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Pastry Sous Chef

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Four Seasons

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Location:
Greece , Mykonos

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

The Pastry Sous Chef will be responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality and driving operations as a day-to-day support to the restaurant Head Chef. The ideal candidate is a skilled Chef and Manager with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.

Job Responsibility:

  • Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning
  • Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items including Bakery and in room dinning
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
  • Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations
  • Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory
  • Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams
  • Operate, maintain, and ensure proper cleaning of all kitchen equipment
  • The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste

Requirements:

  • Culinary arts education, or equivalent experience
  • Minimum 3 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge including Bakery, Patisserie and Chocolate work
  • Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times
  • Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations
  • Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting
  • keen eye for detail, strong organizational skills, and the ability to deliver results under pressure
  • Applicants are highly recommended to have previous experience in a luxury Resort setting or Fine dining Restaurants
  • All applicants must possess the legal right to work in Greece

Additional Information:

Job Posted:
January 18, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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