Chef de Partie - Pastry

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.

Key Responsibilities:

1. Food Preparation & Cooking

• Supervise and prepare dishes according to hotel standards and recipes.
• Ensure consistency in food quality, presentation, and taste.
• Manage cooking techniques and timings to maintain efficiency.

2. Kitchen Operations & Management

• Oversee a specific section (e.g., grill, sauce, pastry, fish, or meat).
• Train and mentor junior chefs and commis chefs.
• Coordinate with other kitchen sections for smooth service.

3. Hygiene & Food Safety

• Maintain strict hygiene and food safety standards (HACCP).
• Ensure proper storage, labeling, and handling of ingredients.
• Monitor kitchen cleanliness and ensure compliance with health regulations.

4. Inventory & Cost Control

• Manage stock levels and minimize wastage.
• Assist in ordering and inventory management.
• Control portion sizes to maintain food costs.

5. Collaboration & Communication

• Work closely with the Sous Chef and Executive Chef for menu planning.
• Communicate effectively with front-of-house staff regarding special requests.
• Contribute to menu innovation and seasonal changes.

• Education: Diploma or degree in Culinary Arts or a related field.
• Experience: Minimum 2-3 years of experience as a CDP or in a similar role within a five-star hotel or fine dining restaurant.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.