Pastry Chef I Milos (Season 2026) at Empiria Group

Adamantas, Aegean, Greece -

Full Time

Start Date

Immediate

Expiry Date

23 Mar, 26

Salary

0.0

Posted On

23 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Creation, Quality Control, Inventory Management, Health and Safety Compliance, Cost Management, Team Collaboration, Time Management, Communication Skills, Interpersonal Skills, Adaptability, Creativity, Problem Solving, Guest Feedback Incorporation, Culinary Arts, Organizational Skills

Industry

Hospitality

Description

Pastry Chef About us Empiria Group, owns, manages, and operates a unique collection of luxury hotels and villas, members of The Luxury Collection and Design Hotels of Marriott International, located in prime destinations around Greece, namely in Santorini, Paros and Peloponnese. For over 30 years and through a team of over 400 associates, our dedication has been focused on creating space for joy through unique hospitality experiences, underpinned by our four fundamental values of finding joy, always elevating, exuding passion and being a leader. At Empiria Group, our mission is to be the leaders in the art of elevated hospitality, guided by caring associates who wish to offer experiences that awaken inner joy and take Greek hospitality to new heights. Role Overview The Pastry Chef is responsible for leading the creation, preparation, and presentation of all pastries and desserts, ensuring consistent quality and excellence. The role involves staying up to date with industry trends, developing new and innovative products, and delivering exceptional pastry experiences for hotel guests. Key Accountabilities: Oversee the daily operations of the pastry kitchen, ensuring an organized and efficient workflow. Ensure consistency, exceptional quality, and high standards in the preparation and presentation of all desserts and baked goods. Manage inventory levels, place orders, and ensure proper storage and rotation of ingredients to maintain freshness. Maintain strict compliance with health, safety, and hygiene regulations within the pastry kitchen. Monitor and manage food costs, applying cost-effective production methods without compromising quality. Collaborate closely with the broader kitchen team to support smooth service and timely delivery of all pastry items. Supervise production schedules to ensure the timely preparation and availability of all pastries and desserts. Continuously review, refine, and enhance pastry offerings by incorporating guest feedback and staying informed on industry trends. Requirements Minimum 3 years of experience in a similar role within the hospitality industry, ideally in hotels or fine-dining establishments. Culinary degree or equivalent certification in pastry arts. Very good command of the English language. Candidate’s Profile: Strong organizational and time-management skills. Team-oriented approach with a focus on achieving results. Effective communication and interpersonal abilities. Ability to perform well under pressure and manage multiple tasks efficiently. Flexibility and adaptability to diverse operational needs. Benefits Staff accommodation provided, including Wi-Fi access and air conditioning. Half-board meal plan (breakfast and lunch). Continuous training and professional development opportunities. Excellent career growth prospects within the company or across other Marriott International hotels. All applications are considered strictly confidential. After careful consideration of all the resumes received, we will only contact the candidates who meet the requirements of the job to arrange an interview. At Empiria Group we are proud to foster Equal Employment Opportunities regardless of race, color, ethnicity, religion, gender, age, disability, or sexual orientation. You provide the talent as we flourish the skills to unleash your full career potential. Join our path of excellence!

Responsibilities

The Pastry Chef is responsible for leading the creation, preparation, and presentation of all pastries and desserts, ensuring consistent quality and excellence. This includes overseeing daily operations, managing inventory, and collaborating with the kitchen team.