Mr Rachid Rijaky

A highly accomplished and creative Pastry Chef with over 24 years of international luxury hospitality experience across Morocco, Libya, Kuwait, and Saudi Arabia. Proven expert in leading large-scale pastry and bakery operations, designing innovative menus, and mastering fine European desserts and refined oriental sweets. Strongly skilled in brand standards enforcement, cost optimization, and mentoring multicultural kitchen teams to deliver flawless culinary experiences.

Pastry Chef at Move Inn Hotel (2025-04 – Present)

• Direct daily operations of the pastry and bakery sections, ensuring consistent premium quality, presentation, and culinary creativity.
• Support brand standards comprehensively through targeted staff training, dynamic leadership, and performance assessments.
• Innovate seasonal dessert menus while optimizing ingredient sourcing, portion management, and waste reduction.

Pastry Chef at Mövenpick Hotel (2018 – 2025)

• Managed menu design and production for high-volume banquets, international buffets, and corporate functions.
• Maintained strict adherence to local food hygiene protocols, elevating team readiness and kitchen sanitation.
• Supervised inventory controls and raw material allocation to align consistently with targeted food cost benchmarks.

Pastry Chef at Tonino Lamborghini Lounge (2016 – 2018)

• Curated modern, upscale European pastry ranges tailored specifically for a high-end luxury boutique lounge.
• Crafted artistic decorations and boutique confectionery assortments.

Pastry Chef at Mövenpick Hotel (2011 – 2016)

Chef de Partie (Pastry) at Radisson Blu Hotel (2009 – 2011)

Demi Chef de Partie (Pastry) at Corinthia Hotel (2005 – 2009)

First Commis Pastry & Bakery at Aymane Pastry & Bakery / Le Voter (2001 – 2005)

Diploma in Pastry in Pastry – Marrakech, Morocco (2000 – 2001)

Baccalaureate – Morocco (1999 – 2000)