Pastry Head Chef

2 days ago

Petaling Jaya, Selangor, Malaysia WY& Partners Sdn Bhd Full time 30,000 - 108,000 per year

We are looking for a skilled and passionate Pastry Chef to lead the production of high-quality laminated pastries. This role is focused on perfecting techniques for croissant dough, puff pastry, and other laminated items, ensuring consistent quality, flavor, and presentation. The ideal candidate has a deep understanding of dough handling, lamination, fermentation, and baking processes.

Key Responsibilities:

  • Prepare laminated dough from scratch, including mixing, bulk fermentation, lamination, shaping, proofing, and baking.
  • Ensure product consistency in terms of size, texture, flakiness, and taste.
  • Maintain high standards of quality and presentation for all laminated items (e.g., croissants, Danish, pain au chocolat, kouign-amann, etc.).
  • Follow standard recipes and adjust based on environmental factors (temperature, humidity, flour behavior).
  • Manage production schedules to meet daily and bulk order demands.
  • Assist in mise en place preparation and overall pastry section when required.
  • Ensure proper handling and storage of ingredients and finished goods.
  • Maintain cleanliness and organization of workstation, equipment, and storage areas.
  • Operate laminators, dough sheeters, mixers, and ovens safely and correctly.
  • Follow food safety, hygiene, and sanitation standards at all times.

Requirements:

  • Proven experience (minimum 5 years) in laminated pastry production, preferably in artisan bakeries, hotels, or pastry kitchens.
  • Strong hands-on skills in lamination techniques and dough behavior.
  • Passion for baking and attention to detail.
  • Ability to work in a fast-paced environment, including early morning shifts.
  • Team player with a good attitude and willingness to share knowledge.

Job Type: Contract

Contract length: 24 months

Pay: RM7, RM9,000.00 per month

Application Question(s):

  • Do you have hands-on experience in producing laminated pastries such as croissants, Danish, or puff pastry? If yes, how many years and in what kind of setup (e.g., bakery, hotel, central kitchen)?
  • Are you confident in handling the full lamination process from dough mixing, sheeting, folding, proofing to baking?

Work Location: In person

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