Full Time Pastry Chef Jobs, Salary up to MYR 4,300 in KOTSU KOTSU WP Kuala Lumpur - Maukerja

• Minimum 3 to 4 years of experience in pastry, with a focus on cake and roll cake making.

• Strong understanding of cake textures, fillings, creams, and decoration techniques.

• Formal culinary/pastry training preferred (e.g.,diploma/certification from a recognized institute)

• Strong knowledge of classic and modern pastry techniques

• Ability to work under pressure in a fast-paced environment

• Excellent communication and leadership skills

• Strong attention to detail and creativity

Operational & Production Responsibilities:

• Ensure mise en place (MEP) is efficiently organized for all pastry service requirements.

• Prepare, bake, and decorate a wide range of cakes including sponge cakes, chiffon cakes, roll cakes, mousse cakes, cheesecakes, and layered desserts.

• Experience in baking a variety of products such as tarts, cookies, financiers, and other baked goods.

• Demonstrate strong skills in roll cake techniques — ensuring proper sponge texture, even rolling, and clean presentation.

• Assist in developing and testing new cake recipes, flavours, and seasonal menu items.

• Maintain consistency in taste, appearance, and portioning according to brand standards.

Supervisory & Leadership:

• Supervise and guide junior pastry staff to ensure quality and efficiency.

• Manage ingredient stock levels and assist in ordering supplies as needed. (inventory management: ordering, receiving, stock rotation, and minimizing food waste)

• Ensure high standards of hygiene, organization, and food safety in the pastry kitchen.

• Handle baking equipment properly and report maintenance issues promptly.

• Work collaboratively with the kitchen and service teams to meet production timelines

Creative & Developmental Work:

• Collaborate with the Head Pastry Chef in developing new menu concepts, seasonal specials, and themed dessert presentations (every 3 months introducing 1 new recipe)

• Stay current with global pastry trends and techniques, integrating new ideas into menu planning.

• Participate in tastings, presentations, and internal competitions to maintain high creativity standards.

• Train and learn from our Japanese Pastry Head Chef
• Daily Meal Allowance
• Annual Leave
• EPF & SOCSO
• Public Holidays
• Medical Leave & Medical Claim
• Overtime
• Staff discounts at all our sister restaurants
• Training Provided