Chef de Partie Pastry

InterContinental Hotels Group; George Town; On-site; MYR 60,000 - 100,000; Full time

Job summary

InterContinental Hotels Group in Penang, Malaysia is seeking a skilled pastry professional to lead the pastry section and ensure top-quality products. You will oversee daily operations, supervise junior staff, and maintain strict hygiene and safety standards in a luxury hotel setting.

The role includes pre-opening contributions, cost-control, and collaboration with other departments to uphold IHG brand quality and guest satisfaction.

Qualifications

• Certificate or Diploma in Pastry, Baking, or Culinary Arts.

Responsibilities

• Manage daily operations of the pastry section to ensure quality, consistency, and presentation.
• Prepare, bake, and finish pastries, desserts, breads, and other bakery items according to recipes and brand standards.
• Assist with pre-opening activities including kitchen setup, equipment testing, trial production, and SOP implementation.
• Supervise and mentor Demi Chefs and Commis Pastry assigned to the section.
• Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
• Maintain cleanliness, organization, and safe working practices in the pastry section.
• Control portioning, minimize wastage, and support cost targets.
• Report equipment or production issues to the Pastry Chef.

Skills

Technical pastry skills

Supervise junior staff

Food safety

Hygiene standards

Time management

Teamwork

Education

Diploma in Pastry/Baking/Coodculinary Arts

Job description

Your day to day

Key Responsibilities

• Manage daily operations of the assigned pastry section to ensure quality, consistency, and presentation.
• Prepare, bake, and finish pastries, desserts, breads, and other bakery items according to recipes and brand standards.
• Assist with pre-opening activities including kitchen setup, equipment testing, trial production, and SOP implementation.
• Supervise and mentor Demi Chefs andCommisPastry assigned to the section.
• Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
• Maintain cleanliness, organization, and safe working practices in the pastry section.
• Control portioning, minimize wastage, and support cost targets.
• Report equipment or production issues to the Pastry Chef.

Qualifications

• Certificate or Diploma in Pastry, Baking, or Culinary Arts.
• Minimum 2–3 years of professional pastry experience, preferably in a hotel, bakery, or large-scale operation.
• Pre-opening or international hotel experience preferred.

Skills & Competencies

• Strong technical pastry and baking skills
• Ability to supervise and train junior pastry staff
• Knowledge of food safety, hygiene, and quality standards
• Good organization, time management, and teamwork skills
• Ability to perform under pressure and maintain consistency

• Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses.
• To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.
• To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.
• Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.
• Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.
• He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.
• I personally meet with potential event guests for menu planning and discussions. I interactwith IHG guests daily in outlets and create meaningful relationships.
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.