Total 14 cake pastry chef job vacancies in The United States of America

Responsibilities​ 

•  Direct all kitchen operations, including food preparation, cooking, and clean-up
•  Maintain kitchen equipment as needed
• Supervise kitchen crew stewarding crew 
• Resolve issues as they arise to ensure the continuation of food service 
• Maintain control of the kitchen to ensure efficiency 
• Plan menus and set prices based on the availability of ingredients
• Ensure all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen 
•  Inspect raw and cooked food to guarantee quality 
• Collaborate with the resident manager to a line kitchen operation with the overarching goals of the establishment 
• Direct monthly inventory 
• Maintain vendor relationships 
• Recruit and train kitchen crew 
• Develop new menu options based on seasonal changes and guest demand 
• Preparation and planning for occupant’s meals 
• Ensure that kitchen activities operate in a timely manner 
• Resolve guest problems and concerns personally 
• Monitor and record inventory, and if necessary, order new supplies 
• Provide support to the junior kitchen crew with various tasks including line cooking, food preparation, and dish plating 
• Create schedules for the kitchen crew and evaluate their performance
• Adhere to and implement sanitation regulations and safety regulations
• To control food costs as per budget

Experience 

• Minimum 5 years’ hands-on experience as a chef or cook, and at least 2 years in a 5-star property environment 
• Strong sense of ownership and responsibility 
• A positive, can-do attitude  
• A hard worker  
• Available to work when needed, including weekends, holidays, and nights
  
  

Perks & Benefits

• Employee equity
• Medical insurance

Responsibilities:

• Ensure food costs are kept in-line and Business Plan objectives are achieved. 
• Provide consistent quality food and service to Internal and External customers.
• Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
• Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
• Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
• Tastes and monitors products served throughout the operation, providing feedback where appropriate.
• Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees.
• Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Perks & Benefits

• Commission and bonus
• Nearby public transport
• Regular team activities
• Open culture

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

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

職責：

• 確保食品成本保持一致並實現業務計劃目標。
• 為內部和外部客戶提供始終如一的優質食品和服務。
• 及時、禮貌、有效率地處理所有客人和內部客戶的投訴和詢問。追蹤落實，確保問題圓滿解決。
• 確保賓客和同事積極互動，維持專業和積極的工作關係。
• 確保所有員工隨時了解市場上季節性產品和新產品的最新情況。
• 品嚐並監控整個營運過程中提供的產品，並在適當的時候提供回饋。
• 協助招募和選拔所有烹飪員工。確保在招募和選拔員工時充分執行飯店的指導方針和政策。
• 監督所有烹飪員工的守時和儀表，確保他們根據酒店和部門的儀容標準穿著正確的製服並保持高標準的個人儀表和衛生。

津貼和福利

• 佣金和獎金
• 附近的公共交通
• 定期團隊活動
• 開放文化

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

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

Responsibilities

• Training will be provided
• To handle sales enquiries over the phone, emails or meet up.
• To attend customer enquiry, provide proposal, quotation, DO, invoice and follow up with customers until the sales process is completed.
• Canvassing for new/potential new customers in related field
• Build rapport with few existing customers for long term connection
• To provide consultation, presentation & demonstration of products
• To handle customer feedback, delivery and monitor stock issues 
• To work on any relevant tasks assigned by management from time to time
• Pleasant personality with focus on excellence in customer service.
• Prior working experience will be an added advantage.

Perks & Benefits

• Annaual Leave
• Open culture / concept
• Personal development opportunities
• 5 working days - 9am to 6pm
• Friendly working environment
• Basic + allowance + commission + incentive + company phone + company laptop + yearly bonus (based on performance)
• Provide uniform (after confirmation)

These positions are responsible for operating the cafeteria kitchens while working closely with the Head Chef or Executive Sous Chef.

The chef will be required to produce a variety of quality menus and develop seasonal offerings to add to the variety to the cafeterias for MNCs.

Chef De Partie and Commis are welcome to join our team and expand your culinary skills.

Main Responsibilities

• Takes care of daily food preparation and duties to meet the standard and the quality set by the Company.
• Mastering the preparation and cooking of Roti Canai and other Indian bread specialties.
• Ensuring consistency in taste, texture, and presentation of Roti Canai dishes.
• Collaborating with the kitchen team to develop innovative Roti Canai recipes.
• Maintaining a clean and organized workspace, adhering to hygiene and food safety standards.
• Training and supervising junior kitchen staff in Roti Canai preparation techniques.
• Ensure that the production, preparation and presentation of all cuisines are of the highest quality at all times.
• Ability to add garnishing on all dishes and to manage the overall presentation of the spreads
• Ability to create new menus and seasonal products
• Able to develop and creates new ideas and items for kitchen
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Adhere to the standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Responsible for hygiene, safety and correct use of equipment and utensils
• Monitor the stock of the ingredients
• Ability to calculate food cost
• Ability to do monthly reports
• Be Guest Chef as and when required
• Be willing to learn other skills and techniques and support other kitchen sections as and when required
  
  Requirements
• Diploma/Advanced diploma
• Minimum 3 years relevant experience
• Fully vaccinated
• Able to read, write and speak Chinese language will be an advantage

Job Type: Full-time
Salary: RM3,200.00 per month

Schedule:

• Day shift
• Early shift
• Monday to Friday
   
  Ability to commute/relocate:

Kuala Lumpur: Reliably commute or planning to relocate before starting work (Required)
 

Experience:

Chef: 1 year (Preferred)

Perks & Benefits

• Nearby public transport
• Central location
• Free snacks / Happy hours
• Personal leave
• Open culture

這些職位負責經營自助餐廳廚房，同時與主廚或行政副主廚密切合作。

廚師將需要製作各種優質菜單並開發季節性產品，以增加跨國公司自助餐廳的多樣性。

歡迎主廚 De Partie 和 Commis 加入我們的團隊並拓展您的烹飪技能。

主要職責

• 負責日常食品準備和職責，以滿足公司規定的標準和品質。
• 掌握 Roti Canai 和其他印度麵包特色菜的準備和烹飪。
• 確保 Roti Canai 菜餚的味道、質地和外觀的一致性。
• 與廚房團隊合作開發創新的 Roti Canai 食譜。
• 保持工作空間乾淨整潔，並遵守衛生和食品安全標準。
• 對初級廚房工作人員進行 Roti Canai 準備技術的培訓和監督。
• 確保所有菜餚的製作、準備和呈現始終保持最高品質。
• 能夠在所有菜餚上添加裝飾並管理醬料的整體呈現
• 能夠創建新菜單和季節性產品
• 能夠開發和創造廚房的新想法和物品
• 持續確保最高水準的賓客滿意度、品質、營運和食品成本。
• 遵守有關食品準備、接收、儲存和衛生的標準程序和政策。
• 負責設備和用具的衛生、安全和正確使用
• 監控原料庫存
• 能夠計算食物成本
• 能夠做月度報告
• 在需要時擔任客座廚師
• 願意學習其他技能和技術，並在需要時支援其他廚房部門
  
  要求
• 文憑/高級文憑
• 至少 3 年相關經驗
• 已完全接種疫苗
• 能讀、寫、說中文者優先

工作類型：全職
薪水：每月 RM3,200.00

日程：

• 日班
• 早班
• 星期一到星期五
  
  通勤/搬遷能力：

吉隆坡：開始工作前可靠的通勤或計劃搬遷（必要）

經驗：

廚師：1年（優先）

津貼和福利

• 附近的公共交通
• 中心位置
• 免費小吃/歡樂時光
• 事假
• 開放文化

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

職責

• 指導所有廚房操作，包括食物準備、烹飪和清潔
• 根據需要維護廚房設備
• 監督廚房人員 管家人員
• 解決出現的問題，確保餐飲服務的連續性
• 保持對廚房的控制以確保效率
• 根據食材的供應規劃菜單並設定價格
• 確保所有員工遵守食品安全和衛生規定，確保廚房乾淨衛生
• 檢驗生熟食品，保證品質
• 與駐場經理合作，以實現企業的總體目標來進行廚房運營
• 每月直接庫存
• 維護供應商關係
• 招募和培訓廚房人員
• 根據季節變化和客人需求開發新的菜單選項
• 住客膳食的準備和計劃
• 確保廚房活動及時進行
• 親自解決客人的問題和疑慮
• 監控和記錄庫存，如有必要，訂購新的耗材
• 為初級廚房工作人員提供各種任務的支持，包括線上烹飪、食物準備和擺盤
• 為廚房工作人員制定時間表並評估他們的表現
• 遵守並執行衛生規定和安全規定
• 根據預算控制食品成本

經驗

• 至少 5 年廚師或廚師實務經驗，以及至少 2 年五星級飯店環境工作經驗
• 強烈的主人翁意識和責任感
• 積極進取的態度
• 一個努力工作的人
• 需要時可以工作，包括週末、假日和晚上
  
  

津貼和福利

• 員工股權
• 醫療保險

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