Sous Chef - Pastry

Company Description

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Job Description

We are seeking an experienced and creative Pastry Sous Chef to join our culinary team in Phu Quoc, Vietnam. In this role, you will support the Head Pastry Chef in overseeing all pastry operations, ensuring the highest standards of quality, creativity, and consistency. You will be responsible for leading a team of pastry professionals while managing daily production, maintaining food safety protocols, and developing innovative pastry products that delight our guests.

• Oversee daily pastry production, ensuring all items meet our exacting quality standards and presentation requirements
• Lead, mentor, and supervise pastry kitchen staff, providing guidance on techniques, food safety, and professional development
• Develop and customize new pastry recipes, incorporating seasonal ingredients and contemporary culinary trends
• Manage inventory, ordering, and cost control for pastry supplies while maintaining optimal stock levels
• Maintain meticulous organization of the pastry kitchen, ensuring efficient workflow and adherence to food safety and sanitation standards
• Collaborate with the Head Pastry Chef and kitchen leadership to plan menus and execute special events and catering functions
• Train and evaluate team members on pastry techniques and kitchen protocols
• Monitor and maintain equipment, ensuring all pastry tools are properly maintained and functioning
• Ensure compliance with all food safety regulations and company standards in a tropical kitchen environment

Qualifications

• Minimum 3 years of professional experience working in a pastry kitchen
• Proven supervisory or leadership experience managing pastry kitchen staff
• Strong knowledge of pastry fundamentals, including laminated doughs, creams, and plating techniques
• Proficiency in recipe development and the ability to customize desserts to meet specific requirements
• Excellent organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment
• Comprehensive understanding of food safety, sanitation, and kitchen hygiene standards
• Strong collaborative and communication skills with the ability to work effectively within a team
• Attention to detail and commitment to maintaining consistent quality in all pastry creations
• Familiarity with contemporary pastry trends
• Experience working in a tropical climate or hospitality setting is preferred
• Knowledge of inventory management and cost control in a culinary environment is preferred
• Certification in food safety or culinary arts is a plus

Additional Information

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.