Pastry Chef / Baker

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.

We are currently seeking a Pastry Chef / Baker to join our vibrant team. At Radisson Hotel Brunei, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

The Pastry Chef / Baker is responsible for preparing high-quality pastries, breads, desserts, and baked goods in accordance with established recipes, brand standards, and food safety regulations. The role ensures consistency in presentation, taste, and hygiene while supporting daily kitchen operations and production requirements.

Production & Preparation

- Prepare and bake a variety of breads, pastries, cakes, desserts, and specialty items.
- Follow standardized recipes and portion control guidelines.
- Ensure consistent quality, taste, and presentation of all pastry products.
- Assist in menu planning and seasonal dessert development (if senior role).
- Prepare mise en place according to daily production requirements.
- Monitor baking times, temperatures, and ingredient quality.

Inventory & Cost Control

- Monitor stock levels of baking ingredients and supplies.
- Assist in stock-taking and inventory control.
- Minimize wastage and control portion sizes.
- Inform supervisors of shortages or quality concerns.

Food Safety & Hygiene

- Ensure compliance with food safety standards and HACCP procedures.
- Maintain cleanliness and sanitation of pastry kitchen, equipment, and storage areas.
- Follow FIFO (First In, First Out) practices.
- Properly label and store ingredients and finished products.
- Report any spoilage or expired items immediately.

Requirements

Certificate or Diploma in Culinary Arts, Pastry, or Baking.; Minimum 1–3 years of experience in pastry or bakery operations (hotel experience preferred).; Knowledge of baking techniques, dough fermentation, and dessert plating.; Understanding of food safety and hygiene standards.; Ability to work early mornings, weekends, and public holidays.; Good teamwork and communication skills.