Executive Pastry Chef

Executive Pastry Chef

Mandarin Oriental New York is looking for an Executive Pastry Chef to join our Culinary 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. 

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites — all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park.

About the job

Based at the Mandarin Oriental New York within the Culinary Department in New York City, the Executive Pastry Chef is responsible for the management and leadership of the Pastry operations of the hotel. The Executive Pastry Chef reports to the Executive Chef.

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

• Prepare in accordance with quality, availability, and seasonality and ensure market lists are completed on a daily and weekly basis
• Work with Executive Chef and Executive Sous Chef on all pastry menus and programs within the hotel
• Coordination of large events and functions, ensure food standards and presentation are maintained and always improved, organize food production in an cost effective and hygienic manner
• Weekly schedule generation for pastry tournants, assist in recruitment, training and discipline of all kitchen staff, constantly strive to improve operating procedures, find methods of reducing costs without affecting the level of service or product received by the guests
• Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.

NOTE: The above is not an all-inclusive list of job duties and responsibilities. Mandarin Oriental, New York reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion

As Executive Pastry Chef, we expect from you: 

• Minimum of 5 years in the luxury hotel culinary business
• Minimum of Three years Management Experience As Pastry Sous Chef or Pastry Chef

• Possess a good written and verbal command of the English Language.
• Possess a pleasant and outgoing personality
• Thorough knowledge or Pastry Arts and Techniques
• Thorough knowledge of centerpiece design with a number of mediums
• Proficient chocolatier
• Working knowledge of beverages
• Extensive knowledge of kitchen equipment
• Working knowledge of  mathematics for recipes, ordering, and financial research purposes
•  Working knowledge of  computers and basic software
• Work well under high stress conditions
• Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience

Physical Requirements

• Stand/Walk 8 – 12  hours a day
• Sit 8 - 12 hours a day

Occasionally = 1/3 of the workday, frequently = 2/3 of the workday

• Lift or Carry 0-20 pounds frequently
• Lift or Carry 21-50 pounds occasionally
• Lift or Carry 51-100 pounds occasionally
• Bend frequently
• Squat frequently
• Kne