French Patissier

Responsibilities

• Produce classical and contemporary French pastry for patisserie or hotel pastry program
• Execute entremets (mousse cakes), tarts, éclairs, Paris-Brest, St. Honoré, millefeuille
• Manage viennoiserie production — croissants, pains au chocolat, kouign-amann, Danish
• Produce petit fours and mignardises for tasting menus and events
• Execute chocolate work and sugar decorations

Requirements

• 4–6 years pastry experience with French patisserie specialization
• Mastery of laminated dough — croissant production is the benchmark of pastry technical skill
• Entremets construction mastery — mousse, mirror glaze, sponge, insert assembly
• Classical French pastry training

Benefits

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

Work environment

French patisserie in Polanco or luxury hotel pastry kitchen. CDMX's French patisserie market is sophisticated — Polanco's patisseries serve clients who eat in Paris and evaluate the croissant accordingly.

About the role

French pastry in the altitude. CDMX sits at 2,240m above sea level — laminated dough behavior changes at altitude. Butter chills differently, proofing time adjusts, and oven spring is unpredictable. Mastering croissant production at Mexico City's altitude is a specific technical achievement.