Junior Pastry Sous Chef | Pre-Opening Luxury

The Pyrmont Curaçao Beach Resort; Netherlands; Remote; EUR 37,000 - 56,000; Full time

Job summary

The Pyrmont Curaçao Beach Resort, opening as part of the Autograph Collection by Marriott, is seeking a Jr. Pastry Sous Chef to support the Pastry Chef in delivering high-volume, high-quality pastry production aligned with luxury resort standards.

Join our pre-opening team to help in menu development, kitchen setup, recipe standardization, and staff onboarding while ensuring strict food safety and cost controls in a dynamic environment.

Qualifications

• Requires culinary diploma or professional pastry certification.
• Minimum 3–5 years of pastry experience in hotel, resort, or high-volume hospitality environment.
• Pre-opening experience preferred or readiness for pre-opening environment.

Responsibilities

• Assist Pastry Chef in developing pastry menus aligned with resort concept and Marriott standards.
• Support recipe development, standardization, and portion control guidelines.
• Participate in hiring, interviewing, and onboarding pastry team members.
• Assist in training materials, SOPs, and operational procedures.
• Oversee daily pastry production and ensure quality/presentation standards.
• Monitor inventory, ordering, and waste minimization.
• Ensure compliance with Marriott food safety and hygiene standards.
• Collaborate with culinary leadership and support events pastry production.

Skills

Pastry production

Menu development

Team leadership

Inventory management

Food safety

Training & mentoring

Pre-opening experience

Education

Culinary diploma or professional pastry certification

Job description

The Pyrmont Curaçao Beach Resort, opening as part of the Autograph Collection by Marriott, is seeking a Jr. Pastry Sous Chef to support the Pastry Chef in delivering high-volume, high-quality pastry production aligned with luxury resort standards.

Join our pre-opening team to help in menu development, kitchen setup, recipe standardization, and staff onboarding while ensuring strict food safety and cost controls in a dynamic environment.