Pastry Sous Chef

About the role

Rixos, a hotel group established in 2000 in Turkey, is looking for an experienced and creative Pastry Sous Chef to join its culinary team in Phu Quoc, Vietnam. The role supports the Head Pastry Chef in overseeing all pastry operations, leading a team of pastry professionals, managing daily production and developing innovative pastry products.

Key responsibilities

• Oversee daily pastry production so that all items meet quality and presentation standards.
• Lead, mentor and supervise pastry kitchen staff, giving guidance on techniques, food safety and professional development.
• Develop and customize new pastry recipes using seasonal ingredients and contemporary trends.
• Manage inventory, ordering and cost control of pastry supplies while keeping optimal stock levels.
• Maintain a well-organized kitchen with efficient workflow and strict food safety and sanitation standards.
• Plan menus and execute special events and catering functions with the Head Pastry Chef and kitchen leadership.
• Train and evaluate team members on pastry techniques and kitchen protocols.
• Maintain equipment and ensure compliance with food safety regulations in a tropical kitchen environment.

Required profile

• Minimum 3 years of professional experience in a pastry kitchen.
• Proven supervisory or leadership experience managing pastry kitchen staff.
• Experience in a tropical climate or hospitality setting preferred.
• Certification in food safety or culinary arts is a plus.

Required skills

• Strong knowledge of pastry fundamentals, including laminated doughs, creams and plating techniques.
• Recipe development and customization of desserts.
• Food safety, sanitation and kitchen hygiene standards.
• Inventory management and cost control (preferred).
• Organizational and time management skills in a fast-paced environment.

What we offer

• A competitive package and plenty of development opportunities.
• The chance to join an international, fast-growing group building new hotels and a global brand.