Pastry Chef

1. Plans, directs, control and coordinates the activities of Pastry Personnel engaged in preparing pastries/bakeries to ensure an efficient and profitable food service.

2. Plans and approves menu list of pastry’s/bakery’s items at display counter and other in-house functions based on planned or standardized menu.

3. Estimates consumption and requisitions and inspects delivery of ingredients into the pastry kitchen.

4. Reviews menus, analyzes recipes, determines food, labour and overhead costs, and drafts prices of pastry/bakery items, confers with Operation Manager and Cost Controller (Accounts) on pricing of menu items.

5. Prepares purchase request list indicating type of food items, quality and quantity daily.

6. Plans overall pastry/bakery production, considers:

- forecast
- supply conditions (availability of raw food)
- recently of menu
- competition

7. Plans & approves utilization of pastry/bakery surpluses.

8. Receives function sheet form Banquet and schedules preparation of pastry/bakery.

9. Accompanies Banquet Manager to inspect facilities of catering area, notes needed Equipment for catering functions.

10. Cooperates with Purchasing Manager in locating sources of raw pastry/bakery items, substitutes locally available for imported raw pastry/ bakery items. Works closely with Purchasing Manager in order to get the best quality pastry/bakery products for the lowest possible prices.

11.Checks and approves time schedule prepared by different Chefs.

12. Sees to it that all pastry/bakery prepared are served according to Hotel standards and practices.

13. Control cost by:

- minimizing spoilage
- maintaining adequate inventory of food
- utilizing food surpluses
- portion control

14. Develops special recipes.

15. Hires, train, guides and evaluates performance of kitchen personnel, shifts personnel, Shifts personnel according to skill to the various kitchen subsections.

16. Prepares monthly reports for Executive Assistant Manager/Executive Director and a copy to the Operation Manager.

17. Attends Daily Operations, Departmental Heads and Food & Beverage meetings if required.

18. Works closely together with the F & B Cost Controller (Accounts) in order to have all the recipes costed correctly and to keep the food cost in line.

19. Make sure that all inter-kitchen transfers are complete, accurate and submit on times.

20. Helps in planning and conducting staff training classes so as to maintain the standard and quality of the food served. To carry out daily briefing so as to improve the effectiveness and efficiency of all matters and duties of the pastry kitchen. To monitor the discipline and behavior of the kitchen staff while they are on duties.

21. Ensure that all machine, fixtures, equipment and utensils are clean and in working condition all times and that the kitchen is always clean and in a safe condition to prevent unnecessary accidents.

22. To make sure that the jobs and duties assigned and delegated to all pastry kitchen personnel are effectively dissimulated and carried out.

23. To make sure that proper guidelines and rules are implemented in the kitchen areas to improve supervision.

24. Performs duties as and when deemed necessary by the Management.

Pay: RM2,800.00 - RM3,000.00 per month

**Benefits**:

- Meal provided
- Opportunities for promotion
- Professional development

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Pastry Chef: 3 years (preferred)

**Language**:

- Mandarin (preferred)
- English (preferred)
- Malay (preferred)

Work Location: In person