Local adaptation: Handle local Malaysian and international menu requirements common in KL hospitality.
Culinary Qualification: A certificate, diploma, or degree in Culinary Arts or hospitality is preferred.
Work Experience: Minimum 2 to 3 years of hands-on experience as a CDP or at least 1 to 2 years as a Demi Chef de Partie in a reputable hotel or upscale restaurant environment.
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Develop innovative bakery concepts while maintaining classical techniques and Four Seasons quality standards.
Work closely with the Executive Pastry Chef to develop seasonal products and concepts that reflect Kuala Lumpur’s diverse culinary identity and incorporate high-quality local ingredients.
Ensure consistency in recipes, portioning, presentation, taste, texture and production methods.
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Develop innovative bakery concepts while maintaining classical techniques and Four Seasons quality standards.
Work closely with the Executive Pastry Chef to develop seasonal products and concepts that reflect Kuala Lumpur’s diverse culinary identity and incorporate high-quality local ingredients.
Ensure consistency in recipes, portioning, presentation, taste, texture and production methods.
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Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
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