Senior Pastry Chef

TICCO INTERNATIONAL SDN. BHD.; Petaling Jaya; On-site; MYR 48,000 - 78,000; Full time

Job summary

TICCO INTERNATIONAL SDN. BHD. is seeking a Senior Pastry Chef to lead pastry production, uphold quality and ensure recipes are followed with strict food safety standards.

You will supervise junior pastry staff, coordinate daily operations, manage inventory and contribute to new product development while maintaining cost controls and on-time delivery. The role requires strong leadership, attention to detail and the ability to work shifts, weekends and holidays when required.

Qualifications

• Minimum 3-5 years of pastry or bakery experience in cafés, restaurants, hotels or central kitchens.
• Strong knowledge of pastry preparation, baking techniques, cake decoration and dessert presentation.
• Experience in supervising or guiding junior team members.
• Good understanding of food safety, hygiene, inventory control and production planning.
• Able to work independently, meet production deadlines and maintain consistent quality.

Responsibilities

• Prepare and produce pastries, cakes, desserts, breads and other bakery products according to company recipes and standards.
• Ensure consistency in product taste, texture, appearance, portion size and presentation.
• Oversee daily preparation, baking, finishing, decorating and packing activities.
• Monitor ingredient usage, stock levels and product wastage to maintain cost efficiency.
• Coordinate with pastry team, production department and outlet operations to fulfil orders and delivery schedules.

Skills

Pastry

Baking techniques

Dessert decoration

Team supervision

Food safety

Education

Certificate/Diploma or equivalent in Pastry/Baking/Culinary Arts

Job description

The Senior Pastry Chef is responsible for supporting daily pastry production, maintaining product quality and consistency, and ensuring all pastries and desserts are prepared according to the company's recipes, standards and food safety requirements. The role also involves supervising junior pastry team members, coordinating production activities and ensuring smooth daily operations within the pastry department.

2. Key Responsibilities

A. Pastry Production & Operations

Prepare and produce pastries, cakes, desserts, breads and other bakery products according to company recipes and standards.

Ensure consistency in product taste, texture, appearance, portion size and presentation.

Oversee daily preparation, baking, finishing, decorating and packing activities.

Ensure production is completed according to the assigned schedule and outlet requirements.

Monitor ingredient usage, stock levels and product wastage to maintain cost efficiency.

Assist in developing new products, improving existing recipes and conducting product testing when required.

B. Quality Control & Food Safety

Maintain high standards of product quality, freshness and presentation.

Ensure proper food handling, storage, labelling, stock rotation and temperature control.

Comply with food safety, hygiene, sanitation and company operating procedures.

Conduct regular checks on raw materials and finished products.

Ensure all equipment, utensils and workstations are clean, properly maintained and used safely.

C. Team Supervision & Training

Guide and supervise junior pastry chefs, commis chefs and trainees during daily production.

Provide on-the-job training on pastry techniques, recipes, production methods and hygiene practices.

Monitor team performance, productivity and compliance with department standards.

Assist in allocating daily tasks and ensuring sufficient manpower for production.

Promote teamwork, discipline and a positive working environment.

D. Inventory & Cost Control

Monitor ingredient usage and report low stock, shortages or quality issues to the supervisor.

Assist with stocktaking, inventory records and ingredient requisitions.

Minimise wastage through proper production planning, portion control and storage practices.

Ensure ingredients and supplies are used efficiently and within the approved budget.

E. Coordination & Reporting

Coordinate with the pastry team, production department and outlet operations to fulfil orders and delivery schedules.

Report production issues, equipment breakdowns, product defects and operational concerns to the immediate supervisor.

Maintain accurate production records, wastage reports and other required documentation.

Support special orders, seasonal products, promotional campaigns and other assigned projects.

3. Job Requirements

Certificate, diploma or equivalent qualification in Pastry, Baking, Culinary Arts or a related field is preferred.

Minimum 3-5 years of relevant pastry or bakery experience, preferably in cafés, restaurants, hotels or central kitchens.

Strong knowledge of pastry preparation, baking techniques, cake decoration and dessert presentation.

Experience in supervising or guiding junior team members.

Good understanding of food safety, hygiene, inventory control and production planning.

Able to work independently, meet production deadlines and maintain consistent quality.

Responsible, detail-oriented, organised and willing to work shifts, weekends and public holidays when required.

4. Key Performance Indicators (KPIs)

Product quality and consistency.

Timely completion of daily production and orders.

Compliance with recipes, portion standards and food safety requirements.

Ingredient cost control and reduction of product wastage.

Team productivity, training and work discipline.

Compliance with cleanliness, hygiene and departmental SOPs.

Note:

The employee may be assigned other reasonable duties related to the pastry department and business operations as required by management.

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