Chef De Partie Pastry

Kuala Lumpur Golf & Country Club (KLGCC); Kuala Lumpur; On-site; MYR 45,000 - 73,000; Full time

Job summary

Kuala Lumpur Golf & Country Club (KLGCC) is seeking an experienced Pastry Chef to support daily operations of the Pastry Kitchen. You will prepare pastries, desserts, cakes and breads to high standards, supervise junior staff and ensure quality, hygiene and safety in all pastry activities for outlets and events.

Your role involves planning production, maintaining mise en place, managing stock, and collaborating with F&B teams to meet deadlines in a fast-paced environment.

Qualifications

• Minimum SKM Level 3 in Pastry/Bakery, Culinary Arts or equivalent qualification.
• Relevant working experience in pastry and bakery operations, preferably within a hotel, golf club, resort, restaurant or similar hospitality environment.
• Good knowledge of pastry preparation, baking techniques, desserts, cakes and basic bread production.
• Knowledge of food hygiene, food safety and kitchen sanitation requirements.
• Able to work independently and supervise junior team members.
• Good teamwork, communication and time-management skills.
• Able to work in a fast-paced kitchen environment and meet production deadlines.
• Willing to work on shifts, weekends and public holidays according to operational requirements.

Responsibilities

• Prepare and produce a variety of pastries, desserts, cakes, breads, confectionery and other baked products according to approved recipes and standards.
• Ensure consistent quality, taste, portion size and presentation of all pastry products.
• Support pastry production requirements for KLGCC’s restaurants, banquets, events, functions and other F&B operations.
• Assist the Sous Chef / Pastry Chef in planning daily production and ensuring all items are prepared according to operational requirements.
• Organise and manage the assigned pastry section efficiently, including mise en place and preparation before service.
• Monitor stock levels of pastry ingredients and inform the supervisor of replenishment requirements.
• Ensure proper storage, labelling, rotation and handling of ingredients in accordance with FIFO/FEFO practices.
• Minimise food wastage and assist in controlling food costs through proper portioning and utilisation of ingredients.
• Maintain cleanliness and hygiene of the pastry kitchen, equipment, utensils and workstations at all times.
• Ensure compliance with food safety, HACCP, hygiene and KLGCC’s standard operating procedures.
• Guide, train and supervise Demi Chef de Partie, Commis, interns and other junior kitchen staff assigned to the pastry section.
• Ensure all kitchen equipment is used safely and report any malfunction or maintenance requirements immediately.
• Assist with menu development, new dessert creation, seasonal offerings and special event requirements when required.
• Coordinate with other kitchen sections and F&B teams to ensure timely preparation and delivery of food.
• Perform any other duties assigned by the Executive Chef, Executive Sous Chef, Pastry Chef or management.

Education

SKM Level 3 in Pastry/Bakery, Culinary Arts or equivalent qualification

Job description

Responsible for supporting the daily operations of the Pastry Kitchen by preparing and producing high-quality pastries, desserts, cakes, breads and other baked products in accordance with KLGCC’s quality, presentation, hygiene and food safety standards. The role also assists in supervising junior kitchen staff and ensuring smooth pastry operations for daily outlets, banquets, events and functions.

Key Responsibilities

• Prepare and produce a variety of pastries, desserts, cakes, breads, confectionery and other baked products according to approved recipes and standards.
• Ensure consistent quality, taste, portion size and presentation of all pastry products.
• Support pastry production requirements for KLGCC’s restaurants, banquets, events, functions and other F&B operations.
• Assist the Sous Chef / Pastry Chef in planning daily production and ensuring all items are prepared according to operational requirements.
• Organise and manage the assigned pastry section efficiently, including mise en place and preparation before service.
• Monitor stock levels of pastry ingredients and inform the supervisor of replenishment requirements.
• Ensure proper storage, labelling, rotation and handling of ingredients in accordance with FIFO/FEFO practices.
• Minimise food wastage and assist in controlling food costs through proper portioning and utilisation of ingredients.
• Maintain cleanliness and hygiene of the pastry kitchen, equipment, utensils and workstations at all times.
• Ensure compliance with food safety, HACCP, hygiene and KLGCC’s standard operating procedures.
• Guide, train and supervise Demi Chef de Partie, Commis, interns and other junior kitchen staff assigned to the pastry section.
• Ensure all kitchen equipment is used safely and report any malfunction or maintenance requirements immediately.
• Assist with menu development, new dessert creation, seasonal offerings and special event requirements when required.
• Coordinate with other kitchen sections and F&B teams to ensure timely preparation and delivery of food.
• Perform any other duties assigned by the Executive Chef, Executive Sous Chef, Pastry Chef or management.

Requirements

• Minimum SKM Level 3 in Pastry/Bakery, Culinary Arts or equivalent qualification.
• Relevant working experience in pastry and bakery operations, preferably within a hotel, golf club, resort, restaurant or similar hospitality environment.
• Good knowledge of pastry preparation, baking techniques, desserts, cakes and basic bread production.
• Knowledge of food hygiene, food safety and kitchen sanitation requirements.
• Able to work independently and supervise junior team members.
• Good teamwork, communication and time-management skills.
• Able to work in a fast-paced kitchen environment and meet production deadlines.
• Willing to work on shifts, weekends and public holidays according to operational requirements.