Job Summary

The Pastry Chef is responsible for overseeing the preparation, production, and presentation of all pastry, bakery, and dessert items in accordance with established recipes and quality standards. This role requires creativity, precision, and strong organizational skills to ensure consistency in taste and visual appeal. The Pastry Chef collaborates closely with the kitchen team to provide guests with an exceptional culinary experience.

Key Duties and Responsibilities

• Prepare a wide variety of baked goods including breads, pastries, desserts, and confections.
• Develop and execute pastry recipes while maintaining quality, consistency, and presentation standards.
• Manage the pastry section of the kitchen, including ordering ingredients, maintaining inventory, and minimizing waste.
• Ensure timely production and delivery of pastry items in coordination with service requirements.
• Innovate and suggest new dessert items or seasonal specials.
• Uphold cleanliness and hygiene standards in the pastry kitchen.
• Train and mentor junior staff in pastry techniques and kitchen best practices.
• Ensure compliance with food safety and sanitation regulations.
• Collaborate with the Executive Chef and other culinary team members for menu planning and presentation.

Skills, Experience & Educational Requirements

• Proven experience in pastry or bakery operations in a professional kitchen setting.
• Strong knowledge of dessert plating, dough preparation, chocolate work, and sugar artistry.
• Culinary Degree in Pastry Arts or equivalent certification.
• Attention to detail and creativity in dessert presentation.
• Ability to work under pressure and manage multiple tasks.
• Familiarity with food safety and HACCP procedures.
• Fluency in Greek and English; additional languages are a plus.
• Food safety certification required.