Junior Sous Chef (Pastry & Bakery)

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

At Radisson Collection Resort Galle, our success is driven by culinary excellence, innovation, and a commitment to creating exceptional guest experiences. We are seeking a passionate and skilled Junior Sous Chef – Pastry & Bakery to support our pastry operations and help deliver outstanding desserts, breads, and baked goods that exceed guest expectations.

Responsibilities

Assist the Executive Pastry Chef/Sous Chef in the daily operation of the pastry and bakery kitchen.; Prepare and present high-quality pastries, desserts, breads, cakes, viennoiserie, and other baked items according to hotel standards.; Ensure consistency in taste, quality, presentation, and portion control across all pastry and bakery products.; Support the development of seasonal dessert menus and creative bakery offerings while following brand standards.; Supervise and guide Commis Chefs and Demi Chefs, providing training and coaching to maintain high performance.; Monitor mise en place and production schedules to ensure timely service for restaurants, banquets, and special events.; Maintain food cost control by minimizing waste and ensuring efficient use of ingredients.; Assist with inventory management, stock rotation (FIFO), ordering, and receiving of pastry and bakery ingredients.; Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards.; Maintain cleanliness and proper maintenance of pastry equipment and work areas.; Work closely with the culinary and Food & Beverage teams to ensure seamless service and guest satisfaction.; Monitor guest feedback and contribute ideas to continuously improve pastry and bakery offerings.; Stay informed about current pastry techniques, baking trends, and innovative presentation styles.

Requirements

Proven experience as a Junior Sous Chef, Chef de Partie (Pastry & Bakery), or Demi Chef de Partie (Pastry & Bakery) in a luxury hotel, upscale restaurant, or high-end bakery.; Professional qualification or diploma in Culinary Arts, Pastry & Bakery, or a related field is preferred.; Strong knowledge of pastry, bakery, dessert production, and modern baking techniques.; Good understanding of food safety, HACCP, hygiene, and sanitation standards.; Experience in food costing, inventory management, and waste control is an advantage.; Strong leadership, communication, and team supervision skills.; Creative, detail-oriented, and passionate about delivering high-quality pastry and bakery products.; Ability to work efficiently under pressure in a fast-paced hospitality environment.; Flexible to work shifts, weekends, and public holidays as required.