Executive Pastry Chef at Accor

, Kien Giang, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

27 Sep, 26

Salary

0.0

Posted On

29 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Bakery Management, Budgeting, Food Cost Control, HACCP Compliance, Menu Development, Staff Training, Operational Planning, Recipe Standardization, Leadership, Forecasting, Yield Management, Guest Relations, Kitchen Setup, SOP Implementation, English Fluency

Industry

Hospitality

Description

Company Description 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. Job Description Rixos Phu Quoc is seeking a dynamic and commercially minded Executive Pastry Chef to lead our Bakery and Pastry operations across all Food & Beverage outlets. Reporting directly to the Executive Chef, this role is responsible for delivering exceptional quality, creativity, and consistency while driving financial performance and operational excellence. The Executive Pastry Chef will oversee the full spectrum of pastry and bakery production, ensuring that all products meet the highest standards of presentation, taste, and innovation. Working closely with the Executive Chef, you will contribute to monitoring costs, review forecasts, plan resources accordingly, and ensure that operational budgets are adhered to. Operational leadership will be at the heart of your role. You will assign responsibilities, monitor performance, prepare weekly schedules aligned with business needs, and ensure smooth day-to-day operations of the Bakery & Pastry Department. Quality, hygiene, and compliance are non-negotiable. You will ensure that all pastry preparation and presentation meet hotel standards and local regulations, with full adherence to HACCP requirements. Working closely with the Hygiene Officer, Stewarding Manager, and F&B leadership team, you will conduct regular inspections and maintain the highest sanitation practices. As a leader, you will cultivate a professional, warm, and guest-focused culture within the brigade. You will build strong relationships with guests, respond proactively to feedback, and ensure your team consistently reflects the brand’s luxury positioning. You will conduct performance appraisals, provide regular coaching, and actively identify and develop emerging talent for future growth within the group. This is a leadership opportunity for a passionate pastry professional who combines creativity with commercial discipline, operational rigour with guest connection, and technical mastery with mentorship. If you are ready to lead one of Vietnam’s most exciting luxury pastry operations and elevate the Rixos culinary experience to the next level, we invite you to apply. Qualifications Proven experience as an Executive Pastry Chef or Senior Pastry Chef within a high volume five-star hotel or international resort environment. Demonstrated pre-opening experience, with the ability to build pastry operations from the ground up — including kitchen setup, equipment specification, menu development, recruitment, training, and SOP implementation. Strong commercial acumen with experience managing departmental budgets, food cost control, forecasting, yield management, and operational planning. In-depth knowledge of HACCP standards, food safety regulations, and international sanitation requirements. Strong ability to maintain recipe integrity, standardisation, and consistency across multiple outlets. Passion for innovation, global pastry trends, seasonal ingredients, and continuous product development. Fluent in English (written and spoken) — essential for communication within the international leadership team and brand standards compliance. International exposure in Asia or resort destinations is highly desirable. Culinary diploma or professional pastry qualification from a recognised institution. Additional Information 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. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead the Bakery and Pastry operations across all F&B outlets, ensuring exceptional quality, creativity, and consistency. Manage departmental budgets, operational planning, and lead the pastry brigade while adhering to strict hygiene and HACCP standards.