Pastry Sous Chef

Mandarin Oriental; Manila; On-site; PHP 900,000 - 1,400,000; Full time

Benefits offered by this job

Learning & Development programmes

MOstay programme

Health benefits

Job summary

Mandarin Oriental Manila is seeking a Pastry Sous Chef to join the pre-opening team, supporting the Executive Pastry Chef. You will establish pastry operations, develop menus, train colleagues, and uphold high pastry standards.

The role requires 5–7 years in pastry with supervisory experience within luxury hospitality, and a culinary qualification is preferred. You will lead a senior pastry team, ensure HACCP, and collaborate across departments to deliver exceptional desserts and experiences.

Qualifications

• Minimum 5–7 years pastry and bakery experience, with at least 2 years in a supervisory role.
• Formal culinary or pastry qualification preferred.
• Strong knowledge of classic and contemporary pastry techniques, bakery production, chocolate work, confectionery, plated desserts, and specialty cakes.
• Experience in luxury hospitality or pre-opening environments is highly desirable.
• Excellent understanding of food safety, sanitation, and HACCP standards.

Responsibilities

• Assist in managing pastry and bakery operations to ensure top quality and presentation.
• Lead, coach, and inspire the pastry team, fostering a collaborative environment for growth.
• Support development and execution of innovative pastry, bakery, dessert, afternoon tea, and special event offerings that align with brand standards.
• Ensure recipes and production meet established specifications and quality standards.
• Maintain strict compliance with food safety, hygiene, sanitation, and HACCP standards.
• Monitor inventory levels, product ordering, storage procedures, and cost controls to minimize waste.
• Collaborate with Culinary, F&B, Banquets and other departments to deliver exceptional guest experiences.
• Assist in planning pre-opening activities, including recipe standardization and onboarding.
• Stay informed of industry trends and seasonal ingredients to enhance dessert offerings.
• Uphold the company's values of delight, respect, working together, and responsibility.

Skills

Leadership

Team management

Food safety

Pastry knowledge

Education

Culinary/pastry qualification

Job description

The Role

The Pastry Sous Chef is a key leader in the Pastry Kitchen, supporting the Executive Pastry Chef during pre‑opening. Responsibilities include establishing pastry operations, developing menus, training colleagues, and maintaining high standards of pastry and bakery production.

Key Responsibilities

• Assist the Executive Pastry Chef in managing all aspects of pastry and bakery operations, ensuring the highest standards of quality, consistency, and presentation.
• Lead, coach, and inspire the pastry team, fostering a collaborative environment that encourages continuous learning and professional growth.
• Support the development and execution of innovative pastry, bakery, dessert, afternoon tea, and special event offerings that align with the brand standards and local market preferences.
• Ensure all pastry products are prepared, displayed, and served according to established recipes, specifications, and quality standards.
• Maintain strict compliance with food safety, hygiene, sanitation, and HACCP standards at all times.
• Monitor inventory levels, product ordering, storage procedures, and cost controls to optimize efficiency and minimize waste.
• Work closely with Culinary, Food & Beverage, Banquets, and other operational departments to deliver exceptional guest experiences across all dining venues.
• Assist in planning and executing pre‑opening activities, including recipe standardization, equipment setup, colleague onboarding, training, and operational readiness.
• Stay informed of industry trends, seasonal ingredients, and contemporary pastry techniques to continually enhance the dessert offerings.
• Uphold the company's values of delight, respect, working together, and acting with responsibility in all interactions.

Qualifications & Experience

• Minimum of 5–7 years pastry and bakery experience, with at least 2 years in a supervisory role within a luxury hotel, resort, upscale restaurant, or renowned pastry establishment.
• Formal culinary or pastry qualification from a recognized institution is preferred.
• Strong knowledge of classic and contemporary pastry techniques, bakery production, chocolate work, confectionery, plated desserts, and specialty cakes.
• Experience in luxury hospitality or pre‑opening environments is highly desirable.
• Excellent understanding of food safety, sanitation, and HACCP standards.

Benefits & Development

• Learning & Development programmes across career stages.
• MOstay programme providing complimentary nights and attractive rates on rooms for you and your loved ones.
• Health and colleague wellness programmes, including a variety of health benefits and wellness initiatives.

We’re looking for a passionate leader to join our pre‑opening team.