Pastry Chef de Partie

1w1 week ago

Costa Navarino

GR · Full-time · €24,000 – €36,000

About this role

Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is home to four 5-star deluxe hotels including The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W Costa Navarino and Mandarin Oriental at Navarino Bay. More upscale branded hotels will be added in the coming years.

Navarino Dunes facilities include 766 bedroom units, award-winning Anazoe Spa, four signature golf courses, over 20 fine dining venues and a wide range of sports. W Costa Navarino offers 226 stylish rooms, suites and villas with infinity private pools, stunning Ionian Sea views, watersports, spa and gym. The new Navarino Agora features retail, street food, open-air cinema and exciting programming.

The Pastry Chef de Partie will demonstrate proper and safe usage of all pastry equipment and knowledge of standard procedures pertaining to food preparation with HACCP. They will prepare and bake different dessert types with brand standards, respond to guests’ needs and help develop new products. Support food cost and waste control while checking outlets orders and BEO.

Assist and oversee subordinates, maintain adequate supply, proper storage and refrigeration, and decorate themed buffets. Assist Pastry Sous Chef with material orders and deliveries. Ongoing training and development opportunities support personal and professional growth.

Requirements

Minimum 5 years’ experience in the sector, or at least 1 year at the same position
Pastry degree
Ability to speak, write and converse freely in Greek and English
Basic computer knowledge
Good hygiene knowledge and HACCP Standards
High energy, ability to work under pressure, good organizational skills, and interpersonal skills
Compliance with the cleaning schedule
Lead by example

Responsibilities

Assess and communicate daily production needs in collaboration with the Junior Sous Chef
Prepare and create desserts
Demonstrate proper and safe usage of all pastry equipment
Apply knowledge of standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Respond appropriately to guests’ needs during hours of operation
Support control of food costs
Check all food and beverage outlets’ orders and ensure stocks are at correct levels
Fill all HACCP documents daily and check BEO for upcoming events