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Executive Pastry Chef

Costa Navarino, Greece, Greece, 240 01

Executive Pastry Chef

  • Costa Navarino, Greece
  • Kitchen Division
  • Full time

We are looking for an Executive Pastry Chef to join our pre-opening team at Mandarin Oriental Costa, Navarino.

Mandarin Oriental, Costa Navarino will be located on the southwest coast of the Peloponnese, one of the most unspoiled and breath-taking landscapes in the Mediterranean, and 45 minutes’ drive from Kalamata International Airport.

The beachfront resort will be part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It will comprise 99 guest rooms, including 48 pool villas, all with outdoor terraces and sea views, along with five restaurants and bars.

Mandarin Oriental, Costa Navarino will position itself as an exclusive resort hideaway in Greece, providing the best of barefoot luxury art of living.

Mandarin Oriental, Costa Navarino will differentiate themselves from other resorts through a flawless execution paired with offering of creative bespoke experiences tailormade for each guest. Exceptional staff will truly delight and satisfy each and every guest with our exemplary Legendary Quality Services emphasizing a sense of place mixed with our Oriental heritage.

The Executive Pastry Chef is responsible for the proper running of the pastry and bakery department as a whole including Restaurants, Lounge, cake-shops, retail and outside catering. He/She is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by their subordinates.

The Executive Pastry Chef reports directly to the Executive Chef or Executive Sous Chef (in the absence of the Executive Chef). The positions of Assistant Pastry Chef, Chief Baker will report to the Pastry Chef.

The Executive Pastry Chef will be responsible for:

  • Ensuring smooth running of pastry operations and maintain standards within budget and outlet areas.
  • Technical knowledge and job skills training including effective use of provided materials.
  • Creativity and innovation, striving for continuous improvement.
  • Foster positive thinking and motivation within pastry kitchens by giving active assistance and advice on more effective ways of running the pastry department.
  • Research, and create under the supervision of the Executive Chef any new products, new pastry cakes and dishes. Be aware of new trends and keep abreast with any changes in the market.
  • Plan in conjunction with the Executive Chef and the Director of Food & Beverages on activities, promotions, menu implementations according to the annual marketing plans.
  • Check at all times on the quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the preset standards, the preordained portion size, and that all staff follow the proper procedure and recipes.
  • Upgrade constantly any decoration or show pieces provided on buffets, cake counter or others to achieve the most efficient merchandising possible. Must always be on the look out to improve the general production as a whole.
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Assist the Executive Chef in compiling the annual marketing plans and budgets.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Find ways to improve the efficiency of the operations, which will benefit our clients.
  • Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
  • Plan co-ordinate and supervise all menu implementations in a timely manner.
  • Assist in the preparation and control of daily and weekly market lists.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Constantly strive to improve kitchen operating procedures.
  • Propose and initiate when approved, new services and products for our guests.
  • To participate in local community pastry demonstrations, exhibitions and competitions as required
  • Support the Executive Chef for maintaining the agreed food cost ensuring quality of product
  • Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards
  • Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
  • Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving
  • Be fully responsible for the labour budget of the kitchen department.
  • Be responsible for and accountable for the departmental operating budget
  • Handle customer comments and complaints and take swift corrective action after consultation with the Executive Chef.
  • Relate guests’ comments, positive or negative, to the Executive Chef or the Director of F&B and take proper actions.

What are we looking for?

  • Globally recognized culinary qualification and previous relevant experience in leading pastry kitchens
  • Technical knowledge and job skills training including effective use of the provided materials
  • Menu planning and recipes knowledge
  • Cost control awareness and ability to keep to budgets
  • Good kitchen organization experience
  • Local and international food and beverage awareness


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