Job Summary:
Responsible for assisting in the preparation, production, presentation, and quality control of pastries, desserts, cakes, and bakery products in accordance with the hotel’s standards and food safety requirements.
Job Requirements:
- Minimum 2–3 years of experience in Pastry/Bakery operations, preferably in a hotel or resort environment.
- Certificate/Diploma in Culinary Arts, Pastry Arts, or a related field will be an advantage.
- Good knowledge of pastry, bakery, cakes, desserts, and basic chocolate/decorating techniques.
- Knowledge of food safety and hygiene practices.
- Able to work independently and as part of a team.
- Able to work under pressure and flexible working hours, including weekends and public holidays.
Standard Job Responsibilities:
- Assist Pastry Chef in daily pastry and dessert preparation.
- Prepare, bake, and finish pastries, cakes, breads, and other desserts according to recipes and standards.
- Ensure high quality, taste, and presentation of all pastry items.
- Maintain cleanliness, hygiene, and organization of the pastry kitchen and workstations.
- Monitor stock levels and assist in requisitioning ingredients and supplies.
- Follow food safety, sanitation, and HACCP guidelines at all times.
- Assist in creating new pastry items, menus, and seasonal offerings.
- Ensure proper storage, labeling, and rotation of ingredients (FIFO system).
- Support training and guiding Demi Chef, Commis Chefs and trainees in the pastry section.
- Work efficiently to meet production deadlines, especially during peak service periods.
- Report any equipment maintenance issues to supervisors.
- Uphold hotel/restaurant standards and contribute to overall guest satisfaction.
Job Types: Full-time, Fresh graduate
Pay: RM2,500.00 - RM3,000.00 per month
Benefits:
- Free parking
- Maternity leave
- Meal provided
- Opportunities for promotion
- Professional development
Work Location: In person