Chef De Partie - Pastry

Food Journal Sdn Bhd; Kuching; On-site; MYR 39,000 - 61,000; Full time

Benefits offered by this job

Medical allowance

Dental

Sports (e.g. Gym)

Parking

Group Insurance

Training & Development

Job summary

Food Journal Sdn Bhd in Malaysia is seeking a Pastry Chef de Partie who is passionate about pastries, cakes and baking and eager to learn, grow and develop a career in the F&B industry. This role offers hands-on pastry production experience, opportunities to explore new recipes, and chances to develop leadership and supervise junior pastry staff as you progress.

You will work closely with experienced chefs, contribute to product improvements, and help maintain quality, hygiene and kitchen

Qualifications

• Minimum 2–3 years of relevant pastry/bakery experience.
• Able to prepare and handle basic cakes, pastries, desserts and baked products.
• Willing to learn new pastry techniques, recipes and product development.
• Good attention to quality, presentation and consistency.
• Responsible, disciplined and able to work well as part of a kitchen team.
• Able to guide and support junior pastry team members.
• Willing to work shifts, weekends and public holidays when required.
• Candidates with Pastry, Bakery or Culinary qualifications are encouraged to apply.
• Willing to learn, grow and develop towards a future leadership role.

Responsibilities

• Pastry Production – Prepare and produce pastries, desserts, cakes and bakery products according to approved recipes and standards.
• Mise en Place – Ensure all ingredients, equipment and mise en place are properly prepared before production and service.
• Quality Control – Maintain consistent taste, texture, portion, appearance and presentation of all products.
• Section Operations – Organise and manage the assigned pastry section to ensure smooth and timely daily production.
• Team Supervision – Guide, coordinate and support Commis Chefs, Demi Chefs and other junior pastry team members.
• Food Safety & Hygiene – Follow and maintain Company food safety, hygiene, sanitation and kitchen SOPs at all times.
• Stock & Wastage Control – Monitor ingredient usage, stock rotation, portion control and minimise food wastage.
• Equipment & Workplace – Ensure pastry equipment, utensils and work areas are properly used, cleaned and maintained.
• Product Improvement – Assist the Pastry Chef / Head Chef with new product development, recipe improvement and seasonal promotions.
• Other Duties – Report operational issues, support other kitchen sections when required and perform other duties assigned by the immediate superior.

Job description

Are you passionate about cakes, pastries and baking and ready to take your pastry skills to the next level?

We are looking for a Pastry Chef de Partie who is enthusiastic about pastry and baking, enjoys creating quality products and is eager to learn, grow and develop a career in the F&B industry.

Hands-on experience in pastry, cake and dessert production

Opportunity to explore new products, recipes and creative ideas

Continuous learning and on-the-job development

Opportunity to develop leadership and team supervision skills

Clear opportunity to grow into a senior pastry / supervisory role

Work closely with experienced chefs and the kitchen team

Duties & Responsibilities

Pastry Production – Prepare and produce pastries, desserts, cakes and bakery products according to approved recipes and standards.

Mise en Place – Ensure all ingredients, equipment and mise en place are properly prepared before production and service.

Quality Control – Maintain consistent taste, texture, portion, appearance and presentation of all products.

Section Operations – Organise and manage the assigned pastry section to ensure smooth and timely daily production.

Team Supervision – Guide, coordinate and support Commis Chefs, Demi Chefs and other junior pastry team members.

Food Safety & Hygiene – Follow and maintain Company food safety, hygiene, sanitation and kitchen SOPs at all times.

Stock & Wastage Control – Monitor ingredient usage, stock rotation, portion control and minimise food wastage.

Equipment & Workplace – Ensure pastry equipment, utensils and work areas are properly used, cleaned and maintained.

Product Improvement – Assist the Pastry Chef / Head Chef with new product development, recipe improvement and seasonal promotions.

Other Duties – Report operational issues, support other kitchen sections when required and perform other duties assigned by the immediate superior.

Job Requirement:

Minimum 2–3 years of relevant pastry/bakery experience; experience in a restaurant, café, bakery, hotel or central kitchen is an advantage.

Able to prepare and handle basic cakes, pastries, desserts and baked products.

Willing to learn new pastry techniques, recipes and product development.

Good attention to quality, presentation and consistency.

Responsible, disciplined and able to work well as part of a kitchen team.

Able to guide and support junior pastry team members.

Willing to work shifts, weekends and public holidays when required.

Candidates with Pastry, Bakery or Culinary qualifications are encouraged to apply.

Most importantly, we are looking for someone who is willing to learn, grow and develop towards a future leadership role.

Food Journal was established in 2015, and our journey reflects our collective growth, filled with little nuggets that inspire and shape our work. The team made up of what we have seen, where we have been, what we have read and who we have shared our moments with. In Food Journal, we proudly own and operate a pioneering line of contemporary F&B establishments, including Keeper’s Ground, Roots, Commons, Ting Yuen and The Den – with more exciting ventures on the horizon.

Our passion drives everything we do. We are dedicated to creating and cultivating memorable experiences for our guests and partners through our service, cuisine, and venues. Our commitment to exceptional quality and attention to detail sets us apart and compels us to strive for constant improvement every day.

We could not have done all this, if not for the driven, passionate & youthful group that has created such a thrilling, exciting and rewarding environment. Our people are our greatest asset. By creating open and honest values in all our relationships, they consistently lead the way in exceeding expectations through fresh, modern and well considered ideas that shape our success.

Food Journal was established in 2015, and our journey reflects our collective growth, filled with little nuggets that inspire and shape our work. The team made up of what we have seen, where we have been, what we have read and who we have shared our moments with. In Food Journal, we proudly own and operate a pioneering line of contemporary F&B establishments, including Keeper’s Ground, Roots, Commons, Ting Yuen and The Den – with more exciting ventures on the horizon.

Our passion drives everything we do. We are dedicated to creating and cultivating memorable experiences for our guests and partners through our service, cuisine, and venues. Our commitment to exceptional quality and attention to detail sets us apart and compels us to strive for constant improvement every day.

We could not have done all this, if not for the driven, passionate & youthful group that has created such a thriving, exciting and rewarding environment. Our people are our greatest asset. By creating open and honest values in all our relationships, they consistently lead the way in exceeding expectations through fresh, modern and well considered ideas that shape our success.

Perks and benefits Medical Miscellaneous allowance Dental Sports (e.g. Gym) Parking Group Insurance, Training & Development, Annual Le