French Patissier / Croissant Specialist

Responsibilities

• Produce French pastry and viennoiserie for PV's French-influenced café
• Execute daily croissant production — 150–300 croissants per morning in peak season
• Produce pains au chocolat, Danish, brioche, éclairs, tarts
• Manage laminated dough production in PV's tropical humidity — temperature control is essential
• Serve PV's French-Canadian expat and international tourist market

Requirements

• 3–5 years pastry experience with croissant and viennoiserie specialization
• Technical mastery of laminated dough in humid tropical climate — this is a specific challenge requiring knowledge and discipline
• Early morning production schedule

Benefits

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

Work environment

French bakery-café kitchen in PV's most vibrant neighborhood. PV's climate creates specific pastry challenges — croissant lamination requires cool butter and proper temperature at every fold, difficult in tropical heat. A temperature-controlled pastry kitchen is standard in serious operations.

About the role

French pastry in the tropics. Producing a laminated croissant in 30°C ambient humidity requires more knowledge and discipline than in Paris. When the French-Canadian who misses Montreal croissants says "these are better" — that is the tropical pastry challenge conquered.