French Patissier

Responsibilities

• Produce classical French pastry for patisserie retail or restaurant
• Execute entremets, tarts, éclairs, Paris-Brest, millefeuille
• Manage viennoiserie production — croissants, pains au chocolat
• Produce petit fours and mignardises for tasting menus

Requirements

• 3–5 years pastry experience with French patisserie training
• Le Cordon Bleu Guadalajara graduates are the natural talent pool for this role
• Laminated dough mastery
• Precision and consistency

Benefits

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

Work environment

French patisserie in GDL's upscale zones. Guadalajara's professional class and food-sophisticated residents support quality French pastry retail.

About the role

Le Cordon Bleu to the pastry counter. GDL's pastry school graduates have the technical foundation — this role is where that training becomes commercial craft. Making your Paris-Brest genuinely exceptional in Guadalajara is the goal.