Pastry Chef de Partie — Luxury Hotel, Seasonal

Belmond Ltd.; Taormina; On-site; EUR 30,000 - 45,000; Full time

Benefits offered by this job

Seasonal contract

Corporate welfare

FAST insurance

Meals provided

Team events

Staff canteen meals

Training programs

Luxury environment training

Job summary

Grand Hotel Timeo, a Belmond Hotel, is seeking a passionate Chef de Partie Pastry to lead the pastry section, crafting seasonal, high-quality desserts, pastries, and baked goods for guests across restaurant, banquets, and events.

You will work under the Executive Pastry Chef, collaborating with the brigade, upholding sustainability and HACCP standards while mentoring commis pastry staff in a world-class luxury environment.

Qualifications

• At least 2 years of experience in pastry within luxury hotels or fine-dining settings.
• Excellent knowledge of culinary techniques and ingredients, with a focus on seasonality and quality.
• Ability to work effectively in a team and adapt to fast-paced service.
• Strong adherence to procedures and meticulous attention to detail.

Responsibilities

• Pastry section management: autonomously run the pastry kitchen to ensure high-quality desserts, pastries, and baked goods.
• Recipe execution: prepare and present pastries, desserts, and breads per Executive Pastry Chef’s guidelines.
• Brigade collaboration: work with the pastry and main kitchen brigades to ensure efficient service across all venues.
• Sustainability: promote responsible kitchen practices, minimize waste, and source seasonal ingredients per Belmond policies.
• Hygiene and safety: maintain a clean, organized, temperature-controlled pastry station compliant with HACCP.
• Team support: train and onboard commis de cuisine pastry and foster a collaborative environment.

Skills

Culinary techniques

Team player

Attention to detail

Job description

Grand Hotel Timeo, a Belmond Hotel, is seeking a passionate Chef de Partie Pastry to lead the pastry section, crafting seasonal, high-quality desserts, pastries, and baked goods for guests across restaurant, banquets, and events.

You will work under the Executive Pastry Chef, collaborating with the brigade, upholding sustainability and HACCP standards while mentoring commis pastry staff in a world-class luxury environment.