Donkey Hotels & Resorts

Pastry Sous Chef-Nous Santorini

About the Resort

Refined and elegant, NOŪS Santorini a member of Design Hotels / Marriott, masterfully balances contemporary design with the effortlessly minimalist style of the Aegean Sea. A Cycladic-made, all-new and original version of luxury is the key element that shapes NOŪS. Innovative and modern, it redefines the Cycladic resort experience.

As a 5-star, 119-room luxury property, NOŪS delivers high-end hospitality and elevated gastronomy to an international clientele seeking authenticity, refinement, and exceptional service.

About the Role:

The Pastry Sous Chef supports the Head Pastry Chef in leading the pastry team and overseeing the daily production of desserts, pastries, and baked goods. This role ensures excellence in quality, consistency, and presentation, while guiding junior pastry staff and contributing to menu development. The Pastry Sous Chef plays a key part in maintaining smooth operations, high hygiene standards, and a creative, efficient pastry environment.

Key Responsibilities:

• Supervise daily pastry operations, ensuring high-quality production and timely execution.
• Create, develop, and refine dessert recipes in collaboration with the Executive Chef.
• Lead, train, and support Pastry A, B, and junior team members, ensuring skill development and adherence to standards.
• Oversee mise en place, portion control, and consistency across all pastry items.
• Ensure all products meet presentation, flavor, and texture standards aligned with fine dining expectations.
• Monitor stock levels, storage procedures, and ingredient freshness, implementing proper rotation.
• Ensure strict compliance with food safety, hygiene, and HACCP standards.
• Assist with scheduling, workflow planning, and communication within the pastry team.
• Inspect and maintain pastry equipment, reporting any issues promptly.
• Perform additional duties assigned by Executive Chef.

Requirements:

• Minimum 3-5 years of pastry experience, including supervisory responsibilities, ideally in a 5* hotel, fine dining restaurant, or luxury pastry operation.
• Degree or diploma in Pastry & Bakery or Culinary Arts.
• Advanced knowledge of pastry techniques, modern dessert trends, and international pastry styles.
• Strong leadership, team coordination, and training abilities.
• Excellent attention to detail, creativity, and commitment to quality.
• Solid understanding of HACCP, food safety, and kitchen hygiene procedures.
• Ability to work efficiently under pressure in a fast-paced production environment.
• Good command of English; knowledge of Greek is an asset.
• Flexibility to work shifts, weekends, and holidays.

Company offers:

• Fixed Term Contract (season 2026)
• Career development opportunities.
• Competitive salary based on experience.
• Excellent working environment.
• Accommodation and meals on all working days.
• Transportation from/to staff houses.