Chef de Partie Pastry

IHG Hotels & Resorts; George Town; On-site; MYR 39,000 - 62,000; Full time

Job summary

IHG Hotels & Resorts in Penang, Malaysia is seeking an experienced Pastry Chef to lead the pastry section, ensuring quality, consistency, and presentation of all desserts, breads, and pastries in accordance with brand standards.

You will manage daily operations, train junior staff, participate in pre-opening activities, and collaborate with Engineering, Stewarding, and Hygiene teams to uphold the hotel's Food Library and VIP guest experiences.

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.
• Must maintain high standards of food safety and hygiene.
• Ability to train and mentor junior pastry staff.

Responsibilities

• Manage daily operations of the pastry section to ensure quality and presentation.
• Prepare, bake, and finish pastries according to recipes and brand standards.
• Assist with pre-opening activities including kitchen setup and SOP implementation.
• Supervise and mentor Demi Chefs and Commis Pastry assigned to the section.
• Ensure compliance with IHG standards, HACCP, LQA, and local regulations.
• Maintain cleanliness 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

Strong pastry & baking skills

Team supervision

Food safety & HACCP knowledge

Time management & organization

Work under pressure

Cost control & waste reduction

Cross-department collaboration

Masterclass leadership

Education

Certificate or Diploma in Pastry, Baking, or Culinary Arts

Job description

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 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.

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 quality of raw and processed ingredients, as well as all relevant costs and expenses.
• To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
• To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
• Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.
• Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
• He must ensure that all food offerings at the resort are the most attractive and flavorful possible 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 interact with IHG guests daily in outlets and create meaningful relationships.
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.