Italian Pastry Chef / Pasticciere

Responsibilities

• Produce Italian pastry for pasticceria retail and restaurant dessert service
• Daily production: cornetti (Italian croissant), bignè, cannoli siciliani, sfogliatelle, torte
• Execute Italian dessert menu — tiramisù, panna cotta, semifreddo, zabaione, cassata
• Manage gelato production if property has gelateria component
• Train commis pasticciere

Requirements

• 3–5 years pastry experience with Italian pastry specialization
• Regional Italian pastry knowledge — Sicilian, Neapolitan, Roman, Northern traditions
• Tiramisù and panna cotta perfection are non-negotiable in any serious Italian kitchen
• Gelato production knowledge a significant bonus

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Italian pasticceria in Polanco — CDMX's most upscale shopping and dining district. Polanco's Italian community and international residents support quality Italian pastry retail.

About the role

Italy in the morning. A properly made cornetto with real crema pasticcera alongside a macchiato — making this perfect, daily, for a Polanco clientele that knows the real thing, is the Italian pastry chef's highest calling in Mexico.