PASTRY CHEF

Duties and Responsibilities

• Plan, prepare and produce a wide range of pastries, cakes, breads, desserts, cookies and confectionery according to hotel standards and recipes.
• Ensure all pastry products are consistently maintained in terms of quality, taste, texture, freshness, portion size and presentation.
• Prepare pastry and dessert items for restaurant operations, buffet service, banquets, weddings, meetings, events and other hotel functions.
• Assist the Executive Chef and Sous Chef in planning daily and weekly pastry production according to business requirements.
• Develop and introduce new pastry, dessert and bakery items to improve the hotel's menu offerings.
• Ensure all products are prepared according to standard recipes, specifications and presentation guidelines.
• Decorate and finish cakes, pastries and desserts to a professional standard.
• Monitor the quality and freshness of all ingredients and ensure proper storage, labelling and stock rotation (FIFO).
• Control food costs through accurate portioning, recipe adherence and minimisation of wastage.
• Conduct regular checks of pastry ingredients, equipment and finished products.
• Maintain accurate production records, inventory levels and requisitions for pastry supplies.
• Ensure all pastry equipment, utensils, refrigerators, freezers, ovens and workstations are clean, sanitised and properly maintained.
• Strictly follow food safety, hygiene, HACCP and hotel sanitation procedures.
• Ensure compliance with relevant Malaysian food-safety and health regulations.
• Supervise, guide and train Commis Chefs, Kitchen Helpers and junior pastry staff.
• Allocate daily duties and monitor the performance and productivity of pastry team members.
• Coordinate with the Executive Chef, Kitchen, F&B and Banquet departments to ensure timely preparation and delivery of pastry products.
• Ensure all orders for functions and events are completed accurately and on time.
• Maintain a clean, organised and safe working environment at all times.
• Report equipment defects, stock shortages, quality issues and other operational concerns to the Executive Chef or relevant supervisor.
• Assist with menu costing, recipe standardisation and budgeting when required.
• Stay updated on current pastry trends, techniques and presentation styles.
• Perform any other duties and responsibilities assigned by the Executive Chef or Management.

Requirements

1. Certificate/Diploma in Pastry & Bakery, Culinary Arts, or a related field.
2. 5-7 years of relevant pastry/bakery experience, preferably in a hotel or resort.
3. Strong knowledge of pastry, cakes, breads, desserts and confectionery.
4. Good understanding of food safety, hygiene and HACCP procedures.
5. Experience in banquets, buffets, weddings and large-scale hotel events is an advantage.
6. Ability to manage food costs, portion control, inventory and wastage.
7. Strong leadership, teamwork and communication skills, with ability to train junior staff.
8. Creative, detail-oriented and able to work under pressure, including shifts, weekends and public holidays.