Pastry Chef de partie / Sous Chef

That
Daios Cove
takes its guests on a journey through the world of Greek and international gastronomy through six restaurants and bars with different atmospheres and styles. A modern approach characterizes the dishes you will create in our kitchens. You will combine local with seasonal ingredients to bring out strong flavors. In all dining areas we embrace the Cretan way of life: active, simple and unnecessary. This will also be reflected in the dishes you will create, where the protagonists are freshness, authenticity and incomparable taste.
In which of our kitchens will you create for the 2025 season?
We further strengthen our teams with the position:
Pastry Chef de partie / Sous Chef
for the Confectionery department.
Our Executive Chef and teams will support you to have a successful season, but the following are just as helpful:
Degree or Diploma in Pastry
At least 3 years experience in a similar position in a hotel or restaurant patisserie with mass production
Good knowledge of English
Excellent knowledge of materials, recipes and trends around confectionery
Ability to develop new ideas – creativity
Great attention to detail
Experience in team leadership
Positive attitude and good communication skills
Some of what we offer:
long season (9 months)
accommodation (for staff outside the area) in a single room
transfer from/to the hotel from/to the place of stay
parking on site if you have your own car
nutrition for everyone, even on your days off
trainings from internal and external partners
an environment that supports the growth and advancement of its people.
use of the resort's restaurants and bars (depending on location)
training or work opportunities outside of Greece, with partner hotels.
Send your resume today and we'll talk as soon as possible!