Pastry Chef - MAKRIS Restaurant at Domes of Elounda

A place to begin. A place to belong. 

Great hospitality is personal. It lives in the people who notice, care and lead the way. At Domes Resorts, we create moments our guests never forget and a workplace where talented people make their mark and build lasting careers. 

We are one of the most awarded lifestyle hospitality groups in Greece and one of the fastest growing in Europe, with new openings almost every year. A growing portfolio of distinctive brands, affiliations with Marriott and Hilton, and handpicked destinations from Crete, Rhodes, the Ionian Islands, Chalkidiki and the Cyclades to Athens, Portugal and Spain. 

MAKRIS in Domes of Elounda

Domes Resorts lands in Elounda, introducing a degustation restaurant located in Domes of Elounda, Autograph Collection Resort. Our talented, Michelin Starred Chef Patron Petros Dimas, alongside with a team of culinary experts will create the ultimate fine dining experience based on Greek creative cuisine.

About the role 

As Pastry Chef at Makris Restaurant of Domes of Elounda, you will master the art and science of pastry, from perfect pastries, cakes and chocolates to beautifully plated desserts that make every meal memorable. Bringing both creative and technical skill, you will also run the pastry section, train the team, manage stock and keep the highest standards of quality and safety.

**Important:
Only candidates with proven Michelin-starred restaurant experience or equivalent high-end fine-dining background will be considered.

What you will do 

Pastry and bakery production 

• Create daily and seasonal dessert menus that complement our culinary offer and guest preferences, always to the highest standard. 

• Oversee all pastry production, including baking, decorating and plating desserts, pastries and baked goods to our recipes and standards. 

• Maintain strict quality control for consistency, freshness and flavour, with regular tastings and checks on presentation. 

Stock and cost control 

• Manage pastry stock, monitor ingredient levels and place orders as needed, working with the Executive Chef, Sous Chef and suppliers. 

• Keep waste to a minimum and use ingredients efficiently. 

• Work with purchasing to source high quality ingredients at competitive prices. 

Team leadership and training 

• Supervise the pastry team during service, delegate effectively and give guidance and training. 

• Make sure staffing levels meet business needs. 

Food safety and hygiene 

• Enforce strict hygiene practices in the pastry kitchen, including equipment care, cleaning schedules and compliance with health regulations. 

• Apply correct food handling procedures to prevent contamination.