Sous Chef (GSC IOI Mall)
- Manage function and event menu according to required marketing
6 days
600+ Pastry Cook Jobs - October 2026 - High Salaries
Showing 608 jobs results for
"pastry cook"
Chef de Partie (GSC Summit USJ)
- Assist the sous chef and F&B Manager to develop new dishes and menus
6 days
- Follow company SOP, GMP, and food safety procedures at all times.
30+ days
Sous Chef (GSC IOI Mall Kulai)
- Manage function and event menu according to required marketing
12 days
- Manage daily production and ensure products are completed on time
16 days
- Demonstrate strong skills in roll cake techniques — ensuring proper sponge texture, even rolling, and clean presentation.
9 days
- Monitor ingredient inventory and assist with stock rotation, notifying supervisors of low stock levels or potential shortages.
23 days
- Monitor ingredient inventory and assist with stock rotation, notifying supervisors of low stock levels or potential shortages.
23 days
Chef de Partie (GSC Mid Valley Megamall)
- Assist the sous chef and F&B Manager to develop new dishes and menus
6 days
Chef de Partie (GSC 1 Utama)
- Assist the sous chef and F&B Manager to develop new dishes and menus
6 days
Chef de Partie (GSC MyTOWN)
- Assist the sous chef and F&B Manager to develop new dishes and menus
6 days
Chef de Partie (GSC The Spring, Kuching)
- Assist the sous chef and F&B Manager to develop new dishes and menus
6 days
- Monitor ingredient inventory and assist with stock rotation, notifying supervisors of low stock levels or potential shortages.
23 days
- Maintain cleanliness and follow hygiene standards.
30+ days
Sous Chef (GSC IMAGO Shopping Mall, KK)
- Manage function and event menu according to required marketing
6 days
Freelance Chef
- Serve freshly prepared food to guests and maintain a smooth flow of service during the event.
19 days
- Carry out basic quality control to ensure products meet required standards before service
30+ days
- Ensure proper handling, storage, and temperature control of food ingredients.
5 days
- Monitor inventory levels of ingredients and supplies, reporting any shortages or needs to the supervisor.
5 days
- Supervise and guide kitchen staff.
30+ days
- Monitor ingredient inventory and assist with stock rotation, notifying supervisors of low stock levels or potential shortages.
23 days
- Creating menu items, recipes and developing dishes ensuring variety and quality.
30+ days
- Responsible to plan, lead and execute efforts in research work and new product development projects as assigned and ensure completion according to deadline.
30+ days
- Meal Service Support: Assist in food portioning, warming, and serving during dining hours; assist the Head Chef in preparing late-night or overtime meals in accordance with site construction shifts.
6 days
- Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
1 day
- Demonstrate strong skills in roll cake techniques — ensuring proper sponge texture, even rolling, and clean presentation.
30+ days
- Demonstrate strong skills in roll cake techniques — ensuring proper sponge texture, even rolling, and clean presentation.
30+ days
- Follow company SOP, GMP, and food safety procedures at all times.
30+ days
- Ensure cleanliness, hygiene, and food safety standards are met.
30+ days
- Creating menu items, recipes and developing dishes ensuring variety and quality.
30+ days