Junior Sous Chef (Pastry & Bakery) at Radisson Hotel Group

Talpe, Southern Province, Sri Lanka -

Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Bakery Operations, Dessert Presentation, Viennoiserie, HACCP Compliance, Food Cost Control, Inventory Management, Team Supervision, Menu Development, Food Safety, Sanitation Standards, Leadership, Communication, Mise En Place, Waste Control, Kitchen Management

Industry

Hospitality

Description

Company Description 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 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. Key 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. Qualifications 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. Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know. Hotel Name: Radisson Collection Resort Galle

Responsibilities

Assist in the daily operation of the pastry and bakery kitchen to deliver high-quality desserts, breads, and cakes. Supervise junior chefs and ensure strict compliance with food safety and HACCP standards.