Production & Quality
- Oversee preparation and finishing of pastry items including cakes, tarts, mousses, plated desserts, viennoiseries, and breads.
- Ensure product consistency and presentation in line with brand and event standards.
- Assist in creating recipes and portion guides with costing and production time in mind.
Pre-Opening Setup
- Support in layout planning, equipment setup, and mise-en-place procedures for the pastry kitchen.
- Help in product testing and tastings for banquet and outlet menus (including festive promotions).
- Work with the Pastry Chef to create prep lists, storage plans, and par levels.
Team Supervision & Training
- Supervise and guide Commis and junior pastry staff in daily duties and hygiene practices.
- Conduct regular checks on production quality, storage, and cleanliness.
- Provide basic training to new staff on pastry techniques, standards, and equipment usage.
Hygiene & Inventory
- Maintain HACCP standards in handling, storing, and labeling of pastry products.
- Monitor stock movement and report shortages or wastage to the Executive Chef.
- Ensure that production schedules are met, especially during peak events and banquets.
Job Type: Full-time
Pay: Up to RM3,200.00 per month
Benefits:
- Additional leave
- Free parking
- Health insurance
- Maternity leave
- Meal allowance
- Parental leave
- Professional development
Work Location: In person
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