Kerja Sepenuh Masa, Pastry Chef di The Danna Langkawi | A Member Of Small Luxury Hotels Of The World - Maukerja

Company Description The Danna Langkawi, owned by BENUA PERDANA SDN BHD, is a luxury resort featuring a majestic five‑storey British Colonial and Mediterranean inspired design. The property offers 125 elegant rooms and suites, complemented by a three-tiered infinity pool, the largest on the island, overlooking a pristine beach and lagoon. Guests enjoy refined dining at The Planter’s, casual bites and afternoon tea at Straits & Co and the Breezeway, and classic cocktails at The Verandah. The Danna Spa provides a range of treatments with panoramic views, while well-appointed business facilities cater to intimate VIP events and larger functions. The resort is part of Small Luxury Hotels of the World, emphasizing personalized service and exceptional guest experiences.

Role Description The Pastry Chef is a full-time, on-site role based in Langkawi, responsible for overseeing all pastry and bakery operations at The Danna Langkawi. This role involves planning and producing high-quality pastries, desserts, breads, and baked goods for the resort’s restaurants, lounges, afternoon tea service, and special events. The Pastry Chef will develop menus and seasonal offerings, ensure consistent presentation and taste, and maintain strict food safety and hygiene standards. Daily tasks include supervising pastry team members, coordinating production schedules, managing inventory and ingredient ordering, and working closely with the Executive Chef and F&B team to support guest satisfaction and brand standards. The role also involves training and mentoring team members, controlling costs, and contributing creative ideas to enhance the resort’s culinary reputation.

Qualifications

• Strong pastry and baking expertise, including preparation of desserts, breads, cakes, and afternoon tea pastries.
• Menu development and recipe creation skills, with the ability to design visually appealing and innovative pastry offerings.
• Experience in kitchen management, including team supervision, workflow planning, and coordination with other culinary departments.
• Knowledge of food safety, hygiene practices, and HACCP or equivalent standards in a professional kitchen environment.
• Ability to manage inventory, ordering, and cost control to maintain quality while optimizing food and labor costs.
• Prior experience in luxury hotels, resorts, or upscale pastry shops is highly beneficial.
• Formal culinary or pastry education, certification, or equivalent professional experience is preferred.
• Strong organizational skills, attention to detail, and the ability to work effectively in a fast-paced, service-oriented environment.
• Good communication skills and the ability to collaborate with a diverse team and interact professionally with other departments.
• Flexibility to work varied shifts, including weekends and holidays, as required by hotel operations.