72 Pastry Chef jobs in Malaysia

Join to apply for the Pastry Chef role at Hilton

Hilton offers countless opportunities to delight with thousands of hotels in over 100 countries and territories. We are looking for a Pastry Chef to perform all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen.

Responsibilities:

• Assist the Master Pastry Chef with the planning of dessert menus and food promotions.
• Control standards of food production and presentation throughout the hotel.
• Examine goods and quality of received goods.
• Ensure the Cooks follow standard recipes and methods of preparation.
• Inform the Master Pastry Chef immediately of bad products.
• Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.
• Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment.
• Work closely with the Executive Chef in the absence of the Master Pastry Chef.
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
• Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action.
• Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.
• The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
• Maintain all HACCP aspects within the hotel operation.
• Train all staff on the correct usage of all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on off-site events when tasked.
• Complete tasks and jobs outside the kitchen areas when requested.
• Assist with inventory taking.
• Knowledgeable about hotel’s occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
• Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.
• Prepare the necessary work orders for the Engineering department.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
• Select team members who display qualities and attributes that reflect the department standards.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
• Attend communication meetings and ensure all assigned team members receive this communication.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• CARRY out any other reasonable duties and responsibilities as assigned.

Requirements:

• High School graduate.
• 3-5 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards.
• Good command in English, both verbal and written to meet business needs.
• Up to date with sanitation classes.
• Possess a valid health certificate.
• Knowledgeable in HACCP.
• International work experience.
• Work experience in similar capacity with international chain hotels.
• Technical education in hospitality or culinary school preferred.

What it’s like to work for Hilton: Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels.

Work Locations: Hilton Burau Bay Langkawi

Schedule: Full-time

Brand: Hilton Hotels & Resorts

Job: Culinary

Job Description - Pastry Chef (HOT0BZKZ)

Job Description

Pastry Chef (

Hilton Burau Bay Langkawi Jalan Telaga Langkawi Langkawi 7000

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions oftravellerswho stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the “on the job” training function.

• As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards:

• Assist the Master Pastry Chef with the planning of dessert menus and food promotions.
• Control standards of food production and presentation throughout the hotel.
• Examine goods and quality of received goods.
• Ensure the Cooks follow standard recipes and methods of preparation.
• Inform the Master Pastry Chef immediately of bad products.
• Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes.
• Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment.
• Work closely with the Executive Chef in the absence of the Master Pastry Chef.
• Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage.
• Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets.
• Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action.
• Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company.
• The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
• Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food.
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants.
• Maintain all HACCP aspects within the hotel operation.
• Train all staff on the correct usage of all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on off-site events when tasked.
• Complete tasks and jobs outside the kitchen areas when requested.
• Assist with inventory taking.
• Knowledgeable about hotel’s occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved.
• Prepare the necessary work orders for the Engineering department.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
• Select team members who display qualities and attributes that reflect the department standards.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
• Attend communication meetings and ensure all assigned team members receive this communication.
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

• A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude,behaviours, skills, and values that follow:

High School graduate.

3-5 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards.

Good command in English, both verbal and written to meet business needs.

Up to date with sanitation classes.

Possess a valid health certificate.

Knowledgeable in HACCP.

International work experience.

Work experience in similar capacity with international chain hotels.

Technical education in hospitality or culinary school preferred.

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisuretravellersthe finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

About the role

We are seeking an experienced Pastry Chef to join our dynamic team at Dynasty Hotel, Miri. As a Pastry Chef, you will be responsible for creating and executing high-quality desserts and pastries for our guests. This is a full-time position based in our hotel in Miri, Sarawak.

What you'll be doing

1. Designing and preparing a variety of delectable pastries, cakes, and other desserts for our hotel's restaurants and events
2. Ensuring all baked goods meet the highest standards of quality, taste, and presentation
3. Overseeing the pastry kitchen operations, including managing inventory, ordering supplies, and maintaining a clean and organised work environment
4. Collaborating with the culinary team to create innovative dessert offerings and seasonal menus
5. Training and mentoring junior members of the pastry team
6. Maintaining strict adherence to food safety and sanitation protocols

What we're looking for

1. At least 1 years of experience as a Pastry Chef or in a similar role within the hospitality industry
2. Formal training in baking and pastry arts, such as a culinary degree or certification
3. Expertise in creating a wide range of pastries, cakes, and desserts from scratch
4. Strong attention to detail and a keen eye for presentation
5. Excellent time management and multitasking skills
6. Ability to work well in a team and collaborate with other culinary professionals
7. Passion for using quality ingredients and staying up-to-date with the latest trends in the pastry industry

What we offer

At Dynasty Hotel, Miri, we are committed to providing our employees with a rewarding and fulfilling work experience. We offer competitive compensation, opportunities for professional development, and a comprehensive benefits package that includes health insurance and discounted hotel stays. Join our team and be a part of creating exceptional dining experiences for our guests.

About us

Dynasty Hotel, Miri is a premier hotel located in the heart of Miri, Sarawak. We pride ourselves on delivering exceptional hospitality and creating unforgettable experiences for our guests. Our team of dedicated professionals is committed to excellence, and we are always seeking talented individuals to join our growing organisation.

Apply now to become our next Pastry Chef and be a part of our dynamic team

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationSheraton Kota Kinabalu, Jalan Albert Kwok, Kota Kinabalu, Malaysia, Malaysia, 88000

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Pastry Culinary Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Recognizes superior quality products, presentations and flavor.

• Maintains food preparation handling and correct storage standards.

• Maintains purchasing, receiving and food storage standards.

• Supports procedures for food & beverage portion and waste controls.

• Follows proper handling and right temperature of all food products.

• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Ensures compliance with all applicable laws and regulations.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Strives to improve service performance.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

• Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures property policies are administered fairly and consistently.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Brings issues to the attention of the department manager and Human Resources as necessary.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

The Sirēya Desaru Coast is looking for a Pastry Chef to join our Culinary Department.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world's most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

The Sirēya is a rainforest retreat on Desaru Coast, where jungle meets the sea and Malaysian nature, culture, and connection come alive in a perfect balance of calmness and vibrancy. Experience the enduring legacy of award-winning Kerry Hill Architects, where the spirit of tropical modernism comes to life in The Sirēya Desaru Coast's final design. Nestled between rainforest and sea, each suite and villa is a study in quiet luxury, thoughtfully framed by nature and attuned to the rhythm of the land.

About The Job
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the colleague and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and colleague satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

As
Pastry Chef,
you will be responsible for the following duties:

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavour.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen colleagues. Managing all day-to-day operations. Understanding colleague positions well enough to perform duties in colleagues' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviours.
• Ensures colleagues are cross-trained to support successful daily operations.
• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Knows and implements company safety standards.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

As Pastry Chef, We Expect From You

• Analytical skills, strength as a developer and a leader of others are essential.
• Goal and results oriented.
• Must be a highly organized person with strong planning skills.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the culinary, food and beverage, or related professional area.
• Strong interpersonal and problem solving abilities necessary.
• International experience an asset
• An absolute commitment to service excellence and continual learning

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it's important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

We're Fans. Are you?

Job Requirements:

• Education: Diploma or Certificate in Culinary Arts, Baking & Pastry, or related field.
• Experience:
• At least 2–3 years of experience as a pastry chef, baker, or similar role in a bakery, restaurant, or hotel.
• Skills:
• Strong knowledge of baking techniques and pastry decoration.
• Creativity in dessert design and flavor pairing.
• Good time management and organizational skills.
• Attention to detail and commitment to quality.
• Ability to work early mornings, weekends, and holidays as required.
• Language: Able to communicate in English and/or Bahasa Malaysia.

For Malaysian Only

Job Type: Full-time

Pay: RM5, RM6,000.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Work Location: In person

JAWATAN :

PASTRY CHEF

berpengalaman dalam bidang pembuatan kuih muih melayu / bun / kek & lain-lain

masa kerja : by shift ( 9jam termasuk 1jam waktu rehat)

hari bekerja :6 hari dalam seminggu /1 hari cuti rehat

boleh bekerja syif & lebih masa

lokasi bekerja : kem lok kawi ,putatan

SKOP TUGAS PASTRY :

1.menyediakan bahan membuat kuih muih .

2.membuat kuih muih melayu / bun / kek dan lain-lain mengikut kitaran menu yang telah disediakan.

3.membuat kuih muih utk sajian minum pagi dan minum petang anggota.

4.membuat kuih muih dalam kuantiti lebih biji setiap hari dan mengikut kepada keperluan operasi.

5.membuat pengiraan daily cost bagi setiap jenis kuih muih yang dibuat setiap hari.

6.membuat ordering bahan kering utk keperluan pastry.

7.menyediakan menu kuih untuk tempahan katering / kursus / vip

KELAYAKAN :

warganegara

ada sijil dalam bidang pembuatan pastri @ mempunyai pengalaman bekerja di bakery shop 1 tahun @ lebih sebagai pastry chef

FAEDAH:

ada potongan kwsp/socso/eis

bonus 2 kali setahun ikut tempoh perkhidmatan dan prestasi pekerja

LAIN-LAIN:

hostel disediakan bagi yang perlu

uniform disediakan

makan dan minum disediakan semasa waktu bekerja

• Lead daily operations: Oversee food preparation and ensure adherence to company quality standards.
• Innovate and create: Experiment with flavors, textures, and presentations to develop new recipes and improve existing ones.
• Collaborate effectively: Work closely with the production supervisor to coordinate daily tasks and maintain smooth operations.
• Manage inventory: Monitor stock levels and place orders for ingredients and supplies as needed.
• Production planning: Estimate daily production needs and conduct quality checks on raw and cooked food products.
• Uphold standards: Apply knowledge of food preparation, storage, and sanitation procedures to maintain high standards.
• Foster teamwork: Ensure effective communication and maintain a secure, friendly working environment for all staff members.

• Culinary education: Hold a certificate or diploma in Food & Beverage or Culinary Arts, demonstrating your commitment to the craft.
• Relevant experience: Bring 1-3 years of experience as a Pastry Chef or in a similar role, showcasing your skills and expertise.
• Specialized knowledge: Experience in mooncake and cookie production is highly valued but not mandatory.
• Language proficiency: Communicate effectively in Bahasa and English to collaborate with diverse team members and understand recipes and instructions.

Ready to join this role? Click Apply now to submit your resume and share your availability and expected salary with us

We encourage applications from individuals with diverse backgrounds and experiences who are passionate about pastry arts.

All information received will be kept strictly confidential and will be used only for employment-related purposes.

About Us

We are a brand new artisan bakery and patisserie located in Subang Jaya. Our mission is to bring high-quality, handcrafted products to our community while maintaining a warm and welcoming environment for both customers and staff.

Position: Pastry Chef

We are looking for a passionate and skilled Pastry Chef to join our team. The ideal candidate will be creative, detail-oriented, and capable of producing both classic and modern pastries to the highest standards.

Responsibilities

• Prepare, bake, and decorate pastries, cakes, and desserts daily
• Ensure consistency and quality of all products
• Monitor inventory, order supplies, and minimize waste
• Maintain cleanliness and follow hygiene & food safety standards
• Work collaboratively with the bakery team to ensure smooth daily operations

Requirements

• Proven experience as a Pastry Chef or in a similar role (bakery/patisserie background preferred)
• Strong knowledge of baking techniques, pastry arts, and food safety
• Ability to work efficiently under pressure and manage time well
• Flexibility to work early mornings, weekends, and public holidays as required
• Diploma or certification in Pastry Arts or Culinary Arts is an advantage, but not mandatory

What We Offer

• Competitive salary based on experience
• Opportunities for professional growth and development
• Supportive and friendly working environment

Job Type: Full-time

Pay: RM3, RM4,000.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Work Location: In person