Head Baker / Head Pastry Chef
MiFoods International Group Sdn Bhd
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Benefits offered by this job
Job summary
MiFoods International Group Sdn Bhd, a growing F&B brand, is seeking an experienced Outlet Head Pastry Chef / Head Baker to lead daily pastry and bakery production at the new outlet in Petaling.
You will manage the production team, plan daily schedules, ensure recipe and SOP compliance, oversee inventory and wastage, and collaborate with the Executive Chef and R&D to implement new products while maintaining top quality.
Qualifications
- Diploma/degree in Pastry Arts or Culinary Arts preferred.
- Minimum five years of professional pastry/bakery experience.
- Experience in supervising or leading a team is required.
- Strong knowledge of pastries, breads, laminated doughs and finishing techniques.
- Experience with donuts, croissants and viennoiserie is highly preferred.
Responsibilities
- Lead daily pastry and bakery production at the outlet.
- Plan daily production schedules based on forecasts and traffic.
- Supervise mixing, fermentation, proofing, baking, filling, glazing and finishing processes.
- Ensure recipes and SOPs are followed and quantities meet demand.
- Manage inventory and wastage, monitor yields and portions.
- Collaborate with Executive Chef and R&D on product trials and launches.
- Train and develop pastry team; conduct coaching and performance reviews.
- Coordinate with Outlet Manager on product availability and promotions.
Skills
Education
Tools
Job description
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MiFoods International Group Sdn Bhd – Petaling
MiFoods International Group Sdn. Bhd. is a growing food and beverage investment and management company focused on developing, operating and scaling distinctive F&B brands.
Our current portfolio includes a new European-inspired pastry brand influenced by Japanese craftsmanship, precision and aesthetics, as well as a Japanese restaurant chain concept.
Our pastry brand will offer products such as artisanal donuts, croissants, viennoiserie, breads, pastries and desserts. As we prepare to open multiple outlets in prime shopping malls, we are looking for an experienced Outlet Head Pastry Chef / Head Baker to lead daily production and maintain consistent product quality at the outlet level.
The Outlet Head Pastry Chef / Head Baker will be responsible for the daily operations of the outlet’s pastry and bakery kitchen.
You will lead the outlet production team, plan daily production, maintain product quality, manage inventory and wastage, and ensure that all approved recipes and SOPs are followed consistently.
You will also work closely with the Executive Chef and R&D Department by assisting with product trials, providing operational feedback and implementing approved new products at the outlet.
This is primarily an outlet operations and production leadership position, not a dedicated R&D role.
MiFoods International Group Sdn. Bhd. is a growing food and beverage investment and management company focused on developing, operating and scaling distinctive F&B brands.
Our current portfolio includes a new European-inspired pastry brand influenced by Japanese craftsmanship, precision and aesthetics, as well as a Japanese restaurant chain concept.
Our pastry brand will offer products such as artisanal donuts, croissants, viennoiserie, breads, pastries and desserts. As we prepare to open multiple outlets in prime shopping malls, we are looking for an experienced Outlet Head Pastry Chef / Head Baker to lead daily production and maintain consistent product quality at the outlet level.
The Outlet Head Pastry Chef / Head Baker will be responsible for the daily operations of the outlet’s pastry and bakery kitchen.
You will lead the outlet production team, plan daily production, maintain product quality, manage inventory and wastage, and ensure that all approved recipes and SOPs are followed consistently.
You will also work closely with the Executive Chef and R&D Department by assisting with product trials, providing operational feedback and implementing approved new products at the outlet.
This is primarily an outlet operations and production leadership position, not a dedicated R&D role.
- Lead and oversee the outlet’s daily pastry and bakery production.
- Plan production quantities based on sales forecasts, promotions, weekdays, weekends and expected customer traffic.
- Prepare daily production schedules and assign responsibilities to team members.
- Ensure sufficient products are available throughout operating hours without unnecessary overproduction.
- Supervise mixing, fermentation, proofing, baking, filling, glazing, decorating and finishing processes.
- Ensure all products are produced according to approved recipes, specifications and SOPs.
- Conduct quality checks on taste, texture, appearance, weight, portion and presentation.
- Ensure products are fresh, properly displayed and replenished according to outlet requirements.
- Manage special orders, seasonal products and promotional production requirements.
- Coordinate with the Outlet Manager and front-of-house team regarding product availability, customer demand and sold-out items.
- Communicate production shortages, quality issues or operational delays promptly.
- Maintain consistent product quality according to the brand’s approved standards.
- Follow all recipes and production procedures provided by the Executive Chef and R&D Department.
- Ensure the pastry and bakery team understands and follows every approved recipe accurately.
- Prevent unauthorised changes to recipes, portions, ingredients or presentation.
- Monitor production temperatures, mixing times, proofing conditions, baking times and finishing standards.
- Maintain visual quality guides and product reference samples for the team.
- Investigate product defects, customer complaints or inconsistencies and take corrective action.
- Provide feedback to the Executive Chef and R&D Department when a recipe or production method creates operational difficulties.
- Ensure approved corrective actions are implemented consistently by the outlet team.
- Assist the Executive Chef and R&D Department with product trials and tasting sessions when required.
- Test whether new recipes can be produced efficiently within an actual outlet environment.
- Provide practical feedback on production time, manpower, equipment, ingredient handling and service requirements.
- Assist with small-batch testing, production simulations and product-quality evaluation.
- Support shelf-life, display, storage and reheating tests where applicable.
- Identify possible challenges before a new product is officially launched.
- Assist in converting approved products into practical daily production routines.
- Implement new recipes and SOPs after receiving final approval from the Executive Chef or R&D Department.
- Train outlet team members on approved new products, techniques and presentation standards.
- Monitor new products after launch and provide sales, wastage, customer and production feedback.
- Do not make major recipe or product changes without approval from the Executive Chef or R&D Department.
- Lead, supervise and motivate the outlet pastry and bakery team.
- Assign daily duties and ensure clear accountability within the kitchen.
- Prepare staff rosters according to production and outlet requirements.
- Monitor attendance, punctuality, grooming, discipline and work performance.
- Train team members on recipes, preparation techniques, equipment usage, hygiene and safety.
- Conduct practical assessments to ensure employees can produce products independently.
- Provide regular coaching, feedback and corrective guidance.
- Identify employees who require additional training or performance improvement.
- Participate in probation reviews and performance appraisals with HR and management.
- Develop junior bakers and pastry team members into future supervisors or section leaders.
- Maintain a professional, respectful and collaborative kitchen environment.
- Monitor daily ingredient usage, stock levels and production requirements.
- Prepare ingredient requisitions and coordinate with the central kitchen, Procurement or approved suppliers.
- Check all ingredients and products received for quantity, quality, condition and expiry dates.
- Maintain proper stock rotation according to FIFO or FEFO procedures.
- Ensure ingredients are stored at the correct temperature and under appropriate conditions.
- Monitor product yields, portion sizes and ingredient usage.
- Record daily wastage, rejected products, expired ingredients and production losses.
- Investigate unusual wastage or inventory variances and implement corrective measures.
- Reduce overproduction while ensuring sufficient product availability.
- Participate in regular stock counts and inventory reconciliation.
- Support management in achieving approved food-cost and wastage targets.
- Maintain high standards of cleanliness, hygiene and food safety throughout the pastry and bakery section.
- Ensure team members follow cleaning schedules, personal hygiene standards and food-handling procedures.
- Ensure proper labelling, storage, temperature control and allergen management.
- Maintain production, temperature, cleaning and quality-control records.
- Ensure the pastry kitchen is prepared for internal inspections and external audits.
- Support Halal, GMP, HACCP or other food-safety requirements where applicable.
- Ensure all bakery equipment is used correctly and safely.
- Monitor ovens, mixers, proofers, dough sheeters, refrigerators and other equipment.
- Report equipment problems and coordinate repairs or maintenance promptly.
- Ensure opening and closing procedures for the pastry kitchen are completed correctly.
- Work closely with the Outlet Manager, Executive Chef, R&D Department, central kitchen and Operations team.
- Review daily sales and production patterns to improve production planning.
- Monitor best-selling, slow-moving and high-wastage products.
- Recommend operational improvements based on actual outlet performance.
- Support product launches, seasonal promotions, events and influencer visits.
- Assist management during new outlet openings or team training when required.
- Prepare regular reports on production, wastage, staffing, quality issues and operational challenges.
- Perform other pastry, bakery or outlet‑related duties assigned by management.
- Diploma, Degree or professional certification in Pastry Arts, Baking, Culinary Arts or another relevant discipline is preferred.
- Candidates with strong equivalent industry experience will also be considered.
- Minimum five years of professional pastry or bakery experience.
- Minimum two years of experience in a supervisory or leadership position.
- Strong hands‑on knowledge of pastry, bread, laminated dough, fermentation, fillings, creams, glazes and baking processes.
- Professional experience with donuts, croissants and viennoiserie is highly preferred.
- Able to lead daily outlet production while maintaining consistent product quality.
- Able to follow standardised recipes and SOPs accurately.
- Experience managing production schedules, staff rosters, inventory and wastage.
- Strong understanding of food hygiene, kitchen safety and allergen management.
- Experience in a premium bakery, pastry shop, café, hotel or high-volume F&B outlet is preferred.
- Experience working with an Executive Chef, R&D team or central kitchen will be an added advantage.
- Able to train, assess and manage the performance of pastry and bakery team members.
- Strong leadership, communication and problem‑solving skills.
- Responsible, organised and detail‑oriented.
- Able to remain calm and make decisions during busy production periods.
- Able to balance product quality, speed, cost and operational requirements.
- Willing to work according to outlet shifts, including early mornings, weekends and public holidays.
- Applicants are strongly encouraged to submit photographs or a portfolio of products they have personally prepared.
- Monthly salary of RM6,500 – RM9,500, based on experience, technical skills and leadership capabilities
- Performance bonus, subject to individual and company performance
- Annual leave
- Medical leave
- EPF, SOCSO and EIS contributions
- Opportunity to lead the pastry and bakery team of a new F&B brand
- Exposure to European-inspired and Japanese-influenced pastry concepts
- Direct involvement in new product trials and launches
- Career progression into Senior Head Pastry Chef, Area Pastry Chef or other culinary leadership positions as the brand expands
- An open, multicultural and forward-thinking working environment
You will be joining a new pastry brand at an important stage of its development.
As the Outlet Head Pastry Chef / Head Baker, you will play a key role in maintaining product quality, developing the outlet team and creating a customer experience that can be consistently reproduced as the brand expands.
You will work closely with the Executive Chef and R&D Department while gaining exposure to new product development, new outlet openings and multi-outlet operations.
Strong performers will have the opportunity to grow into a wider operational or culinary leadership role as MiFoods opens more outlets.
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