Chef de Partie Pastry

IHG; Malaysia; On-site; MYR 42,000 - 66,000; Full time

Job summary

IHG Malaysia invites a skilled Pastry Chef to lead the pastry section, ensuring exceptional quality and presentation in all items. You will oversee daily operations, recipes, and brand standards while mentoring junior staff and managing pre-opening activities.

You will ensure HACCP/LQA compliance, uphold safety, and drive cost control within the pastry department, contributing to guest satisfaction and brand integrity.

Qualifications

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

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 per 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

Pastry expertise

Team supervision

Food safety

Time management

Quality control

Education

Certificate or Diploma in Pastry

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 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.