Pastry Junior Sous Chef

1w1 week ago

Costa Navarino

GR · Full-time · €25,000 – €35,000

About this role

Costa Navarino is a sustainably driven destination in the Mediterranean, located in Messinia with a breath-taking seaside landscape shaped by 4,500 years of history. It features five-star hotels including The Romanos, a Luxury Collection Resort, The Westin Resort Costa Navarino, W Costa Navarino, and Mandarin Oriental. The award-winning resorts seek a Pastry Junior Sous Chef to strongly support the Chef de Cuisine.

As Junior Sous Chef, estimate and communicate daily production needs while demonstrating proper and safe usage of all kitchen equipment. Maintain knowledge of standard procedures for food preparation, receiving, storage, and sanitation. Respond appropriately to guests’ needs and support control of food costs during operations.

Work in a luxury environment at Navarino Dunes and Navarino Bay, home to signature golf courses and year-round activities. Collaborate in high-end kitchens passionate about creating recipes guests will remember. Ensure food and beverage outlets’ orders align with required stock levels.

Benefit from ongoing training and development opportunities with potential for task force assignments abroad in Marriott Hotels. Gain exposure to an international work environment and discounts at Marriott Hotels worldwide. Enjoy use of Costa Navarino facilities and access to the online wellness platform.

Requirements

Minimum of 4 years’ experience in the sector, including minimum of 1 year as Junior Sous Chef in an international 5* hotel chain
Ability to speak, write and converse freely in both Greek and English
Strong computer skills
Culinary degree
Good hygiene knowledge and HACCP Standards
Ability to work night shift for breakfast preparations
High energy, ability to work under pressure, good organizational skills and interpersonal skills

Responsibilities

Estimate and communicate daily production needs
Demonstrate proper and safe usage of all kitchen equipment
Apply knowledge of standard procedures and policies for food preparation, receiving, storage, and sanitation
Respond appropriately to guests’ needs during hours of operation
Support the control of food costs
Define productivity standards with quality requirements and methods
Check food and beverage outlets’ orders to ensure correct levels without surpassing required stocks
Submit weekly wage overtime forecast authorized by the Chef and ensure accurate time sheets