Insights
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About Pierre Marcolini
Maison Pierre Marcolini, founded in Brussels in 1995, is renowned for its exceptional craftsmanship and ethical commitment. A pioneer of the Bean-to-Bar movement, Pierre Marcolini masters the chocolate-making process by selecting fine cocoa grands crus from independent producers in various countries. He also uses rare ingredients such as pink berries from Morocco and pistachios from Iran. With over 50 boutiques worldwide, Pierre Marcolini got international recognition and was named "Best Pastry Chef in the World" at the World Pastry Stars.
Recruitment process
- CV selection
Applications are reviewed to identify profiles that best match the job requirements
- Pre-qualification phone interview
Assesses the candidate’s motivation, verifies key CV details, and confirms suitability for the role
- Interview with HR
Evaluates behavioural skills, values, and cultural fit within the company
- Interview with the Functional Manager
Assesses technical skills and experience; a business case or practical test may be required
- Job offer
A formal offer is made, outlining the employment conditions and job responsibilities
Some fun facts around Pierre Marcolini!
- Fact #1: A staff party every year! (theme required)
- Fact #2: We eat chocolate all the time!
- Fact #3: We have launched our own running club, and it's growing fast!