Pastry Chef

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.

Job Description

RESPONSIBILITIES AND MEANS

Supervise the function of all pastry employees, facilities and cost, hence contribute to maximizing the overall F/D department profit.

Control and analyze, on an on-going basis the following:
• Sufficient production, quality level, presentation, Marketing and guest satisfaction.
• Prepare Requisition for all goods needed.
• Prepare standard Recipes for Exec. Chef approval.
• Prepare with Executives Chef Promotions to market needs.
• Ensure that Production is done with quality at all times.

ADMINISTRATIVE RESPONSIBILITIES

Is responsible for the preparation of pastry menus and standard recipes in coordination with the Exec. Chef taking consideration of the following:
• Local requirement, Market needs, competition, availability of food product, Potential cost.
• Check punctuality of all staff assigned to him.
• Pass on the Executive Chef daily market list requirement.
• Prepare requisition of all goods needed according to orders work.
• Interview potential candidates select and propose for Executive Chef Approval, carry out performance appraisal, orientation, and discipline administration where necessary.
• Conduct daily shift briefing to pastry & bakery staff

TECHNICAL RESPONSIBILITIES
• Responsible for the preparation, production, presentation of all pastries & bakeries items to ensure highest quality at all time.

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