About us
Grandes Alpes Hotel is an iconic 5-star boutique hotel located in the heart of Courchevel 1850. Founded in 1948 as the very first hotel on the resort, it stands today as a symbol of impeccable service and timeless elegance.
Guests enjoy private residences with personal butlers and chefs, a 2-Michelin-starred restaurant, Bellini bar, Bellefontaine premium spa, and bespoke haute couture-level hospitality.
https://grandesalpes.com/the-hotel/
Why this role matters
The Pastry Chef plays a key role in delivering an exceptional culinary experience through refined, creative, and perfectly executed desserts. You are responsible for all aspects of the hotel’s pastry production and ensure consistently high quality across all services offered within the property.
Key Responsibilities
- Oversee and manage all pastry production for the hotel’s various outlets and services
- Prepare a full range of desserts, pastries, and baked goods for the hotel’s operations
- Ensure consistency, flavor, and high-level presentation of all pastry itemsCollaborate closely with the Head Chef and Sous Chef to plan and update offerings
- Monitor inventory and place orders for pastry-specific ingredients
- Organize daily production schedules and ensure timely execution
- Maintain high standards of hygiene and food safety (HACCP compliance)
- Keep accurate records of recipes, technical sheets, and product costings
- Introduce creative ideas in line with the hotel’s culinary vision
Who You Are
A creative and reliable pastry professional with strong technical expertise, a keen eye for detail, and a passion for excellence. You thrive in high-end culinary environments and bring precision and elegance to every dish.
Skills & Qualifications
- Minimum 3 years’ experience as a Pastry Chef or Senior Pastry Chef in fine dining or luxury hospitality
- Strong knowledge of French and contemporary pastry techniques
- Conversational or higher proficiency in both French and English (required)
- Strong organizational skills and quality control ability
- High aesthetic standards and plating skills
- Experience with inventory and cost management
- Thorough understanding of hygiene and food safety standards (HACCP)
- Flexible, dependable, and able to perform under seasonal pressure
- EU passport or valid French work permit required
Reporting To:
Head Chef / Culinary Director
Languages Required:
French and English (conversational or higher)
Contract & Benefits
- Seasonal contract (December – April)
- Competitive salary based on experience
- Accommodation and meals provided
- Work schedule: 6 days on / 1 day off (flexible arrangements possible)
- Vacation pay: due to the intense season, time off during the contract is not possible; vacation pay is compensated at the end of the contract
- Relocation and logistics support
Start Date:
End of November 2025
Job Types: Full-time, Temporary
Contract length: 5 months
Pay: 2,800.00€ per month
Work Location: In person
Application Deadline: 01/09/2025
Expected Start Date: 15/11/2025