Pastry Assistant (Manager In Training)

NOTO CAFE & BAKERY SDN.BHD.; Petaling Jaya; On-site; MYR 33,000 - 39,000; Full time

Benefits offered by this job

Staff meals provided

Annual leave

Medical leave

On‑the‑job training

Career development opportunities

Job summary

NOTO Cafe in Subang Jaya, Selangor is seeking a Pastry Assistant (Manager In Training) to support daily pastry production and kitchen operations. The role aims to grow a candidate with basic pastry knowledge into a capable team leader who can oversee the pastry section in the future.

During probation, training focuses on pastry production, inventory control, quality checks, and team coordination, with progression toward independent pastry kitchen management.

Qualifications

• Basic pastry knowledge and baking experience are required.
• Willingness to learn and develop professionally in leadership roles.
• Strong organizational and time management skills.
• Good communication and teamwork abilities.

Responsibilities

• Assist in daily pastry production and preparation.
• Follow standard recipes and procedures to maintain consistency.
• Maintain cleanliness, hygiene and proper storage of ingredients.
• Coordinate pastry production schedules with management.
• Support training and guidance of kitchen team members.
• Progress to independently manage pastry section over time.

Skills

Pastry knowledge

Leadership

Attention to detail

Communication

Tools

Bakery equipment handling

Job description

Company: NOTO Cafe
Department: Kitchen / Pastry
Employment Type: Full-Time
Location: Subang Jaya, Selangor
Monthly Salary: RM3,000 – RM3,500
Working Schedule: 6 days per week, 6:00 AM – 3:00 PM (1-hour break)

1. Job Purpose

The Pastry Assistant (Manager In Training) is responsible for assisting in daily pastry production, maintaining product quality and supporting kitchen operations.

This position is designed to develop an individual with basic pastry knowledge into a capable team leader who can eventually oversee the pastry section independently.

The successful candidate will work closely with management during the initial training and probation period, gaining practical experience in pastry production, inventory management, quality control and team coordination.

2. Key Responsibilities

A. Pastry Production & Preparation

Assist in daily preparation and production of pastries, cakes and bakery items.

Follow standard recipes, measurements and preparation procedures.

Maintain consistency in product quality, taste and presentation.

Ensure proper handling, storage and freshness of ingredients.

Assist in testing and developing new pastry products.

Ensure daily production requirements are completed on schedule.

Maintain cleanliness, organisation and hygiene within the pastry kitchen.

Ensure proper food handling and compliance with food safety standards.

Monitor ingredient usage and minimise unnecessary wastage.

Ensure kitchen equipment and tools are properly maintained.

Support smooth daily kitchen operations.

C. Inventory & Cost Management

Monitor ingredient stock levels and report replenishment requirements.

Assist in stock counting and inventory records.

Ensure ingredients are properly stored and rotated.

Monitor ingredient usage and identify potential wastage.

Assist management in controlling food costs and production expenses.

D. Team Coordination & Supervision

Work closely with management to understand daily kitchen operations.

Assist in coordinating pastry production schedules.

Support the training and guidance of kitchen team members.

Ensure team members follow established recipes and operating procedures.

Develop the ability to supervise and coordinate daily pastry operations.

E. Management Development

Participate in hands‑on training with management during the probation period.

Learn production planning, inventory control and operational management.

Develop leadership, communication and problem‑solving skills.

Gradually take ownership of pastry kitchen operations.

Work towards independently managing the pastry section.

3. Job Requirements

Basic knowledge or experience in pastry preparation and baking.

Previous experience in a bakery, café or F&B environment is an advantage.

Passion for baking, pastries and food preparation.

Ability to follow recipes and maintain product consistency.

Good organisational and time management skills.

Strong attention to detail.

Responsible, disciplined and able to take initiative.

Good communication and teamwork abilities.

Willingness to learn, accept feedback and develop professionally.

Interest in taking on leadership and management responsibilities.

The ideal candidate should demonstrate:

Ownership: Takes responsibility for assigned tasks and follows through without constant supervision.

Attention to Detail: Maintains consistency in product quality, presentation and kitchen standards.

Discipline: Follows procedures, maintains punctuality and manages time effectively.

Initiative: Identifies operational needs and takes appropriate action.

Adaptability: Able to learn new techniques and adjust to changing production requirements.

Leadership Potential: Demonstrates the ability to coordinate people, communicate effectively and take responsibility.

Performance will be assessed based on the following areas:

Performance AreaExpected OutcomeProduct QualityConsistent taste, texture and presentationProduction EfficiencyDaily production completed on scheduleInventory ControlAccurate stock monitoring and minimal wastageKitchen StandardsCleanliness, hygiene and food safety complianceTeamworkEffective communication and collaborationOwnershipAbility to independently manage assigned responsibilitiesLeadershipDemonstrates readiness to supervise kitchen operations

During the initial probation period, the successful candidate will receive direct guidance and hands‑on training from management.

The development pathway is intended to progress through:

Pastry Assistant – Learning recipes, preparation and production standards.

Senior Pastry Assistant – Taking greater responsibility for quality and inventory.

Assistant Pastry Supervisor – Coordinating production and supporting team supervision.

Pastry Supervisor / Pastry Manager – Taking ownership of the pastry section and managing its daily operations.

Progression will be based on individual performance, competency and readiness to assume additional responsibilities.

Monthly basic salary of RM3,000 – RM3,500.

EPF, SOCSO and EIS contributions.

Performance incentive of up to RM300 per month, subject to KPI achievement.

Staff meals provided.

Annual leave and medical leave in accordance with applicable employment legislation.

On‑the‑job training and career development opportunities.

Reporting To: Cafe Management / Operations Management

Job Objective: To develop a reliable and capable individual who can eventually take ownership of NOTO Cafe's pastry production, kitchen operations and team management.