotel in the city of Florence that provides sweeping vistas of both Florence's historic town center and the rolling hills of Tuscany. Offering unmatched views of the iconic Duomo, the hotel's gracious, 16th-century buildings are set in breathtaking terraced gardens. Perfectly placed in the city to offer the best of two worlds, the hotel offers 49 Guest Rooms, 28 Suites, and 6 Grand Suites. Multiple dining venues and event spaces include La Gamella, a fine-dining Italian restaurant with The Chef's Table at its heart, mischievous Bar Bertelli, housed in the former principal's office, poolside Cafe Focolare, and the original chapel, Sala Dorati and theatre, Il Teatro. Aelia Spa, the first-ever spa in partnership with Furtuna Skin, is a nature-ensconced haven dedicated to holistic wellbeing. The resort will also host a range of connection-driven experiences revealing Florence's multifaceted Renaissance spirit. For more information:
Connect with Collegio alla Querce, Auberge Collection on Instagram and Facebook @CollegioAuberge and #AlwaysAuberge
Job Description
- Prepare and produce pastries, desserts, cakes, breads, creams, doughs, and other sweet creations according to established recipes and quality standards.
- Take responsibility for the preparation and execution of your assigned pastry section, ensuring consistency in taste, texture, quality, and presentation.
- Support daily mise en place and ensure all preparations are completed accurately and on time for service.
- Support the Pastry Chef in the preparation and execution of specialty dinners, private events, celebrations, amenities, and bespoke guest experiences.
- Contribute ideas and suggestions that enhance the creativity, presentation, and culinary identity of the Pastry operation.
- Ensure all pastry products consistently meet the highest standards of freshness