Pastry Commis III | Elevate Desserts in Fast-Paced Kitchen

Radisson Hotel Group; Ras Al Khaimah; On-site; AED 45,000 - 67,000; Full time

Job summary

Radisson Hotel Group in the United Arab Emirates (Ras al-Khaimah) is seeking a pastry-focused professional to assist in all pastry production within the designated kitchen area. The role involves managing shifts as directed by the Chef de Partie or Sous Chefs and ensuring high-quality pastry outputs aligned with hotel standards.

Candidate should hold a Certificate/Diploma in Culinary Arts and have 1–2 years of experience in hotel or restaurant pastry, with solid knowledge of hygiene and food

Qualifications

• 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.

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.
• 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.

Skills

Fast-paced environment

Food safety awareness

Education

Certificate/Diploma in Culinary Arts

Job description

Radisson Hotel Group in the United Arab Emirates (Ras al-Khaimah) is seeking a pastry-focused professional to assist in all pastry production within the designated kitchen area. The role involves managing shifts as directed by the Chef de Partie or Sous Chefs and ensuring high-quality pastry outputs aligned with hotel standards.

Candidate should hold a Certificate/Diploma in Culinary Arts and have 1–2 years of experience in hotel or restaurant pastry, with solid knowledge of hygiene and food