Pastry Chef at Barrière

Tourlos, South Aegean, Greece -

Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

1750.0

Posted On

10 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry-making Techniques, Menu Development, HACCP Guidelines, Food Safety Regulations, Department Management, Dessert Implementation, Quality Control, Hygiene Standards

Industry

Hospitality

Description

Company Description Barrière is seeking a Pastry Chef. Located on the shores of Paraga Beach, Fouquet’s Mykonos is the Barrière Group’s first venture in Greece. Blending Cycladic art, Mediterranean horizons and French refinement, this exceptional retreat harmonizes with its natural surroundings to offer 61 suites, 3 private villas, panoramic terraces, and pools. Complete with a rock-carved spa, the ROKA restaurant, and direct beach access, it delivers an intimate yet spectacular Mediterranean experience. Job Description KEY RESPONSABILITIES Manage the Pastry Department. Collaborate with the Executive Chef on menu development. Ensure consistent quality in all services. Ensure compliance with hygiene standards and HACCP guidelines. Oversee the development and initial implementation of desserts. Qualifications REQUIRED QUALIFICATIONS Whether it’s small or large-scale recipes, do you enjoy being part of the process? Are you proficient in all pastry-making techniques and have a solid understanding of food safety regulations? You might just be the talent we’re looking for! We’re seeking a candidate with at least two years of experience as a Pastry Chef. Additional Information Starting date: ASAP until mid-October. Job type: Seasonal. Salary: 1600€ - 1750€ net / monthly. BARRIERE GROUP A leader in casinos in France and a renowned name in luxury hospitality, dining, leisure, and entertainment, Barrière reinvents itself every day. At the crossroads between iconic destinations and legendary venues, Barrière has shaped more than just a legacy—it has created a signature. From the Normandy in Deauville to the Fouquet’s in New York, the Group stands out across its 21 hotels through its unique and authentic French art de vivre. Across its 34 casinos and club, Barrière brings to life a passion for gaming, a festive spirit, and a love for entertainment. Founded in 1912 and now co-chaired by Joy Desseigne-Barrière and Alexandre Barrière, Barrière remains a family-run business where values of hospitality and excellence are passed down from generation to generation, within its teams in France and around the world. And maybe with you tomorrow? At Barrière, we embrace diversity in all its forms and welcome every application with enthusiasm. We also adapt our recruitment process, upon request, to meet the needs of candidates with disabilities. Moreover, we value profiles that share our commitment to Corporate Social Responsibility (CSR) and who are eager to contribute to our mission of making a positive impact on society and the environment. Barrière: 50 professions, 1 mindset. Join us! Department: FOOD AND BEVERAGE Status: Employee Establishment: Fouquet's Mykonos Contract type: Seasonal Compensation: EUR 1600 - EUR 1750 - monthly

Responsibilities

Manage the Pastry Department and collaborate with the Executive Chef on menu development. Ensure consistent quality in all services while maintaining strict compliance with hygiene and HACCP standards.