Vburg Hiring! Full Time Pastry - Bakery Chef De Partie in Johor, Earn up to MYR 4,500 - Ricebowl

1. Job Purpose

To support and supervise the daily production of bakery and pastry products, ensuring products are prepared according to approved recipes, production schedules, quality standards, food safety requirements and company procedures.

The Chef de Partie is responsible for managing an assigned production section, coordinating team members and ensuring smooth, efficient and consistent production.

2. Key ResponsibilitiesA. Bakery & Pastry Production

• Prepare and produce bakery and pastry products according to approved recipes and specifications.
• Handle preparation, mixing, proofing, baking, decorating, finishing and packaging processes as required.
• Ensure correct portioning, weighing, temperature and production timing.
• Maintain consistency in product quality, appearance, texture, taste and presentation.
• Follow daily production plans and meet required production targets.
• Support the development and testing of new bakery and pastry products.

B. Section Supervision

• Lead and supervise assigned bakery/pastry team members during daily operations.
• Allocate work according to production requirements and employees' skills.
• Monitor staff performance, productivity and work discipline.
• Provide on-the-job training and guidance to junior staff and new employees.
• Ensure sufficient manpower is available to complete the production schedule.
• Report operational issues, manpower shortages and production delays to the supervisor.

C. Quality Control

• Check raw materials before use and report any quality issues.
• Ensure products comply with approved specifications and standards.
• Monitor product quality throughout the production process.
• Identify and rectify production defects promptly.
• Control product wastage and investigate recurring quality issues.
• Ensure finished products meet company requirements before being released for the next process.

D. Food Safety & Hygiene

• Strictly follow HACCP, GMP, food safety and hygiene requirements.
• Ensure proper personal hygiene and correct PPE are maintained at all times.
• Maintain cleanliness and sanitation of workstations, equipment and production areas.
• Prevent cross-contamination and ensure proper handling and storage of ingredients.
• Follow allergen control and food safety procedures.
• Immediately report food safety risks, contamination or non-conformities to the relevant person in charge.

E. Equipment & Workplace Management

• Operate bakery and pastry equipment safely and correctly.
• Conduct basic checks of equipment before and during production.
• Report equipment breakdowns or abnormalities immediately.
• Ensure tools, equipment and workstations are cleaned and properly stored after use.
• Minimise unnecessary equipment downtime.

F. Stock & Material Control

• Monitor the availability of ingredients and production materials.
• Ensure ingredients are used according to FIFO/FEFO requirements.
• Minimise ingredient wastage and product loss.
• Report shortages, damaged materials or abnormal consumption to the supervisor.
• Ensure proper storage and handling of raw materials.

G. Documentation & Reporting

• Complete production records, checklists and relevant documentation accurately.
• Record production quantities, wastage, rejects and quality issues.
• Report any production problems, deviations or incidents to the supervisor.
• Assist in maintaining accurate production and inventory records.

3. Key Performance Indicators (KPIs)

• Production target achievement
• Product quality and consistency
• Production wastage percentage
• Product rejection / defect rate
• Compliance with HACCP, GMP and food safety requirements
• Production efficiency and productivity
• Timely completion of production schedules
• Workplace hygiene and housekeeping
• Staff discipline and attendance
• Compliance with company SOPs and work instructions

4. Qualifications & Experience

• Certificate/Diploma in Pastry, Bakery, Culinary Arts, Food Production or related field is preferred.
• Minimum 3–5 years of relevant bakery/pastry experience, preferably with supervisory experience.
• Experience in a bakery, pastry production facility, food manufacturing plant or commercial kitchen is preferred.
• Knowledge of bakery and pastry production processes.
• Knowledge of food safety, hygiene and HACCP requirements.

5. Required Skills & Competencies

• Strong bakery and pastry production skills.
• Good knowledge of baking techniques and production processes.
• Ability to lead and motivate a production team.
• Good communication and teamwork skills.
• Good time management and organisational skills.
• Attention to detail and quality.
• Ability to work under pressure and meet production deadlines.
• Problem-solving and decision-making skills.
• Ability to follow recipes, SOPs and production specifications accurately.

6. Working Conditions

• Required to work in a bakery/pastry production environment.
• May be required to work shifts, weekends and public holidays according to production requirements.
• Must be able to work in a fast-paced production environment.
• May be required to stand for extended periods and handle bakery/pastry ingredients and equipment.

Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM4,500.00 per month

Work Location: In person