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Our client, a luxurious 5-star boutique hospitality brand and integrated family resort located in the prime location of Penang, Malaysia, is seeking an experienced and talented Chief Baker to lead their dynamic team.

As a Chief Baker, you are responsible to oversee the bakery and pastry operations, maintaining quality standards, upholding food safety protocols, and supporting the department's financial goals by reducing waste and managing costs effectively. This role focuses on designing innovative menu items, streamlining operations, and leading a talented team.

• Diploma or Bachelor's Degree in Pastry Arts, Baking or Culinary Arts is a plus.
• Certifications in advanced pastry techniques are a plus.
• Minimum of 2 years experience as a Chief /Head Baker, preferably in a luxury hotel or similar high-end establishment.
• Proven expertise in innovative menu development for pastry and bakery items.
• Strong skills in bread making, pastry techniques, and decorative work.
• Demonstrated experience in costing, portion control, and inventory management.
• Familiarity with Malaysian pastry trends is a plus.

• Supervise the production of all bakery and pastry items, including bread, cakes, desserts, chocolates, and petit fours.
• Design seasonal and event-specific pastry menus, aligning with guest preferences and culinary trends.
• Ensure consistent quality, taste, texture, and presentation of all bakery and pastry items.
• Coordinate with other kitchen departments for banquet events, buffets, and special F&B promotions.
• Maintain cleanliness, organization, and proper storage of ingredients and finished products.
• Lead and manage a team of pastry chefs, bakers, and kitchen assistants.
• Conduct regular team training sessions on baking techniques, hygiene practices, and operational efficiency.

• Develop signature desserts and bread offerings that set them apart from competitors.

• Perform regular quality checks on all pastry and bakery products.
• Conduct periodic audits to ensure compliance with food safety regulations (e.g., HACCP).

• Prepare and monitor budgets for the bakery and pastry section, ensuring alignment with the overall F&B budget.
• Maintain optimal inventory levels by monitoring stock usage and reordering supplies as needed.
• Evaluate supplier performance and negotiate competitive pricing for high-quality ingredients.
• Reduce wastage by improving production processes and forecasting demand accurately.