Pastry Chef

2 days ago

Muscat, Muscat, Oman Mandarin Oriental Full time

Pastry Chef

Mandarin Oriental Muscat is looking for a Pastry Chef to join our Kitchen team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

About the job

The Pastry Chef will assume full responsibility of all related operational, administrative, and financial aspects of the Main Pastry & Bakery Production Kitchens (including Banquet, In-Room Dining, Mandarin Cake Shop & Lounges) related to Mandarin Oriental, Muscat. The Pastry Chef reports to the Executive Chef.

As Pastry Chef, you will be responsible for the following duties:

  • Ensure strong coordination between Outlets and Main Production Pastry/Bakery kitchens for smooth operations and efficiency.
  • Collaborate with Restaurant Managers and Executive Chef on menu planning, pricing, promotions, and seasonal updates to meet market demand and boost revenue.
  • Maintain high standards in recipe accuracy, presentation, and authentic preparation per Executive Chef guidelines.
  • Monitor ingredient quality and recipe consistency; support POS accuracy and menu setup.
  • Review guest feedback and audit reports to drive food quality improvements in coordination with Restaurant Managers.
  • Lead, train, and schedule the team effectively, ensuring alignment with labour budgets and business volume.
  • Support training efforts with Learning & Development, including hands-on and classroom sessions.
  • Plan manpower, equipment, and supply needs based on forecasts; maintain cleaning schedules and food safety compliance.
  • Conduct regular kitchen checks and ensure equipment maintenance, hygiene, and buffet display standards.
  • Uphold grooming standards and guest service excellence, personally handling special requests and dietary needs.
  • Foster teamwork, open communication, and a culture of WOW guest moments in collaboration with Restaurant Managers.
  • Manage team performance, disciplinary actions, and maintain accurate leave and public holiday records.
  • Keep recipe costings updated and aligned with selling prices; support inventory and market list management.
  • Analyze P&L, food costs, and menu performance; apply improvements as needed.
  • Follow accounting procedures; assist Banquets and outside catering when required.
  • Stay current with global pastry trends and lead festive or promotional event planning.
  • Perform other duties as assigned by the Executive Chef.

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