Commis Chef - Pastry Section - Radisson Resort Al Marjan Island

Role Overview

Duties & Responsibilities

• Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/Sous Chefs.
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
• Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation.
• Assures adequate supplies for all stations and communicates immediately to their direct manager when this is not possible.
• Assures proper safety, hygiene, and sanitation practices are followed.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives.

Requirements

• Certificate/Diploma in Culinary Arts or related field.
• 1-2 years of experience in hotel or restaurant pastry section.
• Understanding of hygiene and food safety standards.
• Ability to work in a fast-paced kitchen environment.

About Radisson Hotel Group

Why Join Radisson Hotel Group

• Be part of a team that creates exceptional experiences and memorable moments every day.
• Invests in growth, learning, and career development.
• Inclusive, fun, and meaningful workplace with Employee Resource Groups and inclusion initiatives.
• Exclusive global benefits such as special hotel rates for employees and loved ones, plus local perks and rewards.