Jr Sous Chef - Pastry

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 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.

Assist in directing and overseeing all operations of the pastry kitchen. Ensure the production of high-quality desserts, pastries, and baked goods while maintaining strict cost control, food safety, and efficiency. Assume responsibility for the pastry section in the absence of the Sous Chef.

Responsibilities

Supervise Pastry Chefs de Partie and kitchen staff, run daily briefings regarding functions, dessert specials, and menu ingredients.; Oversee the preparation, presentation, and portion size of all dessert and pastry items before they reach the pass.; Establish store requisitions, coordinate stock pick-ups, enforce strict rotation of mise-en-place, and participate in monthly stock-taking.; Monitor food cost margins by keeping tight control on wastage and ensuring no food leaves the kitchen without a formal captain order.; Enforce Radisson Blu and HACCP standards for food processing, storage room hygiene, personal grooming, and general kitchen cleanliness.; Work efficiently with a "Yes I Can!" attitude and assist other kitchen sections when operational needs arise.

Requirements

Experience: Proven experience in a 5 star hotel pastry kitchen, ideally as a Senior Pastry Chef de Partie or Junior Sous Chef.; Strong foundational knowledge of pastry arts, baking, dessert styling, and recipe execution.; Certified in HACCP or equivalent international food safety and hygiene regulations.; Ability to train, motivate, and supervise a team, demonstrating strong communication skills between kitchen production and service staff.; Familiarity with kitchen safety, first aid, fire, and evacuation procedures.; High energy, quality-driven, and aligned with corporate responsible business ethics and service concepts.