Full Time Pastry Cook / Chef De Partie

A. Sunset Operations Pte. Ltd.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hospitality group in Singapore seeks a Pastry Cook/Demi Chef/Chef De Partie (Pastry) to oversee the pastry section and create delightful pastries and desserts. The ideal candidate will have a Culinary Arts Diploma and at least 1-3 years of experience in pastry. Join a dynamic kitchen environment with opportunities for creativity in dessert preparation and presentation.

Qualifications

• Minimum 1-3 years of experience in Pastry.
• Prior management experience in a similar kitchen environment.
• Ability to maintain high quality control standards.

Responsibilities

• Manage day-to-day operations of the pastry and bakery section of the kitchen.
• Create new and exciting desserts to renew menus.
• Ensure excellent quality throughout dessert offering.

Skills

Knowledge of different types of pastries and desserts

Excellent interpersonal and communication skills

High coaching skills

Management skills

Coaching skills

Education

Certified Culinary Arts Diploma

Job description

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.

Located atop of Capital Tower, SUSHISAMBA brings its unique blend of Japanese, Brazilian, and Peruvian culture, and cuisine to Singapore. The venue features a stunningly designed bar, breathtaking panoramic 360‑degree views overlooking the cityscape and sea views, including Samba Room - High Energy Lounge.

The Pastry Cook/ Demi Chef/ Chef De Partie (Pastry) responsibilities include assisting the pastry senior sous chef who runs the pastry section of a kitchen, specializing in the creation and preparation of pastries, desserts, and other baked goods for SUSHISAMBA Singapore. 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.

Job Purpose

The Pastry Cook/ Demi Chef/ Chef De Partie (Pastry) is responsible for operating the pastry section of the kitchen while working closely with the Executive Sous Chef and pastry team.

Principal Accountabilities

• Manages day‑to‑day operations of the pastry and bakery section of the kitchen
• 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 ensure 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 supervisor immediately
• Observe compliance with the company’s policies and procedures, as well as governmental laws and regulations
• Perform other duties pertinent to this job as assigned.

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

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 a positive and supportive role with the kitchen teams

Physical Requirements of the job

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