Pastry Junior Sous Chef, W Costa Navarino (2026) at Costa Navarino

Pylos, Peloponnese, Western Greece and the Ionian, Greece -

Full Time

Start Date

Immediate

Expiry Date

28 Dec, 25

Salary

0.0

Posted On

29 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Expertise, Recipe Creation, Food Preparation, Food Cost Control, Productivity Standards, Hygiene Knowledge, HACCP Standards, Leadership Skills, Organizational Skills, Interpersonal Skills, Time Management, Budget Management, Delegation, Trend Awareness, Computer Skills, Bilingual Communication

Industry

Hospitality

Description

Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is currently home to four 5-star deluxe hotels, The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W-Costa Navarino at Navarino Waterfront and Mandarin Oriental Costa Navarino at Navarino Bay. In the coming years, more upscale branded hotels will be added to our portfolio, both in Messinia and Athens, including the re-launch of the former Athens Hilton. W Costa Navarino are seeking for a Pastry Junior Sous Chef to make an impact on this job. The successful candidate will strongly support the Pastry Sous Chef, will be an expert in Pastry and will be passionate about creating recipes guest will remember. As our Pastry Junior Sous Chef you will: Estimate and communicate daily production needs Demonstrate proper and safe usage of all pastry equipment Have knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation Respond appropriately to guests’ needs during the hours of operation Have the ability to support the control of food cost Be able to clearly define productivity standards with quality requirements and methods required to obtain them Check that all food and beverage outlets’ orders are at the correct level and do not surpass the stocks which are required Minimum of 5 years’ experience in the sector, including a minimum of 2 years as a Pastry Junior Sous Chef in an international 5*hotel chain Ability to speak, write and converse freely in both Greek and English Strong computer skills A Pastry / Culinary degree Good hygiene knowledge and HACCP Standards High energy, ability to work under pressure, good organizational skills and interpersonal skills Delegating tasks to Prep Cooks. Staying updated with the new trends in the food industry. Ability to manage time efficiently. Ability to manage the budget to ensure profitability. Demonstrate excellent leadership skills. What We Offer: Competitive Compensation Package Private Medical Plan Accommodation in the vicinity of Costa Navarino (for non-Messinian associates) Meals Provided On-site Personal & Professional Growth: Ongoing Training & Development Opportunities Potential for Task Force Assignments Abroad in Marriott Hotels Exposure to an International Work Environment Wellbeing & Perks: Use of Costa Navarino Facilities (subject to internal policies) Access to the Support Room – Online Wellness Platform Discounts at Marriott Hotels Worldwide

Responsibilities

The Pastry Junior Sous Chef will support the Pastry Sous Chef and be responsible for estimating daily production needs and ensuring proper usage of pastry equipment. They will also manage food costs and maintain quality standards across all food and beverage outlets.