Japanese Pastry — Mochi and Raw Desserts

Responsibilities

• Produce Japanese desserts aligned with Tulum's organic and plant-based philosophy
• Execute mochi using organic glutinous rice and tropical fruit flavors — mango, maracuyá, coconut
• Develop raw Japanese-inspired desserts — raw cacao mochi, fruit wagashi, matcha-based raw energy bites
• Produce Japanese-style breakfast items — matcha smoothie bowls, overnight oats with miso-tahini
• Maintain dessert menu that respects guests' dietary choices — vegan, raw, gluten-free options primary

Requirements

• 2–4 years pastry experience with Japanese dessert and wellness dessert background
• Mochi production technique
• Creative interest in plant-based Japanese dessert adaptation
• Understanding of Tulum's dietary culture — vegan and gluten-free are not exceptions here, they are the standard

Benefits

• IMSS, Aguinaldo, vacation + premium
• On-site accommodation, organic staff meals

Work environment

Eco-hotel pastry kitchen in Tulum. Plant-based and raw desserts are the baseline here, not the exception. Your creativity operates entirely within this framework.

About the role

Japanese sweetness adapted for a generation that doesn't eat refined sugar. Making a mango mochi with coconut sugar and organic mango for guests who are detoxing in Tulum — your dessert is part of their healing. Make it taste like it.