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Η&nbsp;Οικογένεια Στεργίου&nbsp;εταιρεία παραγωγής προϊόντων αρτοποιίας και ζαχαροπλαστικής επεκτείνει την ομάδα της, αναζητώντας&nbsp;Ηλεκτρολόγους- Μηχανικούς Συντηρητές Βάρδιας&nbsp;για την παραγωγική μονάδα στις Αχαρνές (Μενίδι).ΑρμοδιότητεςΔιασφάλιση, ορθής λειτουργίας των γραμμών παραγωγής και της εγκατάστασης και υλοποίηση επεμβατικών συντηρήσεων.&nbsp;Διεξαγωγή τακτικών ελέγχων και επιθεωρήσεων του εξοπλισμού.Υλοποίηση προγράμματος προληπτικής συντήρησης μηχανημάτων και εγκαταστάσεων.Συμμετοχή στον σχεδιασμό και την εκτέλεση Project για την βελτίωση του εξοπλισμού, την αναβάθμισή του και αντικατάστασή του.&nbsp;Αναγνώριση και αποκατάσταση βλαβών και προβλημάτων.Καταγραφή και αναφορά των εργασιών συντήρησης.Συνεργασία με την ομάδα παραγωγής για την επίλυση τεχνικών ζητημάτων.Τήρηση των κανονισμών ασφαλείας και υγιεινής κατά την εργασία.&nbsp;Απαιτούμενα προσόνταΑπόφοιτος τεχνικής σχολής ή αντίστοιχης ειδικότητας.Προηγούμενη εμπειρία σε ρόλο συντήρησης ή τεχνικού στο βιομηχανικό τομέα.Καλή γνώση μηχανολογικών συστημάτων και ηλεκτρολογικών εγκαταστάσεων.Ικανότητα στην ανάλυση προβλημάτων και στη λήψη αποφάσεων.Καλή γνώση Η/Υ και λογισμικών συντήρησης.Διαθεσιμότητα για εργασία σε βάρδιες.&nbsp;ΠαροχέςΑνταγωνιστικό πακέτο αποδοχώνΙδιωτικό Ασφαλιστήριο ΥγείαςΣυνεχής εκπαίδευση και επιμόρφωση

Ηλεκτρολόγοι- Μηχανικοί Συντηρητές Βάρδιας (Αχαρνές)

The Pastry Sous Chef supports the Head Pastry Chef in leading the pastry team and overseeing the daily production of desserts, pastries, and baked goods. This role ensures excellence in quality, consistency, and presentation, while guiding junior pastry staff and contributing to menu development. The Pastry Sous Chef plays a key part in maintaining smooth operations, high hygiene standards, and a creative, efficient pastry environment.&nbsp;Key Responsibilities:<ul><li>Supervise daily pastry operations, ensuring high-quality production and timely execution.</li><li>Create, develop, and refine dessert recipes in collaboration with the Executive Chef.</li><li>Lead, train, and support Pastry A, B, and junior team members, ensuring skill development and adherence to standards.</li><li>Oversee mise en place, portion control, and consistency across all pastry items.</li><li>Ensure all products meet presentation, flavor, and texture standards aligned with fine dining expectations.</li><li>Monitor stock levels, storage procedures, and ingredient freshness, implementing proper rotation.</li><li>Ensure strict compliance with food safety, hygiene, and HACCP standards.</li><li>Assist with scheduling, workflow planning, and communication within the pastry team.</li><li>Inspect and maintain pastry equipment, reporting any issues promptly.</li><li>Perform additional duties assigned by&nbsp;Executive Chef.</li></ul>&nbsp;Requirements:<ul><li>Minimum 3–5 years of pastry experience, including supervisory responsibilities, ideally in a 5* hotel, fine dining restaurant, or luxury pastry operation.</li><li>Degree or diploma in Pastry &amp; Bakery or Culinary Arts.</li><li>Advanced knowledge of pastry techniques, modern dessert trends, and international pastry styles.</li><li>Strong leadership, team coordination, and training abilities.</li><li>Excellent attention to detail, creativity, and commitment to quality.</li><li>Solid understanding of HACCP, food safety, and kitchen hygiene procedures.</li><li>Ability to work efficiently under pressure in a fast-paced production environment.</li><li>Good command of English; knowledge of Greek is an asset.</li><li>Flexibility to work shifts, weekends, and holidays.</li></ul>&nbsp;Company offers:<ul><li>Fixed Term Contract (season 2026)</li><li>Career development opportunities.</li><li>Competitive salary based on experience.</li><li>Excellent working environment.</li><li>Accommodation and meals on all working days.</li><li>Transportation from/to staff houses.</li></ul>&nbsp;

Pastry Sous Chef-Luxury Resort, Santorini

Shimmering in the depths of the azure Aegean Sea, a story-filled island of myths and marvels, One&amp;Only Kéa Island emerges to honour untold beauty with authentic flavours of Greece. The warm Mediterranean hospitality is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.&nbsp;Key Duties and Responsibilities :&nbsp;<ul><li>Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Executive Chef.&nbsp;&nbsp;</li><li>Maintain consistent flavor and presentation in conjunction with&nbsp;menu&nbsp;concept. Enhance the reputation of the outlet under the guidance of the Pastry&nbsp;Chef and Executive Chef.&nbsp;&nbsp;</li><li>Allocate work to subordinates,&nbsp;observing&nbsp;their working methods and productivity.&nbsp;Assist&nbsp;them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.&nbsp;&nbsp;</li><li>Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.&nbsp;&nbsp;</li><li>Ensure that all aspects of food handling, preparation,&nbsp;service&nbsp;and storage of all ingredients&nbsp;is&nbsp;to the relevant legislation. This is to include the correct labelling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley&nbsp;items&nbsp;and handling of prepared foods prior to service periods.&nbsp;&nbsp;</li><li>Ensure that all equipment is fully operational and effective for use in the production of food items and to report any malfunctions to the maintenance department. This includes all areas of your work&nbsp;area,&nbsp;floors, walls, air-conditioning, electrical,&nbsp;water&nbsp;and operating machinery and equipment.&nbsp;&nbsp;</li><li>To ensure that all Food Safety standards –&nbsp;HACCP / DIVERSEY&nbsp;or else&nbsp;are&nbsp;followed to the fullest.&nbsp;</li><li>Make the guests dining experience a memorable one by&nbsp;participating&nbsp;in restaurant and food service activities as&nbsp;required&nbsp;and fulfilling guest requests to the best of your ability.&nbsp;</li><li>To assist with any other&nbsp;duties as&nbsp;required by the&nbsp;line manager&nbsp;or another member of the management team.&nbsp;</li></ul>&nbsp;&nbsp; &nbsp; &nbsp; &nbsp;Skills, Experience &amp; Educational Requirements:&nbsp;<ul><li>A qualification in professional cookery or similar from a recognized training institute.&nbsp;&nbsp;&nbsp;</li><li>A minimum of 2 years’ experience in a high-end restaurant, hotel or cruise ship environment with exposure to various catering styles and services including&nbsp;al a&nbsp;carte and buffet.</li><li>Must have a minimum of 2 years’ experience supervising staff at a lower level.&nbsp;&nbsp;</li><li>Knowledge of the highest standards and quality production,&nbsp;preparation&nbsp;and presentation within Pastry &amp; Bakery.&nbsp;&nbsp;</li><li>Knowledge of chocolate bonbons preparation and show pieces.&nbsp;</li><li>Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards.&nbsp;&nbsp;</li><li>Knowledge of training and guidance practices for subordinate staff will be&nbsp;required.&nbsp;&nbsp;</li><li>Proficiency&nbsp;in&nbsp;English&nbsp;is essential.&nbsp;&nbsp;</li></ul>&nbsp;

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ηλεκτρολόγοι- μηχανικοί συντηρητές βάρδιας (αχαρνές)

Οικογένεια Στεργίου

pastry sous chef-luxury resort, santorini

Donkey Hotels & Resorts

chef de partie, pastry (6651)

One&Only Resorts

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