The position of pizzaiolo in France requires a basic culinary training, such as a CAP Cuisine, CAP Boulanger, or any equivalent certification, although practical experience may sometimes suffice. The candidate typically needs to have 1 to 3 years of professional experience in pizza preparation, including mastery of dough (kneading, fermentation), use of wood-fired or electric ovens, as well as managing service during peak times. It is essential to possess strong technical skills, particularly in ingredient preparation, adherence to recipes, and optimal cooking of pizzas. Knowledge of hygiene and food safety standards, including HACCP rules, is mandatory. A basic understanding of the French language is recommended to facilitate communication within the team. For foreign workers, a valid residence permit and work authorization are required. Finally, the pizzaiolo must demonstrate rigor, speed, good teamwork spirit, and the ability to work under pressure. Français Hindi

Original source: https://candidat.francetravail.fr/offres/recherche/detail/207JZBN Source: France Travail