Bakery Chef de partie

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're looking for an experienced and detail-oriented Bakery Chef de partie to join our culinary team in Phu Quoc, Vietnam. In this role, you will oversee the bakery and pastry section of our kitchen, managing daily production, maintaining quality standards, and leading a team of bakers and pastry assistants. You will be responsible for creating exceptional baked goods and pastries while ensuring efficient operations and adherence to food safety protocols in our fast-paced hospitality environment.

• Oversee all bakery and pastry production, including bread, pastries, desserts, and specialty items
• Manage inventory, ordering, and cost control for bakery section supplies and ingredients
• Develop and execute daily production schedules to meet service demands and quality standards
• Train, supervise, and mentor bakery team members, ensuring consistent performance and adherence to recipes and techniques
• Maintain strict food safety and sanitation standards in compliance with local and international regulations
• Analyze production metrics and implement process improvements to enhance efficiency and reduce waste
• Collaborate with executive chefs and other kitchen sections to coordinate menu planning and special events
• Customize recipes and techniques to accommodate dietary requirements and seasonal ingredients
• Conduct quality control checks on all baked goods before service to ensure consistency and presentation standards
• Manage equipment maintenance and troubleshoot technical issues with bakery machinery
• Document production records, portion costs, and daily reports for management review

• Minimum 5 years of professional experience in a bakery, pastry, or fine dining kitchen environment
• Proven experience working as a Chef de partie or equivalent supervisory role in a kitchen brigade
• Advanced knowledge of baking techniques, pastry preparation, and bread production methods
• Strong understanding of food safety protocols and HACCP principles
• Proficiency with bakery equipment including commercial ovens, mixers, proofing boxes, and pastry tools
• Excellent organizational and time management skills with ability to manage multiple production priorities
• Demonstrated leadership ability with experience training and managing kitchen staff
• Knowledge of food costing, recipe development, and production planning
• Ability to work in a fast-paced environment and adapt to changing demands
• Strong attention to detail and commitment to maintaining high quality standards
• Excellent communication and interpersonal skills
• Flexibility to work varied shifts, including early mornings and weekends as required
• Food Safety Certification or willingness to obtain certification
• Experience in international or resort hospitality settings is preferred
• Familiarity with tropical climate baking considerations is advantageous

• 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.