Mandarin Oriental, Desaru Coast is looking for a Pastry Chef to join our Culinary Department.

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 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.

Mandarin Oriental, Desaru Coast is a rainforest retreat on Desaru Coast, where jungle meets the sea and Malaysian nature, culture, and connection come alive in a perfect balance of calmness and vibrancy. Experience the enduring legacy of award-winning Kerry Hill Architects, where the spirit of tropical modernism comes to life in Mandarin Oriental, Desaru Coast’s final design. Nestled between rainforest and sea, each suite and villa is a study in quiet luxury, thoughtfully framed by nature and attuned to the rhythm of the land.

About the job

The Pastry Chef is responsible for overseeing the preparation, production, presentation, and quality of all pastry, bakery, dessert, and confectionery products within the hotel.

The position ensures consistently high standards of food quality, presentation, hygiene, and food safety while supporting the hotel's culinary concepts and guest experience. The Pastry Chef will lead and develop the pastry team and work closely with the Executive Chef and other culinary colleagues to create innovative and high-quality pastry offerings.

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

Pastry & Bakery Production

• Oversee the daily preparation and production of pastries, breads, cakes, desserts, chocolates, and confectionery products.
• Ensure all pastry products are prepared according to approved recipes, standards, and specifications.
• Maintain consistency in taste, texture, quality, portion, and presentation.
• Plan and organise daily production according to occupancy, outlet requirements, events, banquets, and business levels.
• Ensure sufficient mise en place is prepared for daily operations.
• Monitor the quality and freshness of all ingredients and finished products.
• Develop and introduce new pastry, dessert, and bakery creations in line with the hotel's culinary direction.
• Support special events, weddings, conferences, celebrations, and other functions with customised pastry and dessert requirements.

Menu Development & Innovation

• Assist the Executive Chef / Executive Pastry Chef in developing and updating pastry and dessert menus.
• Create seasonal and special occasion products that reflect current culinary trends and guest preferences.
• Explore the use of local and seasonal ingredients where appropriate.
• Maintain appropriate recipe costing and portion control for all new products.
• Ensure all recipes are properly documented and standardised.

Quality & Presentation

• Maintain high standards of presentation, decoration, plating, and finishing.
• Conduct regular quality checks of pastry and bakery products.
• Ensure products meet the hotel's established culinary and presentation standards before being served to guests.
• Monitor product consistency across all outlets and service periods.
• Ensure proper storage and handling of finished products to maintain freshness and quality.

Cost Control & Inventory

• Monitor the usage and wastage of pastry and bakery ingredients.
• Ensure proper portion control and minimise unnecessary food waste.
• Assist with food costing and monitor product cost against established targets.
• Conduct regular stock checks and ensure proper rotation of ingredients using FIFO principles.
• Coordinate with the Store and Purchasing teams to ensure sufficient availability of required ingredients.
• Identify opportunities to improve productivity and control operating costs without compromising quality.

Food Safety & Hygiene

• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards.
• Maintain cleanliness and organisation of the pastry kitchen, equipment, storage areas, and workstations.
• Ensure ingredients are stored at the correct temperature and in accordance with food safety requirements.
• Monitor food labelling, dating, storage, and shelf-life requirements.
• Report and address any food safety or hygiene concerns immediately.
• Ensure all colleagues follow hotel and statutory food safety requirements.

Team Leadership & Development

• Supervise, train, coach, and develop pastry colleagues.
• Allocate daily duties and responsibilities according to operational requirements.
• Monitor colleagues' performance and provide constructive feedback.
• Conduct on-the-job training to improve pastry techniques, product knowledge, and presentation skills.
• Maintain a positive and professional working environment within the pastry team.
• Ensure all colleagues comply with hotel policies, procedures, grooming standards, and safety requirements.

Operational Coordination

• Work closely with the Executive Chef, Sous Chefs, and other culinary teams to coordinate daily production.
• Coordinate pastry requirements with F&B outlets, restaurants, banquet operations, room service, and other departments.
• Communicate production requirements clearly to the pastry team.
• Ensure all orders and special requests are completed accurately and on time.
• Support the culinary team during peak periods and special events as required.

As Pastry Chef, we expect from you: 

Educational Background

• Diploma or Certificate in Pastry Arts, Culinary Arts, Hospitality Management, or a related field.
• Professional pastry or culinary certification is an advantage.
• Minimum 4–6 years of experience in pastry and bakery operations, preferably within a luxury hotel, resort, or high-end restaurant environment.
• Previous experience in a supervisory or leadership role is preferred.
• Strong knowledge of modern and classical pastry techniques.
• Experience in cakes, desserts, breads, chocolates, and confectionery is an advantage.

Skills

• Strong knowledge of pastry, bakery, dessert, and confectionery techniques.
• Good understanding of food costing and portion control.
• Knowledge of HACCP and food safety standards.
• Ability to develop and standardise recipes.
• Good understanding of kitchen equipment and safe operating procedures.
• Creative and passionate about pastry and culinary arts.
• Strong attention to detail.
• Good organisational and time-management skills.
• Strong leadership and team-management skills.
• Good communication and interpersonal skills.
• Ability to work effectively under pressure and meet operational deadlines.
• High standards of cleanliness, hygiene, and professionalism.

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

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