Pastry Lamination and Viennoiserie

• Assist the Head Chef with daily production of laminated pastries (croissants, danishes) and select chocolates and confections (bread spreads, toffees, little bites)
• Ensure product consistency in quality, presentation, and taste
• Execute all aspects of pastry prep: measuring, mixing, laminating, shaping, and baking.
• Clean up and organization.

• Pastry Lamination and Viennoiserie
• Culinary or pastry arts education preferred
• Understanding of laminated doughs, croissants, Danish pastries, brioche, and related pastry products
• Ability to follow recipes, production schedules, and kitchen standards
• Strong attention to detail, cleanliness, and consistency
• Ability to work in a fast-paced professional pastry kitchen
• Eligible for the J-1 Intern or Trainee Visa program under the Hospitality and Culinary Arts category

$20.00 per hour plus gratuities

Be part of a thoughtful, focused team that values quality over quantity, and craft over convenience. Grow your skills, contribute creatively, and be part of San Francisco’s most iconic food spaces.

Assistance with housing leads and San Francisco Travel Guide provided to all selected participants.

About Chef Nasir:

From a self-taught beginning in Chennai to some of San Francisco’s most acclaimed Michelin-starred kitchens, Nasir’s journey is defined by precision, discipline, and a relentless pursuit of craft.

He began baking at 15, apprenticing in his father’s bakery. He later formalized his training with leading luxury hospitality groups including The Oberoi Group and JW Marriott in Bangalore. His formative years also include time under Chef Girish Nayak at Olive Bar & Kitchen and an stage at 2am Dessert Bar in Singapore.

In 2018, Nasir moved to San Francisco, where his career took a defining turn. At Sorrel (1 Michelin star), he played a key role in refining and elevating the pastry program. He later joined Saison (2 Michelin stars), where he was instrumental in a complete overhaul of both the pastry and bread programs—bringing a thoughtful, technique-driven approach to every element.

Today, he is the co-founder of Parachute Bakery, widely recognized as one of San Francisco’s standout bakeries, where his Michelin-honed precision meets a deeply personal point of view.This collaboration brings that journey full circle.

About Parachute:

Founded by Nasir and Alex Hong, Parachute Bakery is rooted in a shared vision: to bring a technique-driven approach to viennoiserie while remaining deeply guided by flavor, seasonality, and place.

Drawing from their background in Michelin-starred kitchens, the pastries are built on precision—lamination, fermentation, and structure treated with the same rigor as fine dining. Yet at its core, Parachute is not about technique for its own sake, but about expression—layering bold, balanced flavors and highlighting seasonal produce at its peak.

Together, Nasir and Alex have shaped Parachute into a space where craft meets intuition—where each pastry is both technically exacting and quietly personal, made entirely in-house with a thoughtful, ingredient-first approach.

Since opening, Parachute has emerged as one of San Francisco’s most distinctive bakeries, defined as much by its discipline as by its sense of creativity.