Jobily
pastry sous chef-luxury resort, santorini
About the job
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.
Key Responsibilities:
Supervise daily pastry operations, ensuring high-quality production and timely execution.
Create, develop, and refine dessert recipes in collaboration with the Executive Chef.
Lead, train, and support Pastry A, B, and junior team members, ensuring skill development and adherence to standards.
Oversee mise en place, portion control, and consistency across all pastry items.
Ensure all products meet presentation, flavor, and texture standards aligned with fine dining expectations.
Monitor stock levels, storage procedures, and ingredient freshness, implementing proper rotation.
Ensure strict compliance with food safety, hygiene, and HACCP standards.
Assist with scheduling, workflow planning, and communication within the pastry team.
Inspect and maintain pastry equipment, reporting any issues promptly.
Perform additional duties assigned by Executive Chef.
Requirements:
Minimum 3–5 years of pastry experience, including supervisory responsibilities, ideally in a 5* hotel, fine dining restaurant, or luxury pastry operation.
Degree or diploma in Pastry & Bakery or Culinary Arts.
Advanced knowledge of pastry techniques, modern dessert trends, and international pastry styles.
Strong leadership, team coordination, and training abilities.
Excellent attention to detail, creativity, and commitment to quality.
Solid understanding of HACCP, food safety, and kitchen hygiene procedures.
Ability to work efficiently under pressure in a fast-paced production environment.
Good command of English; knowledge of Greek is an asset.
Flexibility to work shifts, weekends, and holidays.
Company offers:
Fixed Term Contract (season 2026)
Career development opportunities.
Competitive salary based on experience.
Excellent working environment.
Accommodation and meals on all working days.
Transportation from/to staff houses.
About the company
Awarded Greece’s Leading Conference hotel time and again, the Athenaeum InterContinental Athens, owned and managed by Donkey Hotels S.A., is the largest conference hotel in the city with 563 elegantly appointed guest rooms featuring all modern amenities and exceptional design. The dining venues of the Athenaeum InterContinental Athens showcase innovative aesthetics backed by sumptuous tastes and premium levels of service; on the 10th floor of the hotel, the Premiere restaurant boasts award winning cuisine and dazzling views of the Acropolis. Bring your unique charm and passion for sharing personal experiences to everything you do. The InterContinental® brand looks for people: charming, confident, sophisticated and internationally-minded who know what it takes to exceed guest expectations.
Design Properties - Owned and Managed by Donkey Hotels S.A. currently encompass the Semiramis Hotel, Periscope Hotel and NEW Hotel, all situated in Athens as well as the brand new NOŪS, which opened in 2022 on the island of Santorini.
Our biggest investment is in our hotels and in our people. Created in Athens’s prime locations, Design Properties are architectural interventions, in constructive dialogue with their surroundings. Each hotel resembles an art gallery, with impressive works of internationally acclaimed modern art on display.
Similar Jobs
pastry sous chef-luxury resort, santorini
Donkey Hotels & Resorts
Σαντορίνη
Σαντορίνη
On Site
Εστίαση
Seasonal
Full Time
About the job
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.
Key Responsibilities:
Supervise daily pastry operations, ensuring high-quality production and timely execution.
Create, develop, and refine dessert recipes in collaboration with the Executive Chef.
Lead, train, and support Pastry A, B, and junior team members, ensuring skill development and adherence to standards.
Oversee mise en place, portion control, and consistency across all pastry items.
Ensure all products meet presentation, flavor, and texture standards aligned with fine dining expectations.
Monitor stock levels, storage procedures, and ingredient freshness, implementing proper rotation.
Ensure strict compliance with food safety, hygiene, and HACCP standards.
Assist with scheduling, workflow planning, and communication within the pastry team.
Inspect and maintain pastry equipment, reporting any issues promptly.
Perform additional duties assigned by Executive Chef.
Requirements:
Minimum 3–5 years of pastry experience, including supervisory responsibilities, ideally in a 5* hotel, fine dining restaurant, or luxury pastry operation.
Degree or diploma in Pastry & Bakery or Culinary Arts.
Advanced knowledge of pastry techniques, modern dessert trends, and international pastry styles.
Strong leadership, team coordination, and training abilities.
Excellent attention to detail, creativity, and commitment to quality.
Solid understanding of HACCP, food safety, and kitchen hygiene procedures.
Ability to work efficiently under pressure in a fast-paced production environment.
Good command of English; knowledge of Greek is an asset.
Flexibility to work shifts, weekends, and holidays.
Company offers:
Fixed Term Contract (season 2026)
Career development opportunities.
Competitive salary based on experience.
Excellent working environment.
Accommodation and meals on all working days.
Transportation from/to staff houses.
On Site
Εστίαση
Seasonal
Full Time
About the company
Awarded Greece’s Leading Conference hotel time and again, the Athenaeum InterContinental Athens, owned and managed by Donkey Hotels S.A., is the largest conference hotel in the city with 563 elegantly appointed guest rooms featuring all modern amenities and exceptional design. The dining venues of the Athenaeum InterContinental Athens showcase innovative aesthetics backed by sumptuous tastes and premium levels of service; on the 10th floor of the hotel, the Premiere restaurant boasts award winning cuisine and dazzling views of the Acropolis. Bring your unique charm and passion for sharing personal experiences to everything you do. The InterContinental® brand looks for people: charming, confident, sophisticated and internationally-minded who know what it takes to exceed guest expectations.
Design Properties - Owned and Managed by Donkey Hotels S.A. currently encompass the Semiramis Hotel, Periscope Hotel and NEW Hotel, all situated in Athens as well as the brand new NOŪS, which opened in 2022 on the island of Santorini.
Our biggest investment is in our hotels and in our people. Created in Athens’s prime locations, Design Properties are architectural interventions, in constructive dialogue with their surroundings. Each hotel resembles an art gallery, with impressive works of internationally acclaimed modern art on display.