Pastry sous chef (Chocolate specialty)

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.

We are seeking an experienced and creative Pastry Sous Chef with a specialty in chocolate to join our culinary team in Phu Quoc, Vietnam. In this role, you will support the Head Pastry Chef in overseeing all pastry and chocolate 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 chocolate-forward desserts that delight our guests.

• Oversee daily pastry and chocolate 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
• Specialize in chocolate work, including tempering, molding, ganache preparation, praline creation, and decorative chocolate elements
• Develop and customize new pastry and chocolate dessert recipes, incorporating seasonal ingredients and contemporary culinary trends
• Manage inventory, ordering, and cost control for pastry and chocolate 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, chocolate work, and kitchen protocols
• Monitor and maintain equipment, ensuring all pastry and chocolate tools are properly maintained and functioning
• Ensure compliance with all food safety regulations and company standards in a tropical kitchen environment

• Minimum 3-5 years of professional experience working in a pastry kitchen, with at least 2 years specializing in chocolate work
• Proven supervisory or leadership experience managing pastry kitchen staff
• Advanced expertise in chocolate tempering, molding, ganache preparation, and decorative chocolate techniques
• 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 and chocolate creations
• Familiarity with international chocolate brands and 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

• 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.