DESCRIPTION
We are looking for an experienced, structured, and creative Chef Patissier to lead the pastry department. In this role, you will hold full responsibility for the creative vision, technical execution, and daily organization of the pastry section, fully aligned with the standards of a three Michelin-star restaurant.
REQUIREMENTS
Education: Formal training in pastry, bakery, or a related discipline
Experience: Minimum of 4 years of relevant professional experience, including leadership responsibilities; experience in Michelin-starred restaurants is essential
Leadership: Proven ability to lead, motivate, and develop a pastry team
Technical skills:
Excellent pastry techniques and exceptional attention to detail
Strong sense of flavour balance, texture, and presentation
Structured, precise, and highly organized working style
Languages: Dutch and/or English
Eligibility: European passport required
RESPONSIBILITIES
Leading and structuring the pastry department at three-star level
Developing, refining, and executing desserts with a strong focus on season, balance, and technical perfection
Guaranteeing absolute consistency, precision, and refinement in all preparations
Organizing mise-en-place, production planning, and service flow
Training, mentoring, and evaluating pastry chefs and commis
Ensuring strict compliance with hygiene and food safety regulations
Working closely with Chef Tim and the sous-chefs on menu development
Monitoring quality, efficiency, and minimal waste
Demonstrating calm, disciplined leadership and maintaining clear oversight during service
What we Offer
A leadership position within a three Michelin-star kitchen
A four-day work week + 2 active Tuesdays, supporting sustainable performance and work–life balance
Creative responsibility within a clearly defined gastronomic framework
Competitive remuneration, based on experience and profile
A professional, respectful, and excellence-driven working environment
About Boury
Boury is a three Michelin-star restaurant with international recognition for its precision, refinement, and uncompromising quality standards. The kitchen operates at the highest level of contemporary gastronomy, where craftsmanship, discipline, and perfection are central to everything we do.