IHG

Global hotel company

Chef de Partie Pastry

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeMalaysiaNo salary listedIn-person

About the Job

Requirements

A Certificate or Diploma in Pastry, Baking, or Culinary Arts.
A minimum of 2–3 years of professional pastry experience, preferably in a hotel, bakery, or large-scale operation.
Strong technical pastry and baking skills.
Ability to supervise and train junior pastry staff.
Knowledge of food safety, hygiene, and quality standards.
Ability to maintain consistency through continuous improvement of raw and processed ingredient quality and relevant costs and expenses.
Ability to collaborate with Engineering, Stewarding, and Hygiene departments on the Fire Life Safety Program, equipment upkeep, and Hygiene Program.
Ability to perform daily, weekly, and monthly planning and delegate skill-based tasks to appropriate team members.
Ability to meet customer satisfaction and applicable brand service standards.
Ability to personally meet potential event guests for menu planning and discussions, interact with guests, and follow up on VIP guest and special dietary requirements.

Responsibilities

Manage daily operations of the assigned pastry section to ensure quality, consistency, and presentation.
Prepare, bake, and finish pastries, desserts, breads, and other bakery items according to recipes and brand standards.
Assist with pre-opening activities, including kitchen setup, equipment testing, trial production, and standard operating procedure implementation.
Supervise and mentor Demi Chefs and Commis Pastry assigned to the section.
Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
Maintain cleanliness, organization, and safe working practices in the pastry section.
Control portioning, minimize waste, and support cost targets.
Report equipment or production issues to the Pastry Chef.
Contribute to the IHG Hotels Food Library and hold regular team masterclasses to enhance quality.
Run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
Establish unique seasonal food identities and ensure offerings meet guest needs.
Ensure food offerings at the resort are attractive and flavorful and consistently meet quality expectations.

Desired Qualifications

Pre-opening or international hotel experience.

Your day to day

Key Responsibilities

Manage daily operations of the assigned pastry section to ensure quality, consistency, and presentation.
Prepare, bake, and finish pastries, desserts, breads, and other bakery items according to recipes and brand standards.
Assist with pre-opening activities including kitchen setup, equipment testing, trial production, and SOP implementation.
Supervise and mentor Demi Chefs and Commis Pastry assigned to the section.
Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
Maintain cleanliness, organization, and safe working practices in the pastry section.
Control portioning, minimize wastage, and support cost targets.
Report equipment or production issues to the Pastry Chef.

Qualifications

Certificate or Diploma in Pastry, Baking, or Culinary Arts.
Minimum 2–3 years of professional pastry experience, preferably in a hotel, bakery, or large-scale operation.
Pre-opening or international hotel experience preferred.

Skills & Competencies

Strong technical pastry and baking skills
Ability to supervise and train junior pastry staff
Knowledge of food safety, hygiene, and quality standards
Good organization, time management, and teamwork skills
Ability to perform under pressure and maintain consistency

Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.
To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.
Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.
Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.
Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.
I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships.
Personally, I monitor and follow through on VIP guests' and special dietary requirements.

About the Company

IHG

Global hotel company

IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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