Pastry Chef

A Chef de Partie - Pastry is responsible for all tasks related to the Pastry Kitchen and Bakery, supporting the Master Pastry Chef in daily operations. This role involves overseeing, managing, and ensuring the smooth execution of pastry and bakery operations as delegated by the Master Pastry Chef.

Job Responsibilities:

• Assist the Executive Chef in planning dessert menus and food promotions.
• Maintain high standards in food production and presentation across the hotel.
• Inspect and evaluate the quality of received goods.
• Ensure cooks adhere to standard recipes and preparation methods.
• Immediately report any substandard products to the Executive Chef.
• Support the Executive Chef in planning and designing improvements for the Pastry Kitchen and Bakery.
• Collaborate with the Executive Chef in selecting appropriate Pastry Kitchen and Bakery equipment.
• Stay updated on the latest culinary techniques and equipment, providing guidance to the team on their proper use.
• Assist in costing and pricing dessert menus while considering profit margins outlined in hotel budgets.
• Coordinate with the banquet department and outlet manager to address guest feedback and implement necessary improvements.
• Monitor food supplies to ensure they meet the company’s quality standards.
• Oversee food purchases in the absence of the Master Pastry Chef, working closely with the Purchasing Manager to secure the best quality at optimal pricing.
• Ensure the quality, taste, temperature, and visual appeal of all food prepared under supervision.
• Plan, prepare, and execute high-quality food and beverage offerings across all dining areas.
• Uphold all HACCP standards within hotel operations.
• Train staff on the correct use of equipment, tools, and machines.
• Continuously improve training manuals and SOPs to enhance kitchen operations.
• Actively participate in quality initiatives, including daily chef briefings and monthly team meetings, to enhance culinary standards and ensure effective communication.
• Support off-site events as needed.
• Assist in inventory management.
• Stay informed about hotel occupancy, events, forecasts, and performance targets.
• Develop new dishes for food tastings and photography.
• Work closely with the stewarding department to maintain high hygiene standards and minimize loss or breakages.
• Adapt to changes and remain open to constructive feedback.
• Maintain a professional and positive attitude toward team members and supervisors.
• Adhere to hotel policies and ensure compliance among team members for smooth department operations.
• Demonstrate discipline and uphold best work practices for oneself and the team.
• Maintain personal hygiene, clean uniforms, and proper workstation cleanliness.
• Monitor food safety by ensuring ingredients in refrigerators are checked and replaced as needed.
• Ensure kitchen equipment is in working order, reporting issues to the Executive Chef and Engineering department when necessary.
• Oversee food quality and portioning to maximize efficiency and minimize waste.
• Evaluate the performance of team members and provide guidance to maintain high standards.
• Select and train team members to ensure they are proficient before assuming key responsibilities.
• Supervise kitchen operations to ensure food preparation is timely and meets quality standards.
• Ensure cleanliness, hygiene, and maintenance of the kitchen, taking necessary actions to uphold the highest standards.
• Attend and communicate key updates from meetings to assigned team members.
• Monitor and control food costs to optimize profitability while ensuring guest satisfaction.
• Foster a culture of teamwork and collaboration to achieve departmental goals and maintain high standards.
• Ensure all team members understand and adhere to hotel rules and regulations.
• Adapt to management changes in job responsibilities as required.
• Perform any additional duties assigned by management.

Job Requirement:

• 2-3 years of experience as a Pastry Chef in a 4-star or 5-star hotel or a high-standard individual restaurant.
• Prior experience in a similar role within an international hotel chain is preferred.
• International work experience is an advantage.
• A technical education in hospitality or a culinary school background is highly desirable.
• High school graduate or equivalent.
• Proficient in English (both verbal and written) to meet business communication needs.
• Well-versed in HACCP guidelines and food safety regulations.
• Certified in sanitation and food safety practices.
• Holds a valid health certificate.

Job Types: Full-time, Permanent

Pay: RM3,500.00 - RM4,000.00 per month

Benefits:

• Health insurance
• Opportunities for promotion
• Professional development

Schedule:

• Rotational shift

Supplemental Pay:

• Overtime pay

Experience:

• Chef De Party: 2 years (Preferred)
• Hotel: 2 years (Preferred)

Language:

• English (Preferred)

Work Location: In person