Pastry Chef📣 Job Ad

The Role:
As the Executive Pastry Chef, you will oversee the pastry kitchen's development and operation. Your primary responsibility will be to ensure high-quality, innovative pastry items for all dining outlets, events, and catering services. You will manage a team of pastry chefs, design creative menus, maintain quality standards, and ensure smooth kitchen operations.

Key Responsibilities:

• Design and create innovative, seasonal, and visually appealing pastry menus for all outlets and events.
• Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas.
• Ensure all pastry products meet the standards for taste, presentation, and consistency.
• Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed.
• Conduct regular quality checks to maintain high standards in every aspect of pastry production.
• Manage the pastry department’s budget efficiently while controlling food costs.
• Monitor inventory and procurement of pastry ingredients to maintain adequate stock levels.
• Analyze sales reports and forecast demand for preparation of the correct quantity of products.
• Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality.
• Develop and execute training programs to enhance staff skills.
• Schedule, supervise, and evaluate team members for smooth kitchen operations.
• Deliver exceptional pastry experiences surpassing guest expectations.
• Enforce adherence to health and safety regulations in the kitchen.
• Ensure cleanliness and organization of the pastry kitchen to comply with sanitation standards.

Qualifications:

• Proven experience as an Executive Pastry Chef in a hotel or restaurant.
• Extensive knowledge of classical and contemporary pastry techniques.
• Strong leadership and team management skills.
• Excellent organizational, time-management, and problem-solving abilities.
• Ability to work creatively within budget constraints.
• Strong understanding of food safety regulations and quality control standards.
• Exceptional communication skills with the ability to collaborate effectively.
• Culinary degree or equivalent qualification preferred.

Join Rixos Hotels as a WAITER!
Rixos Hotels, established in 2000 in Turkey, offers a unique blend of luxury and culture, inviting you to be part of an exceptional hospitality experience.

Job Responsibilities:

• Provide professional, efficient, and flexible service at all times, adhering to Rixos Standards of Performance.
• Rotate through various sub-departments within the Food & Beverage Division as assigned.
• Carry out additional duties as assigned by the Assistant Manager and supervisor.
• Perform established opening and closing procedures for your work area.
• Demonstrate thorough knowledge of food and beverage menu items to recommend combinations and upsell alternatives.
• Maintain cleanliness and organization of your work area at all times.
• Handle guest inquiries courteously and efficiently, establishing a rapport with guests.
• Monitor operating supplies to reduce spoilage and wastage.
• Report guest complaints to supervisors and assure follow-up.
• Assist in the inventory of operating equipment.
• Report for duty punctually in correct uniform and name tag, maintaining high standards of personal appearance and hygiene.
• Comply with local legislation and hotel policies.
• Participate in training and meetings as required.

Qualifications:
Diploma or degree in vocational hospitality; freshers or those with 1 year experience in 4-5 star hotels are welcome to apply.