Total 791 Junior Executive cake pastry chef job vacancies in Malaysia

Responsibilities:

• 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.
• Manage stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Inspect 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.

Requirements:

• Proven experience as Pastry Chef, baker or relevant role.
• Great attention to detail and creativity.
• Organizing and leadership skills.
• Willingness to replenish professional knowledge.
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc).
• Posses at least certificate in culinary arts, pastry-making, baking or relevant field.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Medical insurance
• Open culture
• Personal development opportunities

The Assistant Malay Chef reports to Malay Chef and Executive Chef is responsible for ensuring the implementation and maintenance of the kitchen hygiene and food quality policies especially with regards to the continual improvement process.

1. Assist the section chef on manning and food delivery during events.

2. Assist the section chef on food cost and purchases on market list.

3. Assist thesection chef on conduct training for all team members.

4. Assist thet section chef on controls with regards with wastages, labor cost, food production, menus, layout during events and food flows.

5. Plans for weekly meeting with assistant section chef, chef de partie and the team members.

6. Assist the section chef on international and domestic competition participation.

8. Conducting training for assistant section chef and team members on latest menus and proposal techniques.

9. Plans closely with assistant section chef and chef de partie on the smooth running of the kitchen operations.

10. Plans a daily kitchen meeting.

11. Plans and implement new menus with the assistant section chef as per the requirements of the sales team and client.

12. Plans on achieving departmental objectives and targets with the assistance of the assistant section chef and team members.

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

The Assistant Malay Chef reports to Malay Chef and Executive Chef is responsible for ensuring the implementation and maintenance of the kitchen hygiene and food quality policies especially with regards to the continual improvement process.

1. Assist the section chef on manning and food delivery during events.

2. Assist the section chef on food cost and purchases on market list.

3. Assist thesection chef on conduct training for all team members.

4. Assist thet section chef on controls with regards with wastages, labor cost, food production, menus, layout during events and food flows.

5. Plans for weekly meeting with assistant section chef, chef de partie and the team members.

6. Assist the section chef on international and domestic competition participation.

8. Conducting training for assistant section chef and team members on latest menus and proposal techniques.

9. Plans closely with assistant section chef and chef de partie on the smooth running of the kitchen operations.

10. Plans a daily kitchen meeting.

11. Plans and implement new menus with the assistant section chef as per the requirements of the sales team and client.

12. Plans on achieving departmental objectives and targets with the assistance of the assistant section chef and team members.

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

Perks & Benefits

• Employee equity
• Commission and bonus
• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Open culture
• Personal development opportunities

助理馬來廚師向馬來廚師匯報，行政總廚負責確保廚房衛生和食品品質政策的實施和維護，特別是在持續改善流程方面。

1. 協助分區廚師做好活動期間的人員配置和送餐工作。

2. 協助區域廚師處理食品成本和市場採購清單。

3.協助科長對所有團隊成員進行訓練。

4. 協助部門廚師控制浪費、勞動成本、食品生產、菜單、活動期間的佈置和食品流動。

5. 計劃每週與副主廚、主廚和團隊成員舉行會議。

6.協助科長處理國際、國內比賽的參與事宜。

8. 對副廚師長和團隊成員進行最新菜單和提案技巧的訓練。

9. 與助理廚師長和廚師長密切規劃廚房營運的順利進行。

10. 規劃每日廚房會議。

11. 根據銷售團隊和客戶的要求，與助理廚師長一起規劃和實施新菜單。

12. 在助理科長和團隊成員的協助下制定實現部門目標和目標的計畫。

津貼和福利

• 員工股權
• 佣金和獎金
• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 開放文化
• 個人發展機會

津貼和福利

• 員工股權
• 佣金和獎金
• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 開放文化
• 個人發展機會

Routine Task General

1. To assist in developing and implementing effective marketing plans, promotional strategy (existing or new products launch) to achieve the company’s objectives and targets. Customers are including distributors, manufacturers, airlines, cruises, and other customers as assigned from time to time

2. To assist in tender documentation and submission on time, while protecting company’s interest in order to win the contract.

3. To ensure all enquiries/orders are well handled and coordinated till sales closure inclusive fulfillment of deliveries 

4. Continuous improvement in customers/distributors’ confidence and satisfaction in your service to them and is the key liaison person between the company’s interdepartmental and customers

5. Handling and coordinating of all commercial documents (i.e., purchase orders, invoices, credit/debit notes, statement of accounts etc.) between company and customers 

6. To ensure proper documentation and book keeping of customer data

7. Making regular visits to customers by recording work done and results, and reporting on them.

8. Preparing monthly sales reports of key customers, analyze them and take appropriate actions to maintain or increase sales.

9. Participate and coordinate visitation, seminars, demonstrations, and presentation to key customers

10. To ensure the customer’s aging account is up to date and minimize bad debt.

11. To continuously looking for new customer acquisition 

12. Handle customer’s audit requirements and complaints if any

13. Participate and organize the annual distributor meeting.

Non Routine Task

Undertaking special project activities which may be assigned from time to time.

Job Requirement

1. Diploma or above in Business Studies, Management or Marketing

2. Minimum 2 years Marketing/Sales experience. Experience with food service industry will be added advantage 

3. Good communication and negotiation skill

4. Willing to travel extensively (local and/or overseas)

5. Experience of managing key accounts customers

Perks & Benefits

• Commission and bonus
• Allowance (travel stipends, transportation, etc.)
• Medical insurance
• Personal development opportunities
• Staff Discount

常規任務 一般

1.協助制定和實施有效的行銷計畫、促銷策略（現有或新產品的推出）以實現公司的目標和目標。客戶包括經銷商、製造商、航空公司、遊輪和其他不時指定的客戶

2、協助投標文件按時提交，同時保護公司利益，以贏得合約。

3. 確保所有查詢/訂單得到妥善處理和協調，直到銷售結束包括履行交付

4. 不斷提高客戶/經銷商對您為他們提供的服務的信心和滿意度，是公司跨部門與客戶之間的關鍵聯絡人

5. 處理並協調公司與客戶之間的所有商業文件（即採購訂單、發票、貸項/借項票據、帳戶報表等）

6. 確保客戶資料的正確記錄和簿記

7.定期拜訪客戶，記錄所做的工作和結果，並進行報告。

8. 準備重要客戶的每月銷售報告，對其進行分析並採取適當的行動來維持或增加銷售。

9. 參與和協調對主要客戶的拜訪、研討會、演示和演示

10. 確保客戶的帳齡帳戶是最新的並最大限度地減少壞帳。

11.不斷尋找新客戶

12. 處理客戶的審核要求和投訴（如有）

13、參加並組織經銷商年度會議。

非常規任務

進行可能不時分配的特殊專案活動。

職位需要

1. 商科、管理或行銷專業文憑或以上學歷

2. 至少 2 年行銷/銷售經驗。具備食品服務業經驗將更具優勢

3.良好的溝通與談判能力

4. 願意經常出差（本地和/或海外）

5.有大客戶管理經驗

津貼和福利

• 佣金和獎金
• 津貼（旅費、交通費等）
• 醫療保險
• 個人發展機會
• 員工折扣

DUTIES & RESPONSIBILITIES:

To supervise and administer all phases of kitchen operations as directed by the Head Pastry Chef.

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge and compliance with all department/hotel policies and procedure.
• Meet with chef to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.
• Work on line during service and assist wherever needed.
• Observe guest reactions and confer with service staff to ensure guest satisfication.
• Promote positive guest relations at all time.
• Organise all necessary food requisition and food transfer
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Correct any deficiencies. Ensure that the quality and details are being maintained.
• To be able to assist the head pastry chef when he or she is not around

REQUIREMENTS:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/ Baking or equivalent.
• At least 2 Year(s) of working experience in the related field is required for this position.
• Preferably Junior Executive specialized in Pastry/ Baking or equivalent.

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