Chef de Partie (CDP) – Pastry

Meili Resort Hotel Sdn Bhd; Semporna; On-site; MYR 39,000 - 61,000; Full time

Job summary

Meili Resort Hotel Sdn Bhd is seeking a skilled Pastry Chef to prepare, bake and present desserts for a luxury resort in Sabah. You will manage daily pastry operations, ensure consistent quality, and lead Demi Chefs and Commis within the pastry section.

The role requires a strong command of baking techniques and adherence to food safety SOPs, with weekend and holiday flexibility. Experience in hotel or resort kitchens is valuable, and independence in daily production is essential.

Qualifications

• Minimum Diploma or Certificate in Culinary Arts, Pastry or equivalent qualification.
• Minimum three (3) years of working experience in pastry or bakery operations.
• Previous experience in a hotel or resort kitchen will be an added advantage.
• Good knowledge of baking techniques, pastry preparation and dessert presentation.
• Able to work independently and manage daily pastry production.
• Good understanding of food hygiene, food safety and kitchen SOPs.
• Creative, detail-oriented and able to work under pressure.
• Able to work flexible hours, including weekends and public holidays.

Responsibilities

• Prepare, cut, measure and organise ingredients for pastry and bakery production.
• Manage daily pastry production according to menus and guest requirements.
• Ensure consistency in taste, texture, portion size and presentation.
• Prepare and arrange dessert displays for buffet and special events.
• Maintain cleanliness and hygiene of the pastry kitchen and equipment.
• Monitor stock levels, ingredient usage and food wastage.
• Ensure proper storage, labelling and rotation of ingredients.
• Supervise and guide Demi Chefs and Commis Chefs within the section.
• Perform other duties assigned by the Head Chef or management.

Skills

Attention to detail

Creative

Work well under pressure

Independence

Food hygiene awareness

Education

Diploma or Certificate in Culinary Arts, Pastry or equivalent

Job description

Prepare, cut, measure and organise ingredients for pastry and bakery production.

Manage daily pastry production according to menus and guest requirements.

Ensure consistency in taste, texture, portion size and presentation.

Prepare and arrange dessert displays for buffet and special events.

Maintain cleanliness and hygiene of the pastry kitchen and equipment.

Monitor stock levels, ingredient usage and food wastage.

Ensure proper storage, labelling and rotation of ingredients.

Supervise and guide Demi Chefs and Commis Chefs within the section.

Perform other duties assigned by the Head Chef or management.

B. Job Requirements

Minimum Diploma or Certificate in Culinary Arts, Pastry or equivalent qualification.

Minimum three (3) years of working experience in pastry or bakery operations.

Previous experience in a hotel or resort kitchen will be an added advantage.

Good knowledge of baking techniques, pastry preparation and dessert presentation.

Able to work independently and manage daily pastry production.

Good understanding of food hygiene, food safety and kitchen SOPs.

Creative, detail-oriented and able to work under pressure.

Able to work flexible hours, including weekends and public holidays.