Demi Chef de Partie (Pastry)

Hilton; West Coast Division; On-site; MYR 39,000 - 61,000; Full time

Job summary

Hilton in Malaysia seeks a Demi Chef de Partie in Pastry to craft pastries, desserts, and baked goods, delivering high-quality products for guests. You’ll assist in daily pastry kitchen operations, maintain brand standards, and contribute to menu development.

Ideally you have a year of Demi Chef pastry experience in a 5-star setting, plus 3+ years as Commis I in an international brand. Leadership and HACCP knowledge are essential for this role.

Qualifications

• Technical education in hospitality or culinary school.
• At least 1 year as a Demi Chef in Pastry Kitchen in a 5-star category hotel or restaurant.
• At least 3 years as a Commis I in an international brand hotel or restaurant.
• Possess good leadership and training skills.
• Up to date with sanitation classes.
• Knowledgeable in HACCP and local food safety regulations.

Responsibilities

• Prepare and produce a variety of pastries, desserts, cakes, breads, cookies, and baked products according to approved recipes and specifications.
• Assist the Head Chef/Sous Chef in daily pastry kitchen operations.
• Ensure consistency in taste, quality, appearance, and portion control of all pastry products.
• Support the development of new pastry items and seasonal menu offerings.
• Ensure all products are prepared and presented according to brand standards.
• Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross‑contamination.
• Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation.
• Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets.
• Inspire and develop the team: support team members, provide coaching, and foster a positive and productive work environment.
• Uphold regulatory standards: Maintain compliance with local food safety regulations, HACCP standards, health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.

Skills

Pastry handling

Leadership

HACCP knowledge

Education

Culinary/hospitality training

Job description

Job Description

You will be the star of your station, crafting delicious pastries and wowing our guests. With your passion for cooking and your attention to detail, you'll be a valuable member of our culinary team. As a Demi Chef de Partie, you’re not just overseeing the preparation of high‑quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Job Description

You will be the star of your station, crafting delicious pastries and wowing our guests. With your passion for cooking and your attention to detail, you'll be a valuable member of our culinary team. As a Demi Chef de Partie, you’re not just overseeing the preparation of high‑quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

• Prepare and produce a variety of pastries, desserts, cakes, breads, cookies, and baked products according to approved recipes and specifications, ensuring consistency in taste and presentation
• Assist the Head Chef/Sous Chef in daily pastry kitchen operations.
• Ensure consistency in taste, quality, appearance, and portion control of all pastry products.
• Support the development of new pastry items and seasonal menu offerings.
• Ensure all products are prepared and presented according to brand standards.
• Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross‑contamination
• Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
• Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
• Inspire and develop the team: support team members, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards: Maintain compliance with local food safety regulations, HACCP standards, health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.

Qualifications

• Technical education in hospitality or culinary school.
• At least 1 year as a Demi Chef in Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
• At least 3 year as a Commis I in an international brand hotel or individual restaurant with high standards.
• Possess good leadership and training skills.
• Up to date with sanitation classes.
• Knowledgeable in HACCP and local food safety regulations.