14 pastry chef jobs found

SUMMARY:                                 The Pastry Chef is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards. To supervise the preparation and presentation of all dishes ensuring that all culinary objectives are maintained.   RESPONSIBILITIES: 1.       To maintain a high customer service focus by approaching your job with the customers always in mind. 2.       To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 3.       To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. 4.       To be flexible, responding quickly and positively to changing requirements...

Description: Responsible for the creation of pastries, desserts, and breads for a high-end restaurant and catering business. The successful candidate will have experience, expertise, and passion for creating exquisite and innovative pastries. Job Responsibility: Developing and executing high-quality pastry dishes, desserts, and breads. Preparing and maintaining pastry inventory. Working with the Executive Chef in menu and recipe development. Ensuring that all dishes are prepared to the highest standards. Supervising and training junior kitchen staff. Maintaining a clean and organized work area. Job Requirement: Proven experience as a Chef Pastry. Excellent culinary and presentation skills. Knowledge of food safety and sanitation regulations. Creativity and imagination. Ability to work in a fast-paced environment. Ability to work independently and with a team. Strong organizational and multitasking abilities Benefit...

Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes Create new and exciting desserts to renew our menus and engage the interest of customers Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget Check quality of material and condition of equipment and devices used for cooking Guide and motivate pastry assistants and bakers to work more efficiently Identify staffing needs and help recruit and train personnel Maintain a lean and orderly cooking station and adhere to health and safety standards

Operating and managing all day to day operations of the  pastry section of the kitchen Prepare a wide variety of goods such as cakes, cookies, bread and etc Able to create and develops new ideas and recipes for pastries, baking cakes and etc Developing new recipes for seasonal menus Decorating pastries & dessert to ensure beautiful & tasteful presentation Supervise and coordinate all pastry & dessert preparation and presentations

To develop new menu based on seasonal changes and customer demand. To assist with the preparation and planning of menu designs, supervise and ensure that products follow standard recipe and methods of preparation. To resolve any issue related to quality and consistency of products. To take appropriate action to reduce wastage & operating cost without affecting quality of products. To monitor and record inventory daily, maintain the par stock level. To provide training to junior team with various tasks including baking assembly and decoration. To oversee the cleanliness, hygiene and maintenance of the department and undertake the necessary steps to maintain the highest possible standard in the production area.

    At Shangri-La Hotels & Resorts, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.   Located at the heart of the Kuala Lumpur city Centre, Traders Hotel by Shangri-La is looking for an Pastry Sous Chef .   As Pastry Sous Chef  we rely on you:  Control of quality and quantity of produced items. Menu Planning & Theme Events & Offering. Sets and maintains service standards by clearly describing standards and constantly comparing performance to standards. Communicates to Main Kitchen items required for the...

At Shangri-La Hotels & Resorts, we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.   Located at the heart of the Kuala Lumpur city Centre,  Traders Hotel  by Shangri-La is looking for an  Sous Chef/ Chef De Cuisine (Specialty Grill) .   As  Sous Chef/ Chef De Cuisine (Specialty Grill) we rely on you: Control of quality and quantity of produced items. Menu Planning & Theme Events & Offering. Sets and maintains service standards by clearly describing standards and constantly comparing performance to standards. Communicates to Main Kitchen items required for the...

Monitor and record inventory daily, maintain the par stock level. Provide training to junior team with various tasks including baking assembly. Maintain and fulfil the order on time. Continually monitors production flow and works with Chef Pastry in scheduling according to demand of the products. Maintain HACCP aspects within the production operation. Oversea the cleanliness, hygiene and maintenance of the department and undertake the necessary steps to maintain the highest possible standard in the production area. Understand, practice and promote teamwork to achieve company goal. Pursuit to excellent. Learn and upgrade the skill. Adapt to change.

Organizes and maintains work areas, cooler and pantry storage for restaurant Familiar with and enforces food safety and health guidelines Provides input for creation of restaurant and bar menus Completes daily food production sheets and other reports Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage Inspects ingredients upon delivery and before use to ensure quality Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.   Manages kitchen staff Relays feedback of restaurant employees to department manager Trains kitchen staff Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes...

POSITION SUMMARY   Check figures, postings, and documents for accuracy. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, audit, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures. Follow-up and resolve past due accounts and vendor invoices until payment in full is received or resolved. Prepare daily consolidated deposits of cash received by all cash handling employees. Document, maintain, communicate, and act upon all Cash Variances. Prepare, maintain, and...

Be always punctual for scheduled shifts and keep a good attendance record. Maintain high cooking standard with the basic cooking skills and the hygiene regulation. Work closely with the Chefs to ensure the kitchen is running smoothly and efficiently. Prepare and cook the food dishes according to the recipes consciously. Inform your direct superior about the stock control. Attend and assist to every food training conducted by the Sous-Chef or the Chef Ensures that customers are served quality food at all times. Check the products upon delivery in accordance with the purchase order and invoice. Make sure there is a good food rotation in the store room, refrigerator and freezer. Be responsible for proper storage, labeling and use all food supplies to prevent unnecessary spoilage and to maintain cost control. Maintain the usual kitchen hygiene standard on a daily base, inside & outside. Keeps the kitchen, dishes and storage areas clean and organized....

Cleans and prepares all basic food items. Arranges all food items properly in stores. Supervises subordinates. Responsible for proper preparation for all dishes with regards to basic preparations, taste, temperature, garnishing and timing in accordance to the job requirements. Picks up food orders. Performs all other tasks assigned by Head Chef Keeps the work area clean and tidy. Adheres strictly to safety and sanitation regulations. Maintains proper personal appearance, hygiene and sanitation. Job Requirements Applicant must possess at least a Higher Secondary/STPM/”A” Level/ Pre-U or Professional Certificate in Hospitality/Tourism/Cuinary Management or equivalent. Culinary school education is a plus Ability to work under pressure with minimal supervision Experience in Asia, Thai and Italian Cuisine is required Pizza & Pasta making is an added advantage Preferred 1 year experience in a kitchen setting Location: Japamala Resorts, Tiomand...

Description: - Maintains food cost as budgeted and takes corrective action as necessary. - Ensures fresh and quality food products are bought and used in production. - Ensures a clean kitchen, hygienic work procedures and high safety standards. - Implements work practices that minimize spoilage and wastage. - Ensures the correct implementation of all cost control and portioning policies & procedures. - Closely work with the Executive Chef/ Executive Sous Chef to ensure menus are cost effective and in accordance with trends and market demands. - Reviews Food and Beverage business forecasts and plans production and staffing accordingly. - Ensures the kitchen operates in accordance with established standards. - During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders. - Make sure standard recipes are used, and food is presented according to pictures. - Checks stock for daily storeroom orders and...