Job Description

Key Responsibilities

Plan and direct the preparation and production of

desserts, beverages, and hot food

. Lead

menu planning and development

, bringing creativity and experimentation with new dessert, beverage, and hot food trends. Ensure

consistent product quality

across all outlets through proper execution and training. Research, identify, and collaborate with

ingredient suppliers

to introduce innovative and high-quality ingredients. Implement and monitor

inventory control

, ensuring cost efficiency while improving overall product quality. Supervise, train, and guide kitchen staff in

food handling, preparation, and presentation

. Maintain good functionality and upkeep of

kitchen appliances and equipment

.

Requirements

Minimum education: Primary/Secondary School/SPM/"O" Level. Candidates with a

Professional Certificate, Diploma, Advanced Diploma, or Degree

in Culinary Arts, Food & Beverage Services, Hospitality/Tourism/Hotel Management, or Food Technology/Nutrition are strongly encouraged to apply. At least

3-5 years of working experience

in a related field. Strong skills in

R&D, recipe creation, baking desserts, pastry/patisserie, and beverages

. Preferably with at least

3 years' experience in multi-outlet kitchens/restaurants

. Proficient in

Mandarin, English, and Bahasa Malaysia

(verbal and written). Detail-oriented, patient, and equipped with

strong leadership qualities

. Result-oriented, open to feedback, and able to work well under pressure. Strong

organizational and time management skills

.

Plus Points

Experience in

both pastry and hot food

. Knowledge and hands-on experience in

mass manufacturing / large-scale production

. Creativity in blending

traditional and modern culinary techniques

.
Job Types: Full-time, Permanent

Pay: RM2,800.00 - RM4,500.00 per month

Benefits:

* Opportunities for promotion