Pastry Chef at Accor

, Kiên Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

10 Mar, 26

Salary

0.0

Posted On

10 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Pastry Techniques, Leadership, Team Development, Menu Development, Food Safety, Hygiene Regulations, Inventory Control, Cost Management, Presentation Skills, Time Management, Customer Focus, Creativity, Vietnamese Cuisine Knowledge, Microsoft Office, Kitchen Management Software

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 We are seeking a visionary and innovative Pastry Chef to join our luxury resort in the beautiful island of Phu Quoc, Vietnam. As the leader of our pastry team, you will be responsible for overseeing all aspects of pastry and bakery operations, creating exquisite desserts that delight our guests and showcase the flavors of Vietnam. Lead and mentor a team of pastry professionals, fostering a collaborative and innovative work environment Develop and implement seasonal menus, special event offerings, and signature desserts that reflect both international and local culinary traditions Ensure consistent quality and presentation of all pastry items across our restaurants, room service, and special events Collaborate with the Executive Chef and F&B team to create cohesive dining experiences Manage daily operations of the pastry kitchen, including scheduling, inventory control, and cost management Maintain strict adherence to food safety standards and hygiene regulations Source high-quality ingredients, with a focus on local Vietnamese products Participate in culinary promotions, guest engagements, and media events as a brand ambassador Continuously innovate and stay updated with the latest pastry trends and techniques Qualifications Culinary degree or equivalent certification in pastry arts Minimum 5-7 years of experience in luxury hotels or fine dining establishments, with at least 3 years in a leadership role Proven expertise in both classical and modern pastry techniques Strong leadership skills with the ability to inspire and develop team members Excellent organizational and time management abilities Proficiency in kitchen management software (e.g., Opera, GoConcierge, HotSOS) and Microsoft Office suite Knowledge of Vietnamese cuisine and local ingredients; ability to incorporate these into innovative dessert creations Fluency in English; knowledge of Vietnamese is a plus Detail-oriented with a keen eye for presentation and quality control Ability to work effectively in a fast-paced, customer-focused environment Physical stamina to stand and walk for extended periods, and perform tasks requiring manual dexterity Flexibility to work varying shifts, including weekends and holidays Passion for creating memorable dining experiences and a commitment to culinary excellence Additional Information What awaits you... 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.

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Responsibilities

The Pastry Chef will oversee all aspects of pastry and bakery operations, leading a team to create exquisite desserts that reflect local and international culinary traditions. Responsibilities include managing daily operations, ensuring quality and presentation, and collaborating with the Executive Chef and F&B team.