Pastry Sous Chef – Lead Dessert Kitchen (Seasonal)

A luxury hospitality company in Megève is seeking a Pastry Sous Chef to lead the pastry kitchen. Responsibilities include supervising staff, ensuring compliance with kitchen standards, and participating in menu development. Ideal candidates will have two to five years of experience in a pastry leadership role and fluency in both French and English. This seasonal contract offers benefits such as meals, uniform, and exclusive discounts at local attractions. #J-18808-Ljbffr