Junior Sous Chef - Pastry (Pre-Opening) - Conrad Kuala Lumpur

Hilton; Kuala Lumpur; On-site; MYR 60,000 - 80,000; Full time

Job summary

Hilton in Kuala Lumpur is seeking a Junior Sous Chef (Pastry) to lead pastry production and mentor a pastry team within a luxury hotel framework. The role focuses on maintaining high standards across desserts, breads, and chocolates while upholding FSMP and HACCP guidelines.

You will coordinate daily pastry activities, innovate seasonal items, and monitor costs and waste. A culinary background and strong leadership are essential for success in this busy, guest-focused environment.

Qualifications

• High School diploma or above.
• Technical education in hospitality or culinary school preferred.
• Good command of English, both verbal and written.

Responsibilities

• Support pastry operations and assist Pastry Chef.
• Plan and coordinate pastry production per outlet needs.
• Prepare pastries, cakes, desserts, breads, chocolates per recipes.
• Ensure consistency in taste, texture, quality, and presentation.
• Monitor quality and freshness; manage storage and rotation of ingredients.
• Ensure FSMP, HACCP, hygiene and sanitation compliance.
• Assist with inventory, stock control and ordering.
• Coach and develop pastry team members.
• Lead team briefings and training sessions.
• Maintain cleanliness of pastry kitchen and equipment.
• Collaborate with other culinary sections to ensure timely delivery.

Skills

Leadership

HACCP knowledge

English

Stress management

Training/mentoring

Microsoft Word

Excel

Education

High School diploma

Culinary school diploma

Tools

Microsoft Word

Excel

Job description

Job Identification: 222938

Job Category: Culinary

Job Schedule: Full time

As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards:

• Support the Pastry Chef / Executive Pastry Chef in managing the daily pastry and bakery operation.

• Plan and coordinate pastry production according to outlet requirements, occupancy, events, banquets, and business levels.

• Prepare and oversee the production of pastries, cakes, desserts, breads, chocolates, and other pastry products according to established recipes and standards.

• Ensure consistency in taste, texture, quality, portion size, and presentation of all pastry products.

• Assist in developing new pastry creations, recipes, seasonal items, and dessert presentations while keeping up with current pastry trends.

• Monitor the quality and freshness of all pastry ingredients and ensure correct storage, handling, labelling, and rotation.

• Ensure all pastry production complies with Food Safety Management Program (FSMP), HACCP, hygiene, and sanitation requirements.

• Monitor food costs, portion control, wastage, and production quantities to maximise efficiency and profitability.

• Assist with inventory, stock control, ordering, and proper storage of pastry ingredients and supplies.

• Supervise and guide Chef de Parties, Commis Chefs, and other pastry team members to ensure smooth and efficient production.

• Coach, train, and develop team members in pastry techniques, recipes, presentation, hygiene, and safe working practices.

• Monitor the cleanliness and condition of the pastry kitchen, equipment, and workstations, liaising with Stewarding and Engineering where required.

• Work closely with the Pastry Chef, Executive Pastry Chef, and other culinary sections to ensure timely preparation and delivery of pastry products.

• Conduct regular team briefings and training sessions to maintain knowledge, skills, and service standards.

• Ensure all team members comply with hotel policies, fire and safety procedures, and departmental SOPs.

• Assist with pastry production and other kitchen duties during busy periods or when required.

• Maintain a positive, professional, and collaborative working environment within the pastry team.

• Carry out any other reasonable duties and responsibilities as assigned by the Management.

A Junior Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High School graduate or above.

• 5 years as cook in a Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.

• At least 3 years as a Chef de Partie or 1-year equivalent position in an international brand hotel.

• Possess a valid health certificate.

• Have a variety of pastry, chocolate and bread making techniques.

• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.

• A hands‑on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.

• Able to work with and consume all products and ingredients.

• Able to convert recipes and follow them through.

• Proficient in Microsoft Word and Excel.

• Able to set priorities and complete tasks in a timely manner.

• Work well in stress situations, remain calm under pressure and able to solve problems.

• Excellent leadership skills.

• Knowledgeable in HACCP.

• Technical education in hospitality or culinary school preferred.

• Good command in English, both verbal and written to meet business needs, preferred.

• Work experience in similar capacity with international chain hotels preferred.