Junior Sous Chef (Pastry)

PREMIERE HOTEL KLANG; Bayan Lepas; On-site; MYR 100,000 - 150,000; Full time

Job summary

A local hotel in Penang, Malaysia, seeks an experienced pastry team leader to manage daily operations, maintain culinary standards, and meet customer expectations. The ideal candidate should have strong culinary management skills, experience in food preparation, and a commitment to exceptional customer service. Responsibilities include supervising kitchen tasks, menu development, and inventory management. Join our dynamic team and contribute to our culinary success.

Qualifications

• Experience in pastry kitchen management or a similar role.
• Knowledge of food safety and hygiene standards.
• Ability to work under pressure and meet deadlines.

Responsibilities

• Manage daily operations of the pastry kitchen.
• Ensure culinary standards and customer satisfaction.
• Assist with menu development and inventory management.

Skills

Culinary management

Food preparation

Customer service

Team leadership

Menu development

Job description

Assisting in Leading the Pastry Team

• Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Assists in the supervision of pastry preparation shift operations.
• Prepares food items and executes requests based on required specifications.

Ensuring Culinary Standards and Responsibilities are Met for Pastry Team

• Develops, designs, or creates new ideas and items for Pastry Kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Assists Pasty Chef with menu development associated with Pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and Provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Maintaining Culinary Goals

• Supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides assistance in prioritizing, organizing, and accomplishing daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manages inventories according to budget.