Pastry CDP/ Bakery CDP

Jobstreet Malaysia; Iskandar Puteri; On-site; MYR 56,000 - 89,000; Full time

Job summary

Jora Malaysia is seeking a Pastry Chef / Bakery Chef to lead the development, preparation, and supervision of bakery and pastry production in a manufacturing setting. This role ensures consistent product quality, maintains food safety standards, improves recipes, and supports mass production scaling.

The Pastry Chef / Bakery Chef is responsible for developing, preparing, and supervising the production of bakery and pastry items in a manufacturing environment.

Qualifications

• Diploma/Degree in Culinary Arts, Pastry & Baking, Food Technology, or related field.
• Minimum 3–5 years of experience as a Pastry Chef / Baker, preferably in a manufacturing or high-volume production environment.
• Strong knowledge of dough fermentation, baking science, pastries, laminated dough, cakes, and desserts.
• Familiar with industrial bakery equipment (mixers, ovens, sheeters, proofers).
• Understanding of HACCP, GMP, HALAL, and food safety procedures.
• Ability to work under pressure and meet production deadlines.
• Good leadership, communication, and problem-solving skills.

Responsibilities

• Plan, prepare, and oversee the production of pastries, bread, and bakery products according to daily or weekly schedules.
• Ensure consistency in taste, texture, and appearance across all batches.
• Oversee mixing, shaping, proofing, baking, cooling, and packaging processes.
• Work closely with machine operators to ensure correct settings for mixers, ovens, fillers, proofers, etc.
• Monitor wastage and optimise production efficiency.
• Lead and train bakery assistants and production staff to meet targets.

Skills

Leadership

Communication

Problem-solving

Work under pressure

Education

Diploma/Degree in Culinary Arts, Pastry & Baking, Food Technology, or related field

Tools

Industrial bakery equipment

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

The Pastry Chef / Bakery Chef is responsible for developing, preparing, and supervising the production of bakery and pastry items in a manufacturing environment. This role ensures consistent product quality, maintains food safety standards, improves recipes, and supports mass production scaling.

Job Summary

The Pastry Chef / Bakery Chef is responsible for developing, preparing, and supervising the production of bakery and pastry items in a manufacturing environment. This role ensures consistent product quality, maintains food safety standards, improves recipes, and supports mass production scaling.

Key Responsibilities

1. Production & Operations

• Plan, prepare, and oversee the production of pastries, bread, and bakery products according to daily or weekly schedules.
• Ensure consistency in taste, texture, and appearance across all batches.
• Oversee mixing, shaping, proofing, baking, cooling, and packaging processes.
• Work closely with machine operators to ensure correct settings for mixers, ovens, fillers, proofers, etc.
• Monitor wastage and optimise production efficiency.

2. Recipe Development & Improvement

• Develop, test, and standardize recipes suitable for large-scale production.
• Adjust formulas to meet quality, cost, and manufacturing requirements.
• Work with the R&D/QA team to introduce new products or improve existing ones.

3. Quality & Food Safety Compliance

• Ensure all products meet company quality standards before release.
• Enforce strict compliance with HACCP, GMP, HALAL, and food safety regulations.
• Conduct regular checks on raw materials, dough consistency, baking temperatures, and shelf-life performance.

4. Inventory & Cost Control

• Monitor usage of ingredients and reduce unnecessary waste.
• Work with the procurement team to ensure optimal stock levels.
• Assist in costing of ingredients, recipes, and new product trials.

5. Team Leadership & Training

• Lead and supervise bakery assistants, mixers, and production line workers.
• Provide skills training on baking techniques, hygiene practices, and equipment handling.
• Ensure proper shift delegation and productivity targets are met.

6. Equipment Management

• Ensure cleanliness, calibration, and maintenance of all bakery-related machinery.
• Report equipment issues and coordinate with maintenance when needed.

Requirements

• Diploma/Degree in Culinary Arts, Pastry & Baking, Food Technology, or related field.
• Minimum 3–5 years of experience as a Pastry Chef / Baker, preferably in a manufacturing or high-volume production environment.
• Strong knowledge of dough fermentation, baking science, pastries, laminated dough, cakes, and desserts.
• Familiar with industrial bakery equipment (mixers, ovens, sheeters, proofers).
• Understanding of HACCP, GMP, HALAL, and food safety procedures.
• Ability to work under pressure and meet production deadlines.
• Good leadership, communication, and problem-solving skills.

Additional Advantage

• Experience in NPD/R&D or recipe standardization.
• Familiar with automation and production line settings.
• Ability to innovate new bakery products for seasonal or customer needs.