BACKGROUND

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.

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.
• Check fridge and products thoroughly to avoid spoilage.
• Check food items prepared by his subordinates and correct any mistakes immediately.
• Has knowledge of all pastry/bakery equipment, ingredient, technique and preparation & is alert in energy saving
• Ensure high standards of hygiene & HACCP in pastry and bakery
• Control the food stocks and costs as the day to day operational needs
• Make direct purchase and daily store requisition order
• Ensure grooming of staff at all times
• Does spot checks, follows up daily check lists and ensures temperature log & HACCP sheets are completed as required
• Pass any maintenance requests to Engineering department.

COMMERCIAL RESPONSIBILITIES

• Interact with individuals outside the hotel including, but no limited to, clients, suppliers, officials, competitors and other members of the local community, when requested by Ex. Chef.
• Continuously create new show pieces made of chocolate, sugar, bread, cake or other for promotion. Ensure production and quality to hotel standard is meet at all times.

HUMAN RESPONSIBILITIES

• Develop formal training plans and conduct on the job training sessions for pastry staff and Kitchen staff.
• Establish and maintains effective employee relation in his section and coordinating with the team.
• Make Monthly training calendar and training reports for the section
• Provide hand on training to staff directly whenever necessary
• Support / lead / coach / motivate pastry & bakery staff

• Supervise the function of all pastry employees, facilities and cost
• Control and analyze 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
• Prepare pastry menus and standard recipes in coordination with the Exec. Chef
• 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
• Responsible for the preparation, production, presentation of all pastries & bakeries items to ensure highest quality at all time
• Check fridge and products thoroughly to avoid spoilage
• Check food items prepared by his subordinates and correct any mistakes immediately
• Has knowledge of all pastry/bakery equipment, ingredient, technique and preparation & is alert in energy saving
• Ensure high standards of hygiene & HACCP in pastry and bakery
• Control the food stocks and costs as the day to day operational needs
• Make direct purchase and daily store requisition order
• Ensure grooming of staff at all times
• Does spot checks, follows up daily check lists and ensures temperature log & HACCP sheets are completed as required
• Pass any maintenance requests to Engineering department
• Interact with individuals outside the hotel including, but no limited to, clients, suppliers, officials, competitors and other members of the local community, when requested by Ex. Chef
• Continuously create new show pieces made of chocolate, sugar, bread, cake or other for promotion
• Ensure production and quality to hotel standard is meet at all times
• Develop formal training plans and conduct on the job training sessions for pastry staff and Kitchen staff
• Establish and maintains effective employee relation in his section and coordinating with the team
• Make Monthly training calendar and training reports for the section
• Provide hand on training to staff directly whenever necessary
• Support / lead / coach / motivate pastry & bakery staff

• Supervisory skills
• Pastry and bakery production knowledge
• Quality control
• Inventory management
• Cost control
• Menu planning
• Training and development
• HACCP and hygiene standards
• Equipment knowledge
• Creative presentation skills

• Knowledge of all pastry/bakery equipment, ingredient, technique and preparation
• HACCP certification or knowledge
• Supervisory experience
• Training and development skills