Pastry Chef

Company Description San Clemente Palace Venice is a luxury hospitality destination located on a private island in the Venetian lagoon, offering high-end accommodations, fine dining, and curated guest experiences. The property focuses on delivering refined service and exceptional culinary standards, with particular attention to premium ingredients and artistic presentation. The culinary team collaborates closely to create memorable dining moments that reflect both local Venetian traditions and international influences. Team members are encouraged to share their creativity while maintaining consistency, quality, and food safety across all outlets.

Role Description This full-time Pastry Chef role is an on-site position based in Venice. The Pastry Chef will plan, prepare, and execute a range of pastry, bakery, and dessert items for restaurants, banquets, room service, and special events. Daily tasks include organizing the pastry kitchen, overseeing mise en place, baking and finishing desserts, managing production schedules, and ensuring consistency in taste, texture, and presentation. The role also involves supervising and training pastry team members, coordinating with the Executive Chef and other kitchen sections, and monitoring stock levels, ordering, and storage of pastry ingredients. The Pastry Chef will maintain strict hygiene and food safety standards, support menu development and seasonal offerings, and help manage food costs and waste control.

Qualifications

• Strong pastry and bakery foundation, with skills in Bakery and Baking for a variety of breads, viennoiserie, cakes, and plated desserts.
• Hands-on Food Preparation skills, including mise en place, portioning, and efficient organization in a high-volume, high-end environment.
• Proficiency in Cooking and Culinary Skills, with an understanding of flavor balance, textures, and plating techniques suitable for luxury hospitality.
• Formal culinary or pastry education, apprenticeship, or equivalent on-the-job experience in fine dining or luxury hotels.
• Proven experience in a Pastry Chef or senior pastry role, including team supervision and training.
• Knowledge of food safety, hygiene standards, and HACCP procedures.
• Ability to work flexible hours, including weekends and holidays, and perform effectively under pressure.
• Strong communication and collaboration skills, with the ability to coordinate with multi-cultural kitchen and service teams.
• Creativity in dessert design, seasonal menu development, and special event offerings.
• Basic computer skills for inventory, ordering, and recipe documentation; familiarity with hotel or restaurant kitchen systems is an advantage.

Contract until . Might be extended

Staff House Upon Availability

Free Shuttle to San Marco

Meal at House Canteen