Executive Pastry chef

Company Description 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. Job Description As a Pastry Chef at Radisson Blu Hotel & Convention Centre Riyadh Minhal, you will play a vital role in creating exquisite desserts and pastries that enhance our guests' dining experience. Your creativity, technical skills, and passion for baking will help maintain our high standards of quality and presentation. Key Responsibilities: • Menu Development: Design and develop innovative dessert menus that reflect current trends and guest preferences while adhering to the hotel’s standards. • Baking and Creating: Prepare a wide range of pastries, desserts, and breads, ensuring all items are of the highest quality and presented beautifully. • Quality Control: Monitor the quality of ingredients and finished products, ensuring consistency and excellence in taste and presentation. • Team Leadership: Supervise and train junior pastry staff, providing guidance and support to develop their skills and knowledge. • Inventory Management: Assist in managing inventory, ordering supplies, and controlling food costs to maintain profitability. • Health & Safety Compliance: Ensure all kitchen operations comply with health and safety regulations, including hygiene standards and food safety protocols. • Collaboration: Work closely with the Executive Chef and other kitchen staff to coordinate dessert offerings and special events. • Special Events: Create unique and customized desserts for special events, weddings, and banquets, ensuring guests have memorable experiences. • Innovation & Trends: Stay updated on pastry trends, techniques, and best practices to continually enhance the pastry program. Qualifications • Education: Culinary degree or equivalent experience in pastry arts. • Experience: Minimum of 5 years of experience in a high-end restaurant or hotel pastry kitchen, with a proven track record of creating high-quality desserts. 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.

Education: Culinary degree or equivalent experience in pastry arts. Experience: Minimum of 5 years of experience in a high-end restaurant or hotel pastry kitchen, with a proven track record of creating high-quality desserts.

Menu Development: Design and develop innovative dessert menus that reflect current trends and guest preferences while adhering to the hotel’s standards. Baking and Creating: Prepare a wide range of pastries, desserts, and breads, ensuring all items are of the highest quality and presented beautifully. Quality Control: Monitor the quality of ingredients and finished products, ensuring consistency and excellence in taste and presentation. Team Leadership: Supervise and train junior pastry staff, providing guidance and support to develop their skills and knowledge. Inventory Management: Assist in managing inventory, ordering supplies, and controlling food costs to maintain profitability. Health & Safety Compliance: Ensure all kitchen operations comply with health and safety regulations, including hygiene standards and food safety protocols. Collaboration: Work closely with the Executive Chef and other kitchen staff to coordinate dessert offerings and special events. Special Events: Create unique and customized desserts for special events, weddings, and banquets, ensuring guests have memorable experiences. Innovation & Trends: Stay updated on pastry trends, techniques, and best practices to continually enhance the pastry program.