Junior Sous Chef - Pastry

About the Company

Radisson Hotel Group ranks among the world's leading hotel chains, boasting over 1,460 properties across more than 95 countries. Known for its commitment to "Every Moment Matters" and a distinctive "Yes I Can!" service culture, the group places great emphasis on its people as key drivers of business success. Employees, known as Moment Makers, work collaboratively to foster an engaging, empowering, and dynamic work environment.

Role Summary

As a Junior Sous Chef in the pastry department, you will support the management and coordination of all pastry kitchen operations. Your role includes ensuring the consistent production of top-tier desserts, pastries, and baked items in line with quality standards, while maintaining stringent control over costs, food safety, and operational efficiency. You will also take charge of the pastry section when the Sous Chef is unavailable.

Key Responsibilities

• Lead and supervise Pastry Chefs de Partie and other kitchen personnel, conducting daily briefings covering functions, dessert specials, and menu details.
• Manage the preparation, presentation, and portion control of all dessert and pastry products prior to service.
• Handle inventory management through establishing store requisitions, coordinating stock pick-ups, enforcing mise-en-place rotation, and assisting with monthly stock audits.
• Oversee food cost margins by minimizing wastage and ensuring no food leaves the kitchen without authorized captain orders.
• Implement and uphold Radisson Blu and HACCP standards related to food processing, storage hygiene, personal grooming, and general kitchen cleanliness.
• Adopt a proactive "Yes I Can!" approach, providing support to other kitchen sections during peak demands or operational necessities.

Qualifications and Requirements

• Demonstrated experience in pastry operations within a 5-star hotel environment, preferably at levels of Senior Pastry Chef de Partie or Junior Sous Chef.
• Sound expertise in pastry arts, baking techniques, dessert styling, and recipe implementation.
• Certification in HACCP or equivalent international food safety and hygiene standards.
• Proven capability to train, inspire, and supervise kitchen teams, with excellent communication skills facilitating coordination between production and service staff.
• Knowledge of kitchen safety protocols, including first aid, fire safety, and evacuation procedures.
• Energetic and quality-oriented mindset aligned with corporate ethics and hospitality service standards.

Why Work With Radisson Hotel Group?

• Engage in a hospitality culture that creates exceptional and memorable experiences daily with a spirited team environment.
• Access extensive growth opportunities through learning and career development initiatives.
• Work within an inclusive, supportive, and diverse workplace enriched by employee resource groups and inclusion projects.
• Express your ambitions with empowerment to influence hospitality, community, and beyond.
• Benefit from global and local perks, including special hotel rates worldwide and country-specific rewards.

Additional Information

Radisson Hotel Group welcomes candidates from all walks of life and encourages applications from individuals with diverse backgrounds and abilities. They also offer accommodations during the application process as needed.