The Executive Pastry Chef is responsible to assist the Executive Chef and Executive Sous Chef in supervising of the Pastry and Bakery culinary operations. It is the mission and intent of the Executive Pastry Chef to take full responsibility for the Management and Leadership of Pastry and Bakery culinary operation at all times and in cooperation with the Executive Chef and Executive Sous Chef.

We are seeking culinary professionals with extensive experience in pastry, and other high-quality establishments. The ideal candidate will be a dedicated, hardworking chef with significant drive and innovation, and international experience. A positive attitude, approachable character, and hands-on approach are essential.

The Role of the Executive Pastry Chef

• Together with the Executive Chef/ Executive Sous Chef/ Executive Sous Chef – Banquet, the Executive Pastry Chef takes the full responsibility of the food quality and strives to fully delight our guests within the culinary operation
• Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens
• Plan activities, special events and menu implementations according to the annual marketing plans
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned
• Guide Pastry Sous Chef, Head/ Chief Baker and Pastry Artist in decision making and judgement
• Ensure that positive working relations with non-food and beverage departments are fostered giving co-operation at all times
• Be aware of and comply with all legislation affecting the operation health regulations and fire and safety regulations
• Assist the Executive Chef and Executive Sous Chef in compiling the annual marketing plans and budgets
• Ensure disciplinary and grievance procedures are properly adhered to and followed
• Handle customer comments and complaints and take swift corrective action after consultation with the Food & Beverage Manager and department head concerned
• Be responsible and accountable for individual food cost as well as kitchen supplies, energy costs and kitchen utensils
• Find ways to improve the efficiency of the operations which will benefit our customers
• Assist the Executive Chef/ Executive Sous Chef/ Executive Sous Chef – Banquet, and consistently finding ways to further improve the food cost through strategic purchasing, without negatively affecting the pre-determined quality standards
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens
• Co-operate with and drive forward the implementations of Mandarin Oriental Legendary Quality Experience
• Ensure effective implementation of the IMS policy and procedures
• Ensure continuous training and awareness of the IMS system
• Ensure OTPs are monitored and acted upon
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Preferred Qualifications And Skills 

• Culinary degree or diploma from an accredited pastry culinary institution
• 3 years bakery, patisserie, chocolateries, conferee and glacier experience
• 5 years relevant job experience after graduation
• 6 years of supervisory experience
• Experienced in retail shop operation and large banquet operations
• Good command in English
• Excellent organizational and administration skills
• Ability to exercise own discretion and make sound decisions
• Self-motivated and able to work under pressure
• Team player with good initiative and leadership skills