Full Time Chef de Partie - Pastry Jobs, Salary up to MYR 7,000 in Ticco Success Selangor - Maukerja

Job Requirements

• Certificate, diploma or equivalent qualification in Pastry, Baking, Culinary Arts or a related field is preferred.

• Minimum 3–5 years of relevant pastry or bakery experience, preferably in cafés, restaurants, hotels or central kitchens.

• Strong knowledge of pastry preparation, baking techniques, cake decoration and dessert presentation.

• Experience in supervising or guiding junior team members.

• Good understanding of food safety, hygiene, inventory control and production planning.

• Able to work independently, meet production deadlines and maintain consistent quality.

• Responsible, detail-oriented, organised and willing to work shifts, weekends and public holidays when required.

Job Summary

The Senior Pastry Chef is responsible for supporting daily pastry production, maintaining product quality and consistency, and ensuring all pastries and desserts are prepared according to the company's recipes, standards and food safety requirements. The role also involves supervising junior pastry team members, coordinating production activities and ensuring smooth daily operations within the pastry department.

Key Responsibilities

A. Pastry Production & Operations

• Prepare and produce pastries, cakes, desserts, breads and other bakery products according to company recipes and standards.

• Ensure consistency in product taste, texture, appearance, portion size and presentation.

• Oversee daily preparation, baking, finishing, decorating and packing activities.

• Ensure production is completed according to the assigned schedule and outlet requirements.

• Monitor ingredient usage, stock levels and product wastage to maintain cost efficiency.

• Assist in developing new products, improving existing recipes and conducting product testing when required.

B. Quality Control & Food Safety

• Maintain high standards of product quality, freshness and presentation.

• Ensure proper food handling, storage, labelling, stock rotation and temperature control.

• Comply with food safety, hygiene, sanitation and company operating procedures.

• Conduct regular checks on raw materials and finished products.

• Ensure all equipment, utensils and workstations are clean, properly maintained and used safely.

C. Team Supervision & Training

• Guide and supervise junior pastry chefs, commis chefs and trainees during daily production.

• Provide on-the-job training on pastry techniques, recipes, production methods and hygiene practices.

• Monitor team performance, productivity and compliance with department standards.

• Assist in allocating daily tasks and ensuring sufficient manpower for production.

• Promote teamwork, discipline and a positive working environment.

D. Inventory & Cost Control

• Monitor ingredient usage and report low stock, shortages or quality issues to the supervisor.

• Assist with stocktaking, inventory records and ingredient requisitions.

• Minimise wastage through proper production planning, portion control and storage practices.

• Ensure ingredients and supplies are used efficiently and within the approved budget.

E. Coordination & Reporting

• Coordinate with the pastry team, production department and outlet operations to fulfil orders and delivery schedules.

• Report production issues, equipment breakdowns, product defects and operational concerns to the immediate supervisor.

• Maintain accurate production records, wastage reports and other required documentation.

• Support special orders, seasonal products, promotional campaigns and other assigned projects.

• Potential career growth
• High energy environment
• Opportunity for advancement
• Networking opportunities
• Increase earning potential
• Annual Leave
• Medical and Hospitalisation Leave
• EPF
• SOCSO
• EIS
• Training Provided