About the Role Reporting to the Executive Pastry Chef, you will be responsible for coordinating daily tasks at your pastry station. You will oversee the preparation of pastry items for guest orders, ensuring consistent quality is delivered in every product while following recipe cards as well as production, portion, and presentation standards. You will complete mise en place and set up pastry stations for service, always maintaining a safe and sanitary work environment as per HACCP, dating food containers and ensuring all perishables are kept at proper temperatures. You will help check pars and assist in setting up plans and actions to control food waste, developing and mentoring the Commis de Partie while ensuring all guests receive the highest levels of pastry excellence consistently. What You Will Do Participate in the preparation of pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mise en place and set‑up station for breakfast, lunch, and/or dinner service. Start pastry items that are prepared ahead of time, making sure not to prepare beyond estimated needs. Train, motivate, recommend discipline, and supervise the work of pastry employees ensuring that all cultural and core standards are met. Operate, maintain and properly clean pastry equipment, including mixers, ovens, food processors, sheeters, chocolate tempering tools, and all small pastry appliances required for production. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out‑of‑stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. What You Bring High school education, pastry school or culinary institute education or equivalent experience. At least three years of pastry experience or related work experience in luxury hotels and/or stand‑alone fine dining restaurants or restaurant groups. International experience would represent an asset. Advanced pastry knowledge is expected for this position. Previous supervisory experience is preferred. Good knowledge of classic and contemporary pastry techniques, Italian and international desserts, and recipe preparation, along with the ability to multi‑task and excellent organizational skills. A team player who brings creativity, precision and passion to the guest experience. Ability to operate, maintain and properly clean pastry equipment such as mixers, ovens, food processors, sheeters, chocolate tools and standard kitchen equipment; proficient knife and pastry skills and ability to multi‑task. Knowledge of English is required. What We Offer Competitive Salary, wages, and a comprehensive benefits package Excellent Training and Development opportunities Complimentary Dry Cleaning for Employee Uniforms Meals available at our Employee Restaurant Employee Experience initiatives: from annual themed employee party to many ESG events throughout the year Employee Recognition Programs Opportunities to build a successful career with global potential Schedule & Hours This is a full‑time position The candidate must have a flexible schedule and work also on weekends and holidays. This position is based at the San Domenico Palace in Taormina and the contract is seasonal. You must possess the legal right to work in Italy. #J-18808-Ljbffr