Pastry Chef - Pulau Indah/Klang

RESPONSIBILITIES

1. Pastry Production Management

• Plan, organize, and oversee daily pastry production activities to meet production schedules and customer requirements.
• Ensure all pastry products are produced according to approved recipes, specifications, and quality standards.
• Monitor production processes to ensure consistency in taste, texture, appearance, and portion control.
• Ensure timely completion of production targets while maintaining product quality.

2. Recipe Development & Product Innovation

• Develop new pastry products based on market trends, customer requirements, and business needs.
• Improve existing recipes to enhance product quality, cost efficiency, and customer satisfaction.
• Conduct product trials, sampling, and evaluation before new product launches.
• Collaborate with R&D, QA/QC, Marketing, and Sales teams on product development projects.

3. Quality Control & Food Safety

• Ensure compliance with food safety, hygiene, HACCP, HALAL, GMP, and company standards.
• Monitor raw material quality and ensure proper handling and storage procedures.
• Ensure all products meet required specifications before release.
• Identify quality issues and implement corrective actions.
• Maintain cleanliness and hygiene standards in the pastry production area.

4. Team Leadership & Training

• Supervise, coach, and train pastry team members to improve skills and productivity.
• Allocate manpower and assign daily tasks according to production requirements.
• Monitor team performance, discipline, attendance, and compliance with SOPs.
• Provide guidance on pastry techniques, production methods, and best practices.

5. Cost & Inventory Management

• Monitor usage of ingredients and control wastage.
• Ensure efficient utilization of raw materials to achieve cost targets.
• Work closely with Procurement and Warehouse teams to manage ingredient availability.
• Maintain proper stock rotation and inventory control.

6. Production Planning & Improvement

• Review production schedules and ensure sufficient output to support business demand.
• Identify opportunities to improve production efficiency and reduce wastage.
• Implement continuous improvement initiatives in pastry processes.
• Support automation and process improvement projects where applicable.

7. Equipment & Workplace Management

• Ensure all pastry equipment and tools are properly used and maintained.
• Report equipment issues and coordinate with Maintenance team for repairs.
• Ensure a safe working environment and compliance with workplace safety requirements.

8. Reporting & Documentation

• Maintain accurate production records, recipes, and product specifications.
• Prepare production reports and provide updates to management.
• Monitor product performance and provide recommendations for improvement.

REQUIREMENTS:

• Certificate / Diploma in Pastry Arts, Culinary Arts, Bakery Science, or related field.
• Minimum 5 years of experience as a Pastry Chef or Senior Pastry position.
• Experience in bakery manufacturing, pastry production, café, hotel, or commercial kitchen environment.
• Experience in high-volume production and new product development is preferred.
• Knowledge of HALAL food requirements and food safety standards will be an advantage.