Pastry Chef

Company Description Radisson Blu Bengaluru Outer Ring Road is an upper upscale business hotel strategically located at Marathahalli Junction, between the heart of the city and the major business district. Offering 218 rooms across six categories, the hotel is a blend of leisure and business, making it ideal for business travelers and guests seeking unparalleled comfort. Guests can enjoy five dining options, including Chinese and Thai cuisine at Shao and traditional Indian cuisine at Saffron. Additionally, the hotel boasts a convention center, a vibrant nightclub, an open-air swimming pool, and a spa with Indian and Western treatments. Role Description This is an on-site, full-time role for a Pastry Chef at Radisson Blu Bengaluru Outer Ring Road. The Pastry Chef will be responsible for preparing and baking a variety of pastries, desserts, breads, and other bakery items. The role includes planning and creating new recipes, ensuring culinary standards are met, and maintaining high hygiene and food safety standards. The Pastry Chef will collaborate with the culinary team to provide exceptional guest experiences through high-quality baked goods and desserts. Key Responsibilities1. Menu Planning & InnovationDesign and develop creative dessert, pastry, and bakery menus for restaurants, buffets, banquets, and special events. Stay updated with global pastry trends and seasonal ingredients to introduce new offerings. Work closely with the Executive Chef and F&B team for menu costing, portion control, and presentation standards. 2. Production & Quality ControlOversee daily preparation and production of pastries, breads, cakes, desserts, and chocolates. Maintain consistent product quality and ensure presentation meets five-star standards. Conduct regular tasting sessions and adjust recipes as needed for improvement. Supervise mise-en-place and ensure efficient use of ingredients to minimize wastage. 3. Team ManagementLead, train, and motivate the pastry team, including bakers, commis, and trainees. Schedule shifts, assign tasks, and monitor performance. Promote teamwork and maintain a positive kitchen environment. Identify training needs and conduct skill development sessions. 4. Hygiene, Safety & ComplianceEnsure all kitchen activities comply with HACCP and hotel hygiene standards. Conduct regular kitchen inspections for cleanliness, equipment maintenance, and food safety. Maintain proper storage of ingredients and finished products at appropriate temperatures. 5. Cost Control & Inventory ManagementMonitor and control food costs through effective portioning and inventory management. Prepare and manage daily/weekly requisitions for ingredients and supplies. Track and report wastage and implement strategies for cost efficiency. 6. Guest Engagement & Special EventsInteract with guests during events or dessert displays to receive feedback and enhance guest experience. Design and execute themed dessert buffets, festive hampers, and wedding cakes. Collaborate with banquet and event teams for custom dessert requirements. 7. Equipment & MaintenanceEnsure all pastry and bakery equipment are in working order and report any maintenance needs promptly. Recommend new tools or technology to improve efficiency and product quality. Skills & CompetenciesExceptional creativity and passion for pastry arts. Strong knowledge of international desserts, bakery, and chocolate techniques. Excellent leadership and communication skills. Attention to detail and high standards of cleanliness. Time management and multitasking in a fast-paced environment. Qualifications & ExperienceDiploma/Degree in Hotel Management or Pastry & Confectionery from a recognized institute. Minimum 1–2 years of experience as Pastry Chef or Senior Sous Chef (Pastry) in a five-star or luxury property. Proficiency in modern plating techniques, sugar art, and chocolate tempering. Knowledge of dietary and allergen-friendly desserts (gluten-free, vegan, etc.) preferred.