Pastry Chef de Partie

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

**1. Job Purpose**

The Pastry CDP is responsible for operating the pastry section of the kitchen while working closely with the Executive Sous Chef and pastry team.

**2. Principal Accountabilities**

2.1 Manages day-to-day operations of the pastry and bakery section of the kitchen

2.2 Prepares a wide variety of goods, such as cakes, cookies, pies, bread, etc. following standard restaurant recipes

2.3 Develop, design and create new ideas and items for pastry kitchen

2.4 Create new and exciting desserts to renew menus and engage the interest of customers

2.5 Ensure excellent quality throughout dessert offerings

2.6 Follows proper handling and right temperature of all food products

2.7 Decorate pastries and desserts and ensures the food presentation will be beautiful and exciting

2.8 Supervise and coordinate all pastry and dessert preparation and presentation

2.9 Monitor stocks of baking ingredients and make appropriate orders within budget

2.10 Check quality of material and condition of equipment and devices used for cooking

2.11 Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervise immediately

2.12 Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations

2.13 Attends food seminars and exhibitions

2.14 Performs other duties pertinent to this job as assigned.

**3. Communication & Working Relationships**

3.1 Communicates professionally with the supervisor in charge

3.2 Communicates report and kitchen operational issues on a daily basis with the Executive Sous Chef

3.3 Works closely with subordinates to ensure information transmission at all times

**4. Knowledge, Skills, and Experience**

4.1 Certified Culinary Arts Diploma

4.2 Minimum 2 years as Pastry Commis and 1 year Pastry CDP.

4.3 Good knowledge of different types of pastries and desserts

4.4 Prior management experience in a similar kitchen environment

4.5 Fluent in English

4.7 Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

4.8 Ability to maintain high quality control standards

4.9 Ordered and systematic in work

4.10 Excellent interpersonal, communication and management skills

4.11 Strong planning and budgetary skills

4.12 High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams

4.13 Highly cooperative team spirit

4.14 Excellent leadership skills and the ability to lead by example in a multicultural environment

4.15 Problem-solving skills

4.16 Creativity

**5. Physical Requirements of the job**

The job of the Pastry CDP may require:
5.1 Physical handling of products such as handling objects up to 25 kilograms

5.2 Moderate exposure to high temperature, dust, fumes, smoke, and loud noises

5.3 Long working hours, working during holidays, and covering different shifts (late shift and weekends)

5.4 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions

**Job Types**: Full-time, Permanent

Pay: $3,000.00 - $3,500.00 per month

**Benefits**:

- Employee discount
- Food allowance
- Health insurance

**Experience**:

- Pastry: 3 years (required)

Work Location: In person