Pastry Chef de Partie - new opening - Winter 2026

Mandarin Oriental; Cortina d'Ampezzo; On-site; EUR 40,000 - 55,000; Full time

Benefits offered by this job

Restaurant discounts

Job summary

Mandarin Oriental Cristallo Cortina is seeking a Pastry Chef de Partie to join the pre-opening team in Cortina d'Ampezzo. Based at the luxury resort, you will manage a designated pastry section, ensure high standards of preparation, presentation, hygiene and consistency under the guidance of the Head Pastry Chef.

Responsibilities include pre-opening setup, menu testing, HACCP adherence, daily pastry production, supervising junior pastry staff, stock control and collaboration with the broader

Qualifications

• Professional culinary or pastry qualification is preferred.
• 2–3 years' experience in a pastry role within luxury settings.
• Pre-opening experience is a plus.

Responsibilities

• Assist with setting up the pastry kitchen and station before opening.
• Prepare and present desserts and pastries to Mandarin Oriental standards.
• Supervise Demi Chefs and Commis; maintain cleanliness and HACCP compliance.
• Monitor stock levels and support food cost control.

Skills

Pastry preparation

Dessert presentation

Team leadership

English language

Education

Professional pastry qualification

Culinary qualification

Job description

Pastry Chef de Partie

Mandarin Oriental Cristallo, Cortina is an upcoming luxury alpine resort set above the iconic mountain town of Cortina d'Ampezzo, in the heart of the UNESCO-listed Dolomites. Scheduled to open in Winter 2026, the resort will mark the debut of Mandarin Oriental in one of Italy's most renowned mountain destinations, combining the legendary heritage of the Cristallo with Mandarin Oriental's exceptional service, refined design, and award-winning hospitality.

The resort will feature elegantly appointed rooms and suites, exceptional dining experiences, a world-class Spa & Wellness Centre, and curated year-round experiences designed for discerning international travellers seeking the finest alpine luxury.

Joining the pre-opening team offers a unique opportunity to help shape one of Europe's most anticipated luxury hotel openings, contributing to the creation of an extraordinary guest experience from day one.

About The Role

Based at Mandarin Oriental Cristallo, Cortina, the Pastry Chef de Partie plays an important role in the successful pre-opening and ongoing operation of the resort's pastry kitchen. Reporting to the Head Pastry Chef and senior culinary leadership, the role is responsible for managing a designated pastry section and ensuring the highest standards of preparation, presentation, hygiene and consistency.

Pre-Opening Responsibilities

• Support the setup and organisation of the pastry kitchen and designated section prior to opening.
• Assist with menu testing, recipe standardisation, tastings, operational trials and mock services.
• Participate in pre-opening training and support the onboarding of junior pastry colleagues.
• Ensure equipment, tools, ingredients and mise en place are prepared to operational standards.
• Support the implementation of food safety, hygiene and HACCP procedures.

Operational Responsibilities

• Take responsibility for the day-to-day operation of the assigned pastry section.
• Prepare and present desserts, pastries and related products according to approved recipes and Mandarin Oriental standards.
• Ensure consistency in quality, taste, presentation and portion control.
• Supervise and support Demi Chefs and Commis within the pastry team.
• Maintain high standards of cleanliness, organisation, food safety and hygiene.
• Monitor stock levels and communicate ordering requirements to senior chefs.
• Ensure correct storage, handling and rotation of ingredients while minimising waste.
• Support food cost control through efficient product utilisation and portion management.
• Work collaboratively with the wider culinary brigade to ensure smooth service.
• Perform any other reasonable duties assigned by senior culinary leadership.

Requirements

• Professional culinary or pastry qualification is preferred.
• Minimum 2-3 years' experience as a Pastry Chef de Partie or Pastry Demi Chef de Partie within a luxury five-star hotel or fine dining environment.
• Previous pre-opening experience is considered an advantage.
• Strong knowledge of pastry preparation, baking and dessert presentation techniques.
• Good understanding of food safety, hygiene and HACCP standards.
• Strong organisational skills and ability to work effectively under pressure.
• Passion for pastry, creativity and continuous professional development.
• Good teamwork and communication skills.
• Good command of English; Italian is considered an advantage.