We are looking for a skilled and passionate Laminated Pastry Chef to lead the production of high-quality laminated pastries. This role is focused on perfecting techniques for croissant dough, puff pastry, and other laminated items, ensuring consistent quality, flavor, and presentation. The ideal candidate has a deep understanding of dough handling, lamination, fermentation, and baking processes.
Key Responsibilities:
- Prepare laminated dough from scratch, including mixing, bulk fermentation, lamination, shaping, proofing, and baking.
- Ensure product consistency in terms of size, texture, flakiness, and taste.
- Maintain high standards of quality and presentation for all laminated items (e.g., croissants, Danish, pain au chocolat, kouign-amann, etc.).
- Follow standard recipes and adjust based on environmental factors (temperature, humidity, flour behavior).
- Work with the Head Pastry Chef or R&D team to develop new seasonal or specialty laminated products.
- Manage production schedules to meet daily and bulk order demands.
- Assist in mise en place preparation and overall pastry section when required.
- Ensure proper handling and storage of ingredients and finished goods.
- Maintain cleanliness and organization of workstation, equipment, and storage areas.
- Operate laminators, dough sheeters, mixers, and ovens safely and correctly.
- Follow food safety, hygiene, and sanitation standards at all times.
Requirements:
- Proven experience (minimum 5 years) in laminated pastry production, preferably in artisan bakeries, hotels, or pastry kitchens.
- Strong hands-on skills in lamination techniques and dough behavior.
- Passion for baking and attention to detail.
- Ability to work in a fast-paced environment, including early morning shifts.
- Team player with a good attitude and willingness to share knowledge.
Job Type: Contract
Contract length: 12 months
Pay: RM4,000.00 - RM5,500.00 per month
Schedule:
- Monday to Friday
Application Question(s):
- Do you have hands-on experience in producing laminated pastries such as croissants, Danish, or puff pastry? If yes, how many years and in what kind of setup (e.g., bakery, hotel, central kitchen)?
- Are you confident in handling the full lamination process from dough mixing, sheeting, folding, proofing to baking?
Work Location: In person
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