Commis III - Pastry Section - Radisson Resort Al Marjan Island

Radisson Hotel Group; Ras Al Khaimah; On-site; AED 60,000 - 90,000; Full time

Job summary

Radisson Hotel Group is seeking a dedicated chef to manage all food production in their assigned kitchen area, and to cover shifts as required by the Chef de Partie or Sous Chefs. The role emphasizes quality, standards, and teamwork.

You will maximize guest satisfaction by maintaining top quality while controlling costs, ensure adherence to Radisson standards for quality, recipes, and presentation, and uphold safety, hygiene, and sanitation throughout all stations.

Responsibilities

• Produces all foods in the designated kitchen area as directed by the manager.
• Maintains guest satisfaction by delivering high-quality food within cost and profitability targets.
• Ensures adherence to Radisson standards for quality, recipes, and presentation.
• Secures adequate station supplies and informs the manager if stock is insufficient.
• Upholds safety, hygiene, and sanitation practices at all times.

Job 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

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 communicated immediately to their direct manager when this is not possible
• Assures proper safety, hygiene, and sanitation practices are followed