You're starting your pastry career. We hire you for technical formation and willingness to learn — not years of experience. In 12 months, you grow into the Pastry Auxiliary role. The Head Pastry Chef is your teacher. The kitchen is your classroom.
What you're actually doing
Learning. Following instructions precisely. Weighing ingredients. Cleaning between batches. Logging what the Head Pastry Chef asks you to log. Building the muscle memory of professional pastry work. By month 6, you're independent on basic stations.
Responsibilities
- Support all pastry production tasks under direct supervision
- Accurately weigh and prep ingredients
- Keep work areas clean and organized between batches
- Log assigned tasks accurately in FSMS
- Learn each station as the Head Pastry Chef teaches it
- Build a professional habit of precision and consistency
Requirements
- Complete technical degree (INATEC or recognized institution) in pastelería, repostería, or bizcochería
- No formal experience required — recent graduates strongly encouraged to apply
- Willingness to learn, follow directions, and grow inside the team
- Current MINSA card or willingness to obtain before day one
Complete technical degree in pastelería, repostería, or bizcochería. Training only in panadería does not qualify.
This is a development role. Within 12 months of strong performance, the Apprentice grows into the Pastry Auxiliary role with corresponding responsibility and pay.