**Duties and responsibilities**: - Assist the Executive Chef to plan and price menus and food and adhere to agreed prices/budgets, maintaining the applicable quality standards
- Be responsible for the supplies’ orders, arrival and quality control as regards the pastry section of the kitchen
- Be responsible for the preparation and cooking of the pastry demands of all the F&B; outlets of the resort, banqueting events, breakfast and In Room Dining operations as well as guests’ welcome amenities
- Manage the pastry team operations, assigning proper training and workloads to pastry team colleagues
- Ensure compliance to sanitation, hygiene, health and safety legislation and the resort’s organizational and quality requirements
- Investigate and resolve guests’ complaints
- Maintain accurate records as required and report as agreed
- Adhere to the resort and MOHG’s policies and procedures




- Be part of special projects as are reasonably required from the Executive Pastry Chef role
- Be responsible for the equipment furnished and ensure that it is used and maintained according to the training provided
- Attend regular trainings to maintain and update the knowledge, technical skills and qualifications that are necessary to perform the role **Requirements**: - At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
- Good knowledge of English is required
- Minimum 5-years experience in the current or similar position within a 5-star luxury hotel
- Able to manage and develop a team
- Project
- and time-management skills
- Able to work under pressure in a fast-paced environment
- Flexibility is required, including working on week-ends and bank holidays

📌 Executive Pastry Chef (Lago di Como)
🏢 Mandarin Oriental Hotel Group
📍 Lago di Como