Company description

In 2009, cousins Chatchai “Chai” Huadwattana and Ace Watanasuparp formed Chace Restaurant Group (CRG).

Raised in Thailand, from a young age Chai was surrounded and influenced by cornerstones of Thai cuisine like Bangkok’s famed Wat Sai Floating Market. This influence led Chai to explore the Thailand’s culinary depths, which ultimately led him to cook for a revered Thai Temple. Like his cousin, Ace developed deep roots in the culinary world in the ever-evolving New York City restaurant scene. Ace learned the ins and outs of the restaurant business from working at several of his parents restaurants with tasks ranging from cooking to waiting tables. Chace Restaurant Group brings together decades of restaurant and cooking experience rooted in a philosophy that emphasizes tradition and innovation.

Spot Dessert Bar, which opened on November of 2009 on St. Marks Place, is CRG’s first restaurant. CRG partnered with the Iron Chef of Thailand, Chef Ian Kittichai, to create an innovative and never-before-seen menu that boasts an array of tapas desserts. Spot is the medium in which Chef Ian shares his global experiences through his confectionery creations.

Whether it is a signature dish like the “Green Tea Lava,” “Golden Toast” or a seasonal creation such as “Mango Crepe Soufflé,” tasting each dish takes you to a different part of the world. Upon the success of Spot, CRG launched Spot’s second location in Koreatown on October 2012 and take-out concept, Spot Dessert Shoppe, on December of 2014. Spot’s Flushing location opened in 2016.

In 2009, CRG also introduced New Yorkers to OBAO, blending traditional dishes from Vietnam and Thailand with modern cooking techniques. With three locations (Midtown, Water Street, and Hell’s Kitchen), OBAO has established itself as a staple in New York City’s culinary scene and is on the forefront of Asian culinary innovation. With plans to franchise SPOT Dessert Bar globally, Chace Restaurant Group’s story has just begun. The question is no longer whether or not CRG will make its mark in the culinary industry, but how big.

Job description

We are looking for an experienced Pastry Chef to prepare a variety of desserts, pastries or other sweet goods. Your skill in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes.

The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations. They must adhere to health and safety standards to provide clients with the best possible serving. The goal is to enhance customer satisfaction so that we can maintain and expand our clientele.

Responsibilities

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Create new and exciting desserts to renew our menus and engage the interest of customers
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements

• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

Deadline

no deadline