Chef De Partie (Turkish Baklava)

About the role

The Chef De Partie will lead the preparation and presentation of traditional Turkish Baklava and related pastries for Rixos Hotels in Egypt. You will ensure every product meets the hotel’s quality, taste, and safety standards while delivering an authentic Turkish pastry experience.

Key responsibilities

• Prepare a variety of Turkish Baklava items, including pistachio, walnut, Şöbiyet, Bülbül Yuvası, Sarma and other specialties.
• Measure and set up all ingredients and mise en place for daily production.
• Handle filo/phyllo dough with precision to achieve the required thickness and layering.
• Control baking times and temperatures to produce evenly baked, crisp, golden pastries.
• Prepare and apply syrup correctly to maintain texture and sweetness without compromising crispness.
• Cut, portion, and plate finished products according to hotel presentation standards.
• Maintain strict personal hygiene, food safety, and sanitation practices throughout the production process.

Required profile

• Minimum 8 years of experience working with Turkish pastries or similar pastry production.
• Strong knowledge of HACCP and food safety management systems.
• Ability to work efficiently in a high‑volume kitchen environment.

Required skills

• Food Safety Management
• Presentation standards
• HACCP