Head Pastry Chef (Based in Kuching, Sarawak)

Food Journal Sdn Bhd; Kuching; On-site; MYR 89,000 - 134,000; Full time

Benefits offered by this job

Medical allowance

Dental benefits

Sports (e.g. Gym)

Parking

Group Insurance

Training & Development

Annual Leave

Job summary

Food Journal Sdn Bhd in Kuching, Sarawak is seeking a Head Pastry Chef to lead the pastry and baker team, overseeing daily production, menu development, and quality control. You will manage costs, train staff, and ensure food safety standards are met.

With 5+ years in pastry, 3+ in leadership, you will drive innovative dessert concepts while coordinating with operations and marketing for events and promotions.

Qualifications

• Minimum 5 years in pastry kitchen with at least 3 years in a leadership role.
• Strong baking techniques and pastry arts expertise.
• Experience in dessert plating and modern trends.
• Ability to develop and standardize recipes for large production.
• Excellent communication with kitchen and other departments.

Responsibilities

• Oversee daily pastry production and ensure on-time delivery with quality.
• Create and update dessert and pastry menus to match concept and customer preferences.
• Develop new and seasonal dessert items aligned with industry trends.
• Manage food and labor costs to achieve profitability targets.
• Lead, train and supervise pastry team for consistent quality.
• Monitor inventory, rotate stock (FIFO) and minimize waste.

Skills

Leadership

Communication skills

Creativity

Attention to detail

Education

Diploma/Degree in Culinary Arts or Pastry and Baking

Tools

Microsoft Word

Microsoft Excel

Job description

Head Pastry Chef (Based in Kuching, Sarawak)

Oversee daily pastry production and ensure all products are prepared on time and meet quality standards.

Create and update dessert and pastry menus that match the restaurant's concept and customer preferences.

Develop new and seasonal dessert items while keeping up with industry trends.

Manage food costs, labor costs, and departmental expenses to achieve profitability targets.

Collaborate with Operation Manager on menu planning, pricing, and portion control.

Lead, train, and supervise the pastry and baker team to ensure consistent product quality and performance.

Monitor inventory levels, order supplies when needed, and ensure proper stock rotation (FIFO).

Minimize food waste through effective production planning and inventory control.

Maintain high standards for taste, presentation, and consistency of all products.

Ensure compliance with food safety, hygiene, and sanitation regulations.

Maintain cleanliness and proper use of kitchen equipment and work areas.

Coordinate with kitchen operations, purchasing, HR, and marketing teams to support business needs and special events.

Stay updated on trends and continuously introduce creative and innovative dessert offerings.

Job Requitements:

Diploma or Degree in Culinary Arts or Pastry and Baking.

At least 5 years’ experience in pastry kitchen with at least 3 years in a leadership role within patisserie.

Strong expertise in baking techniques, pastry arts, dessert plating, and modern trend.

Passion for pastry arts and commitment to excellence.

Ability to develop and standardize recipes, including scaling for large production.

Ability to stay updated with global pastry trends and adapt them to local market preferences.

Strong communication skills to collaborate with kitchen teams and other departments.

Flexible to work shifts, weekends, and public holidays as required in F&B operations.

Competence computing skills, e.g. Microsoft Word and Microsoft Excel.

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

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 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.