Pastry Chef at Accor

Paros Municipality, Aegean, Greece -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Operations, Team Leadership, Mentoring, Menu Development, Hygiene Standards, Cost Management, Inventory Management, Creativity, Innovation, Guest Experience, Collaboration, Training, Quality Control, Presentation Skills, Operational Efficiency, Communication

Industry

Hospitality

Description

Company Description Every Gesture Carries Meaning. Every Stay Leaves a Mark. At Luura, work unfolds like island life itself. Unhurried. Intentional. Shaped by culture, art, and the people who bring it to life. We believe luxury should feel human. Connection matters. Details speak quietly but with purpose. Our spaces are designed not only for guests, but for those who animate them. Places where curiosity is welcomed, individuality is valued, and ideas are heard. Contribution here is personal. Craft is respected. Each day offers a new opportunity to create moments that linger. If you are thoughtful, creative, and moved by making experiences that feel real, you will feel at home. Welcome to Luura. The Island Chapter Luura begins its journey in Paros with two distinct yet connected expressions. Luura Paros Cliff, opening May 2026, features 39 thoughtfully designed rooms set above the sea. One year later, Luura Paros Sand follows with 49 additional rooms and a collection of vibrant food and social spaces that capture another rhythm of the island. Job Description The Cluster Pastry Chef at LUURA is responsible for overseeing and elevating all pastry and dessert operations across the property. This role leads the creation, preparation, and presentation of all sweet offerings, ensuring culinary excellence, innovation, and consistency in line with RIKAS' high standards. The Cluster Pastry Chef mentors and supervises pastry teams, manages inventory and costs, and collaborates closely with F&B leadership to deliver exceptional guest experiences and maintain LUURA’s/RIKAS' reputation for outstanding culinary quality. Key Responsibilities Oversee recruitment, onboarding, and integration of pastry staff across properties, ensuring alignment with RIKAS/LUURA standards, policies, and procedures. Manage turnover and transitions within the pastry team, maintaining operational continuity, performance, and motivation throughout the season. Lead, mentor, and supervise on-site pastry teams, providing guidance on techniques, presentation, and efficiency. Plan, coordinate, and conduct regular training programs for pastry staff, covering pastry techniques, hygiene standards, guest service, and safety procedures. Ensure teams comply with company standards and foster engagement, motivation, and professional development. Oversee daily pastry operations across all properties, ensuring proper scheduling, coverage during peak hours, and seamless preparation of all pastry offerings. Supervise the creation and presentation of desserts, baked goods, and confectionery, ensuring consistency, quality, and adherence to RIKAS'/LUURA standards. Develop and update seasonal pastry menus in collaboration with the F&B and culinary leadership, introducing innovative desserts while maintaining LUURA’s brand identity. Monitor inventory, order ingredients, and manage kitchen costs, including food cost, wastage, portion control, and supplier relations for pastry operations. Conduct quality control and tasting sessions to ensure all products meet culinary and presentation standards. Maintain strict hygiene, safety, and compliance standards in line with LUURA policies and local regulations. Collaborate with other department heads (F&B, Front Office, Events) to ensure pastry offerings align with guest needs, events, and service standards. Supervise storage, handling, and rotation of pastry ingredients and finished products, ensuring freshness and quality. Monitor KPIs, operational data, and guest feedback to continuously improve pastry operations and guest satisfaction. Prepare reports for senior management on team performance, menu development, operational improvements, and cost management. Foster a culture of creativity, innovation, and continuous improvement within the pastry team. Qualifications Who we are looking for: Has 5+ years of experience in fine dining or luxury hospitality pastry operations, with a proven track record of excellence. Brings pre-opening experience, ideally having contributed to launching new outlets or properties. Demonstrates creativity and innovation, developing seasonal and signature desserts that align with RIKAS/LUURA’s culinary identity. Is a team leader and mentor, capable of training, motivating, and developing a brigade of pastry staff. Maintains exceptional standards of hygiene, safety, and food handling, complying with local regulations and internal policies. Can manage costs, inventory, and supplier relationships effectively while ensuring quality and minimizing waste. Thrives in a fast-paced, high-end environment, balancing operational efficiency with exceptional guest experiences. Has excellent communication skills, collaborating seamlessly with F&B teams, management, and suppliers. Eligible to work at an EU country. English knowledge is a must/additional languages will be considered as a plus. Additional Information Perks You’ll Love Team rates at LUURA, Ennismore & Accor properties worldwide. Discounts at our restaurants, bars, and cafes. Access to art, cultural events & live music nights. Recognition that matters — from surprise gifts to team celebrations. Beautiful team spaces & comfortable accommodation (where applicable). Ready to Dive In? Bring your energy, your ideas, and your true self — and let’s create something unforgettable together. 📍 Apply now and start your journey with LUURA. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Cluster Pastry Chef oversees all pastry and dessert operations, ensuring culinary excellence and innovation. This role includes mentoring pastry teams, managing inventory, and collaborating with F&B leadership to enhance guest experiences.