Executive Pastry Chef

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. 

Billed as ‘the first luxurious integrated resort in Jeddah’, Rixos Obhur Jeddah will meet the increasing demand for luxurious hospitality paired with high-quality leisure activities in the area. The resort will host guests in 250 residential units, including 176 rooms and 74 villas, as well as a fine-dining restaurant, two specialty beach restaurants and a lounge bar. Among its many highlights will be an exclusive private beach. Other amenities are to include a central ballroom for events, meeting rooms, a fitness center, a spa, kids and teens clubs, and several swimming pools. All of this will be set amid green landscaping, golden beaches and a port.

• • • To assist in delivering high quality bakery and pastry products to all Food and Beverage Outlet and Banquet.
    • To set, in close conjunction with Executive Chef, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan
    • To monitor all costs and recommend measures to control them.  To establish an integrated cost management plan.
    • To ensure that the Department Operational Budget is strictly adhered to.
    • To monitor all cost and recommend / institute measures to control them.
    • To review monthly forecasts and schedule resources accordingly.
    • To assign responsibilities to subordinates and to check their performance periodically.
    • To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
    • To monitor service and Food & Beverage standards in all outlets and banquets. 
    • Ensures that all bakery pastry preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
    • Ensures that all brigade follow the HACCP regulations and monitor regulations.
    • To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
    • To conduct frequent walk through inspections together with the Director of the Food & Beverage, Executive Chef, Steward Manager and Hygiene Officer.
    • To spend time in the outlets to ensure quality presentation of bakery and pastry products to meet all expectations
    • To ensure that all Departmental Operations Manuals are prepared and updated annually.
    • To ensure that all Kitchen forms and reports are forwarded in time to the Food & Beverage Office.
    • To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
    • To ensure that all recipes are followed strictly in order to achieve consistency of product and service

• Culinary Occupational degree/Certificate
• Previous experience in luxury hotels
• Financial planning skills
• Communication Skills

What we offer....

• An innovative and fast-growing international group, committed not only to building new hotels, but to creating a global brand.
• The opportunity to challenge the norm and work in a creative and rewarding environment.
• Member of a team that is passionate about creating great hotel experiences and building a portfolio of brands.
• Great discounts on the entire Ennismore family.
• Many opportunities to progress and change as part of a global family of brands.
• Regular team meetings, from our team cups to our annual parties (quite special!): we know how to have fun!

An annual calendar of diversity and inclusion events that gives you opportunities to learn, celebrate, and make a positive impact. opportunities to progress and grow in a diverse and global family of brands.