Full Time Pastry Cook / Chef De Partie - Toa Payoh

About Sunset Hospitality Group:

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness and Wellness Centres. SHG operates in 88 venues in 26 countries, with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world.

including Samba Room - High Energy Lounge.

This role offers a unique opportunity to work in a dynamic environment, contributing to the creation of delectable pastries and desserts that delight our guests.

1. Job Purpose

1. Principal Accountabilities

• Manages day-to-day operations of the pastry and bakery section of the kitchen
• Prepares a wide variety of goods, such as cakes, cookies, pies, bread, etc. following standard restaurant recipes
• Develop, design and create new ideas and items for pastry kitchen
• Create new and exciting desserts to renew menus and engage the interest of customers
• Ensure excellent quality throughout dessert offering.
• Decorate pastries and desserts and ensures the food presentation will be beautiful and exciting
• Supervise and coordinate all pastry and dessert preparation and presentation
• Monitor stocks of baking ingredients and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervise immediately
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Performs other duties pertinent to this job as assigned.

1. Communication & Working Relationships

• Communicates professionally with the supervisor in charge
• Communicates report and kitchen operational issues on a daily basis with the Pastry Senior Sous Chef
• Works closely with subordinates to ensure information transmission at all times

1. Knowledge, Skills, and Experience

• Certified Culinary Arts Diploma
• Minimum 1-3 years in Pastry
• Good knowledge of different types of pastries and desserts
• Prior management experience in a similar kitchen environment
• Good knowledge of kitchen policies and procedures, their development and applications
• Ability to maintain high quality control standards
• Excellent interpersonal, communication and management skills
• High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams

1. Physical Requirements of the job

The job of the Pastry Chef may require:

1. 1 Physical handling of heavy products
2. 2 Moderate exposure to high temperature, dust, fumes, smoke, and loud noises
3. 3 Long working hours, working during holidays, and covering different shifts (late shifts, weekends and PH)
4. 4 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions