Pastry Head Chef (Bakery & Viennoiserie)

Wyld Group; Selangor; On-site; MYR 60,000 - 80,000; Full time

Job summary

A renowned bakery in Selangor is seeking an experienced Head Pastry Chef to lead their pastry and viennoiserie production. The ideal candidate will have over 6 years of experience, with expertise in laminated dough and recipe development. This role requires strong leadership and a passion for innovation. Responsibilities include managing production schedules and ensuring the highest standards of quality are met.

Qualifications

• Minimum 6–8 years experience in pastry/bakery production.
• A minimum of 2–3 years in a leadership position.
• Proven experience in laminated dough and viennoiserie production.

Responsibilities

• Lead and oversee all bakery & pastry production.
• Develop and test new pastry recipes.
• Maintain the highest standards of quality, taste, and presentation.
• Manage ingredient ordering and cost control.
• Train and supervise the pastry team.

Skills

Leadership

Laminated dough production

Recipe development

Communication

Quality control

Job description

Pastry Head Chef (Bakery & Viennoiserie)

Magnificent Park Bakery is known for our signature viennoiseries - croissants, danishes, and modern laminated creations that bring together classic techniques and local creativity. We’re seeking a Head Pastry Chef to lead our bakery and viennoiserie production, drive product innovation, and uphold the brand’s reputation for excellence and creativity. This role oversees recipe R&D, production planning, team training, and daily operations to ensure consistency, quality, and efficiency across all pastry lines.

Key Responsibilities

• Lead and oversee all bakery & pastry production, from mixing, lamination, proofing, to baking.
• Develop and test new viennoiserie and pastry recipes in line with brand direction.
• Maintain the highest standards of quality, taste, and presentation.
• Manage ingredient ordering, cost control, and wastage.
• Train and supervise the pastry and bakery team to maintain workflow efficiency.
• Establish production schedules and standardize recipes for consistency.
• Collaborate with management and culinary director for menu development and R&D.
• Ensure compliance with hygiene, food safety, and workplace safety standards.

Qualifications

• Minimum 6–8 years experience in pastry/bakery production, including at least 2–3 years leading a team.
• Proven experience in laminated dough and viennoiserie production (mandatory).
• Background from artisan bakery cafés, hotels, or central kitchens preferred.
• Strong leadership and communication skills.
• Passion for innovation and hands-on craftsmanship.
• Willing to work weekends and early morning shifts.