On-Site Luxury Pastry Chef in Venice

San Clemente Palace Venice; Venezia; On-site; EUR 32,000 - 48,000; Full time

Job summary

San Clemente Palace Venice is seeking an experienced Pastry Chef to lead high-quality pastries and desserts for hotel outlets and events. You will plan daily production of breads, cakes, tarts, and specialty items, ensuring consistent taste, texture, and presentation.

The role involves organizing the pastry kitchen, managing inventory, upholding hygiene standards, and collaborating with the culinary team to design seasonal menus and signatures.

Qualifications

• Strong bakery and baking skills.
• Proficiency in food preparation and cooking techniques.
• Understanding of kitchen hygiene, food safety regulations, and best practices for ingredient storage and handling.
• Previous experience as a Pastry Chef or in a similar pastry-focused position, ideally in luxury hospitality or fine dining.
• Ability to work efficiently in a fast-paced environment, manage multiple orders, and maintain high standards under pressure.
• Strong attention to detail, creativity in dessert design and flavor combinations, and commitment to consistent quality.
• Effective communication and teamwork skills, with the ability to coordinate with chefs, service staff, and management.
• Relevant culinary or pastry education or certification is highly beneficial.

Responsibilities

• Organize the pastry kitchen and manage inventory of ingredients.
• Maintain hygiene and safety standards across the pastry operation.
• Design seasonal and signature dessert menus in collaboration with the culinary team.
• Support cost control and minimize waste in daily production.
• Train junior pastry staff and mentor junior team members.
• Adapt recipes to guest preferences and dietary requirements while maintaining quality.

Skills

Bakery skills

Education

Culinary/pastry education

Job description

San Clemente Palace Venice is seeking an experienced Pastry Chef to lead high-quality pastries and desserts for hotel outlets and events. You will plan daily production of breads, cakes, tarts, and specialty items, ensuring consistent taste, texture, and presentation.

The role involves organizing the pastry kitchen, managing inventory, upholding hygiene standards, and collaborating with the culinary team to design seasonal menus and signatures.