- Employment
- Seasonal
- Seniority
- Mid-Level
- Department
- Culinary & Food Production
- Posted
- Oct 23, 2026
About Belmond
Belmond is a distinguished name in luxury travel, curating exceptional hotels, trains, river cruises and safaris in some of the world’s most storied destinations. As an employer, Belmond offers the rare opportunity to contribute to experiences defined by heritage, artistry and deeply personal service, while belonging to a global hospitality house within the LVMH family. The company values intuitive excellence, cultural curiosity and respect for place, encouraging colleagues to become ambassadors of timeless travel. With roles spanning operations, gastronomy, wellness, sales and corporate functions, Belmond fosters careers shaped by craftsmanship, international perspective and the pursuit of unforgettable guest moments.
Hotel Cipriani, a Belmond Hotel, is seeking a dynamic Pastry Sous Chef to create innovative desserts and exceptional baked goods for its food and beverage venues. This full-time seasonal role runs from early April to mid-October 2027, with five working days and two days off each week; compensation is Level 3 under the Federalberghi CCNL, with gross monthly pay of €2,500–€2,600.
Role & Responsibilities
- Contribute to innovative pastry creations and exceptional baked goods for hotel guests.
- Prepare distinctive, authentic offerings across all hotel food and beverage venues, including breakfast, Room Service, Bar Gabbiano and Il Porticciolo restaurant.
- Lead, supervise and motivate commis and chef de partie team members with consideration and respect, fostering a positive working environment.
- Maintain compliance with food hygiene and sanitation regulations and kitchen health and safety standards.
- Manage priorities and remain effective under pressure during peak service periods.
Qualifications
- Proven previous experience as a Sous Chef in the pastry kitchen of a luxury hotel or a high-end restaurant.
- Good command of Italian and excellent communication skills, with respect for supervisors and colleagues.
- Non-EU candidates must hold all documents required to work in Italy at the time of application.
Skills
Experience
Previous experience as a Sous Chef in the pastry kitchen of a luxury hotel or a high-end restaurant.
Workplace
This position is based in Venice, Veneto, Italy.
Benefits
Seasonal fixed-term employment with the possibility of returning in subsequent seasons through priority rehire rights; Level 3 classification under the Federalberghi CCNL, with gross monthly pay of €2,500–€2,600; 13th- and 14th-month payments issued at the end of the contract and in July, respectively; company welfare at the beginning and end of the season; performance bonus for meeting the hotel’s quality targets from June to September; life insurance and supplementary health insurance; accommodation in the hotel property’s Staff House, with a staff-only canteen and laundry; in-person and online training, including language courses; access to Belmond employee programmes, including Belmond Discovering, which provides food and beverage discounts and complimentary stays at other group properties after reaching the minimum service requirement.
Culture
Belmond fosters a workplace culture rooted in exceptional hospitality, craftsmanship, and a deep respect for the heritage of its iconic hotels, trains, river cruises, and safari lodges. As an employer, it encourages employees to create memorable, highly personalized experiences while nurturing a collaborative, multicultural environment where service excellence and storytelling are central to everyday work.
About Cerulean
Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.
Frequently Asked Questions
The luxury industry is characterised by a diverse and nuanced nomenclature. Esteemed houses frequently employ proprietary terminology, and even within a single organisation like Belmond, titles may vary across global markets to reflect local conventions. To ensure absolute clarity, Cerulean assigns a standardised, industry-coherent canonical title to every listing. However, it is worth noting that this role is functionally synonymous with «Assistant Pastry Chef», «Deputy Pastry Chef», «Pastry Kitchen Supervisor», «Pastry Department Sous Chef», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.