Chef de Partie – Pastry
5 days ago
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
Key Responsibilities:- 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.
- 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.
- 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.
- Inventory & Cost Control
- Manage stock levels and minimize wastage.
- Assist in ordering and inventory management.
- Control portion sizes to maintain food costs.
- 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.
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