Baker / Pastry Chef de Partie (CDP)

MiFoods International Group Sdn Bhd; Petaling Jaya; On-site; MYR 33,000 - 58,000; Full time

Benefits offered by this job

Annual leave

Medical leave

Training & development

Career progression

Job summary

MiFoods International Group Sdn Bhd is seeking a skilled Baker/Pastry CDP to lead hands-on pastry production for a new pastry brand. You will work under the Head Pastry Chef to manage your section and ensure products meet brand standards.

You will assist with product trials, new product implementation, and support training of junior staff in a fast-growing outlet environment in Malaysia.

Qualifications

• Certificate or diploma in Pastry Arts or related field.
• Minimum two years of professional pastry or bakery experience.
• Experience as Baker, Senior Baker, or CDP is an advantage.

Responsibilities

• Prepare and produce pastry and bakery products according to recipes and SOPs.
• Manage assigned production sections and ensure quality and timing.
• Support R&D trials and new product launches when required.
• Train junior team members and maintain hygiene and safety.

Skills

Hands-on baking

Pastry production

Leadership potential

Education

Certificate/Diploma in Pastry Arts

Tools

Ovens

Mixers

Dough sheeters

Job description

MiFoods International Group Sdn. Bhd. is a growing food and beverage investment and management company focused on developing, operating and scaling distinctive F&B brands.

Our current portfolio includes a new European-inspired pastry brand influenced by Japanese craftsmanship, precision and aesthetics, as well as a Japanese restaurant chain concept.

Our pastry brand will offer artisanal donuts, croissants, viennoiserie, breads, pastries and desserts. As we prepare to open multiple outlets in prime shopping malls, we are looking for skilled and passionate bakery and pastry professionals to grow with our team.

Job Summary

The Baker / Pastry Chef de Partie will be responsible for the hands‑on preparation and production of pastry and bakery products at the outlet.

You will work under the supervision of the Head Pastry Chef / Head Baker, take responsibility for your assigned production section and ensure that all products meet the brand’s approved standards.

You will also assist the Head Pastry Chef, Executive Chef and R&D Department with product trials and the implementation of approved new products when required.

Key Responsibilities

Daily Production

Prepare and produce pastry and bakery products according to approved recipes, production plans and SOPs.

Handle assigned sections such as dough preparation, lamination, proofing, baking, fillings, creams, glazing, decorating or final product assembly.

Produce items such as donuts, croissants, viennoiserie, breads, pastries and desserts.

Prepare daily mise en place and ensure all ingredients, equipment and tools are ready before production.

Follow required mixing times, temperatures, fermentation periods, proofing conditions and baking times.

Ensure every product meets the required taste, texture, weight, size, colour and presentation standards.

Monitor production timing to ensure products are ready according to the outlet’s operating and replenishment schedule.

Inform the Head Pastry Chef immediately of any production shortage, ingredient issue or quality problem.

Assist with opening and closing procedures for the pastry and bakery kitchen.

Maintain a clean, organised and efficient workstation throughout the shift.

Section Management

Take ownership of the assigned production section.

Organise ingredients, equipment and daily work according to the production schedule.

Monitor the progress and quality of products within the assigned section.

Ensure junior team members complete their assigned duties correctly and on time.

Coordinate with other production sections to prevent delays or bottlenecks.

Check the quality of prepared components before they proceed to the next production stage.

Report production results, wastage and operational issues to the Head Pastry Chef.

Assist with production planning during weekends, festive periods, promotions and high-volume days.

Product Quality & SOP Compliance

Follow all recipes and SOPs issued by the Executive Chef, R&D Department and Head Pastry Chef.

Measure ingredients accurately and follow approved portion sizes.

Do not change ingredients, methods, portions or presentation without approval.

Conduct basic quality checks during preparation and before products are displayed or served.

Identify product defects and take immediate corrective action under the guidance of the Head Pastry Chef.

Handle finished products carefully to avoid damage, contamination or unnecessary wastage.

Ensure products are labelled, stored and displayed according to company standards.

Supporting RnD & New Product Implementation

Assist the Head Pastry Chef, Executive Chef and R&D Department with product trials when required.

Prepare ingredients, equipment and small production batches for testing.

Follow trial recipes accurately and provide practical feedback on production methods.

Highlight challenges involving timing, equipment, workflow or ingredient handling.

Participate in tasting and product-evaluation sessions.

Learn and practise newly approved recipes before their official launch.

Assist the Head Pastry Chef in training junior team members on approved new products.

Ensure new products are produced according to the final approved recipe and presentation.

Provide production feedback after new products are launched.

This position supports R&D activities but is not responsible for leading the R&D Department.

Teamwork & Junior Staff Support

Work closely with the Head Pastry Chef, other CDPs, bakers, demi chefs and commis chefs.

Guide junior staff on basic preparation, production techniques, hygiene and equipment usage.

Check junior team members’ work and correct mistakes professionally.

Support the Head Pastry Chef in maintaining discipline, teamwork and production efficiency.

Communicate clearly during shift handovers.

Assist other sections when production demand requires additional support.

Maintain a respectful, positive and collaborative kitchen environment.

Inventory & Wastage Control

Check ingredient availability before beginning production.

Assist with stock receiving, storage and daily ingredient requisitions.

Follow FIFO or FEFO stock-rotation procedures.

Ensure all ingredients are correctly labelled, dated and stored.

Monitor ingredient usage and avoid unnecessary over‑portioning.

Record damaged products, failed batches, expired ingredients and other wastage accurately.

Inform the Head Pastry Chef when stock levels are low or ingredient quality is unsuitable.

Participate in regular stock counts.

Support the outlet’s food‑cost, yield and wastage‑control targets.

Follow all company food‑safety, hygiene and kitchen‑safety procedures.

Maintain high standards of personal hygiene and professional grooming.

Follow cleaning and sanitising schedules for workstations, tools and equipment.

Ensure correct storage temperatures and prevent cross‑contamination.

Follow allergen‑handling and food‑labelling requirements.

Use ovens, mixers, proofers, dough sheeters, refrigerators and other bakery equipment safely.

Report damaged or malfunctioning equipment immediately.

Support Halal, GMP, HACCP or other food‑safety requirements where applicable.

Maintain required production, temperature and cleaning records.

Requirements

Certificate, Diploma or professional qualification in Pastry Arts, Baking, Culinary Arts or another related field is preferred.

Candidates with strong relevant industry experience will also be considered.

Minimum two years of professional pastry or bakery experience.

Previous experience as a Baker, Senior Baker, Demi Chef de Partie or Chef de Partie will be an advantage.

Strong hands‑on baking and pastry‑product skills.

Experience with donuts, croissants, laminated dough or viennoiserie is highly preferred.

Good understanding of dough preparation, fermentation, proofing, baking, fillings, creams and product finishing.

Able to follow standardised recipes and SOPs accurately.

Able to maintain consistency during high‑volume production.

Basic knowledge of inventory, portion control and wastage management.

Good understanding of food hygiene and kitchen safety.

Responsible, organised, punctual and detail‑oriented.

Able to work independently within an assigned section.

Able to guide junior team members and work effectively as part of a kitchen team.

Willing to learn new techniques and receive feedback from senior chefs.

Able to work in a fast‑paced outlet environment.

Willing to work rotating shifts, early mornings, weekends and public holidays.

Applicants are encouraged to submit photographs or a portfolio of products they have personally prepared.

Preferred Experience

Preference will be given to candidates with experience in:

Premium pastry or bakery brands

European or Japanese pastry concepts

Multi‑outlet bakery or F&B businesses

New outlet openings or new product launches

What We Offer

Monthly salary of RM3,000 – RM5,200, based on experience, technical skills and leadership capabilities

Performance bonus, subject to individual and company performance

Annual leave

Medical leave

EPF, SOCSO and EIS contributions

Training and exposure to European‑inspired and Japanese‑influenced pastry concepts

Opportunities to participate in product trials and new launches

Career progression to Senior CDP, Junior Sous Chef, Pastry Sous Chef or Head Pastry Chef

Opportunity to grow with a new pastry brand as it expands

An open, multicultural and forward‑thinking working environment

Why Join MiFoods?

You will be joining a new pastry brand during an important stage of its growth.

This role gives you the opportunity to strengthen your technical skills, work closely with experienced culinary leaders and participate in the launch of new products and outlets.

Strong performers will be given opportunities to take on greater section, training and leadership responsibilities as the brand expands.

Your application will include the following questions:

• Which of the following statements best describes your right to work in Malaysia?
• What's your expected monthly basic salary?
• How many years' experience do you have as a pastry chef de partie?
• Which of the following types of qualifications do you have?
• Have you worked in a role which requires experience with product research & development?