Pastry Chef

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties in 26 countries with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world. We are looking for an experienced Pastry Chef to join TAPASAKE, our iconic Japanese-Mediterranean dining destination located at One Za'abeel, Dubai. TAPASAKE offers an elevated lifestyle experience where exceptional cuisine, innovative mixology, vibrant entertainment, and impeccable service come together against one of Dubai's most spectacular skyline views. We are looking for a passionate hospitality leader who thrives in a high-energy luxury environment and is committed to delivering unforgettable guest experience. Key Responsibilities: • 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 offerings • Follows proper handling and right temperature of all food products • 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 • Attends food seminars and exhibitions Ideal Candidate: • Minimum 5 years' experience as a Pastry Chef within luxury lifestyle restaurants, fine dining venues, or 5-star hotels, Culinary or Pastry Arts qualification is preferred. • Strong knowledge of modern plated desserts, chocolate work, bakery, viennoiserie, and artisan pastry techniques. • Prior management experience in a similar kitchen environment • Fluent in English • Creative mindset with excellent attention to detail and presentation • Good knowledge of kitchen policies and procedures, their development and applications • Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics • Ability to maintain high-quality control standards • Excellent interpersonal, communication and management skills • Strong planning and budgetary skills • High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams Show more Show less

Minimum 5 years' experience as a Pastry Chef in luxury lifestyle restaurants, fine dining venues, or 5-star hotels. Culinary or Pastry Arts qualification is preferred.

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 offerings. Follows proper handling and right temperature of all food products. 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. Attends food seminars and exhibitions.