Pastry Chef de Partie: Creative Desserts Lead

Swiss-Garden International Hotels, Resorts & Inns (A member of OSK Group)

Kuantan

On-site

MYR 42,000 - 72,000

Full time

14 days+

Application generator

Turn this role into an interview — a resume and cover letter built around what this employer wants.

Get past ATS filters

Benefits offered by this job

Meal provisions

Staff benefits including meal provis

Career progression

Training programmes

Job summary

Swiss-Garden International Hotels, Resorts & Inns in Kuantan, Pahang, is seeking a talented Chef de Partie (Pastry) to lead the pastry section in a full-time role. You will craft desserts, breads and pastries with precision and artistry for our guests, contributing to the brand's high-quality dining experiences.

The ideal candidate has 3–5 years pastry experience, strong pastry skills, and a culinary qualification.

Qualifications

Proven experience of 3–5 years as a Chef de Partie in pastry within a busy hospitality or fine dining setting.
Strong knowledge of pastry work including bread baking, cake production, chocolate work, and dessert plating.
Excellent understanding of food safety, health and hygiene regulations, with consistent standards.
Proficiency with pastry equipment and machinery such as ovens, mixers and specialised tools.
Ability to work under pressure while maintaining high quality and presentation.
Leadership and communication skills with experience training kitchen staff.
Creative mindset to develop innovative pastry items while respecting classical techniques.
Flexible to work early mornings, evenings, weekends and public holidays as required.
Relevant culinary qualification or pastry certification is desirable; knowledge of Malaysian/international cuisine is advantageous.

Responsibilities

Prepare, produce and present pastries, desserts, breads and baked goods to high standards.
Manage pastry section including stock levels, ingredient ordering, food costs and inventory control.
Maintain strict food safety, hygiene and sanitation in the pastry kitchen.
Follow recipes and plating specs while innovating menu items.
Train, supervise and mentor junior pastry staff in a collaborative environment.
Collaborate with other kitchen sections and front-of-house teams for seamless service.
Monitor portions and manage food waste to improve efficiency and profitability.
Adapt to changing service demands and special events for guests.
Maintain kitchen equipment and report maintenance issues promptly.
Contribute to menu planning and special events with technical pastry expertise.