Pastry Chef

CROWNE PLAZA KLCC; Kuala Lumpur; On-site; MYR 42,000 - 72,000; Full time

Job summary

Crowne Plaza KLCC in Kuala Lumpur invites a skilled Pastry Chef to lead a broad pastry program, crafting cakes, desserts, petits fours and gateaux with attention to quality and presentation. You will supervise kitchen staff, assist in budgeting, and uphold OH&S and hygiene standards while driving guest satisfaction with creative, high-standard patisserie offerings.

Candidates should have a degree or diploma in culinary arts and 2-5 years in pastry roles with supervisory experience, and a passion

Qualifications

• Degree or Vocational Certificate in Culinary Skills or related field.
• 2-5 years of pastry experience with at least 2 years in a supervisory role.
• Strong knowledge of hygienic standards and kitchen safety.

Responsibilities

• Prepare and present a broad array of pastries, desserts and petit fours.
• Maintain hygienic standards and a hygienic kitchen.
• Assist in coordinating departmental annual budget and cost controls.

Skills

Pastry expertise

Supervisory experience

Budget management

Hygiene & safety

Education

Degree or Vocational Certificate in Culinary Skills

Job description

As thePastryChef, you willprepareand present a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations.Promote the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos.

People

Work with Superior andDirector ofHuman Resourcesto ensure the departmental performance of staff is productive. Duties include:

• Assistin planning for future staffing needs
• Assistin recruiting in line with company guidelines
• Prepare and administer detailed induction program fornew staff
• Assistinmaintaininga comprehensive,currentand guest focused set of departmental standards and procedures and oversee their implementation
• Ensure training needs analysis of Kitchen staff is carriedoutand training programmes are designed and implemented to meet needs
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Coach, counsel and discipline staff,providingconstructive feedback to enhance performance
• Regularly communicate with staff andmaintaingood relations

Guest Experience

Prepare and present baked pastries including the preparation of:

• Handling and storage of commodities
• Chou pastry dishes
• Bake and fill a variety of sweet pate dishes
• Savoury products from chou short and puff

Prepare and present yeast raised pastries including the preparation of:

• Savarins and babas

Prepare and present afternoon tea items including:

• Those suitable to be served for afternoon tea in a hotel
• Flans and pies

Prepare and present desserts including:

• Prepare and present gateaux, tortes and cakes including:
• Traditional gateaux,tortesand cakes
• Finish and decorate them
• Prepare for service and serve them to guests
• Design, prepare,coverand decorate cakes for festive occasions
• Prepare a range of cheesecakes
• Prepare a range ofmoldedflowers and figures
• Prepare Petits Fours
• Prepare a range of petits fours secs
• Prepare a range of petits foursglaces

Maintain hygienic standards and practices

Maintain a hygienic kitchen

Clean the kitchen and equipment

Maintain personal hygiene

Work with superior in the preparation and management of the department’s budget. Duties include:

• Assistin co-ordinating the preparation of the departmental annual budget
• Control andmonitordepartmental costs on an ongoing basis to ensure performance against budget
• Control andanalyse, on an on-going basis, the level of the Sales, Costs, Issuing of food, Quality and presentation of food products, Condition and cleanliness of facilities and equipment, Guest satisfaction, Marketing.

Responsible Business

Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

Be aware of duty of care and adhere to occupational, health and safety legislation,policiesand procedures

Be familiar with property safety, first aid and fire and emergency procedures andoperateequipment safely and sensibly

Initiate action to correct a hazardous situation and notify supervisors of potential dangers

Log security incidents and accidentsin accordance withhotel requirements

Accountability

Supervisea large number ofteam members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to500 people or less. May oversee one or more subordinate managers or supervisors

Whatweneed from you?

• Degree or Vocational Certificate in Culinary Skills or related field.
• 2-5years' experienceas a Pastry Sous Chef/Chef DePartie/Pastry Chef, with at least 2yearin a supervisory capacity, or an equivalent combination of education and experience

The statements in this job description are intended torepresentthe key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.