Mandarin Oriental, Desaru Coast is looking for a Pastry Sous 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 Sous Chef is responsible for assisting the Executive Pastry Chef in managing the daily operations of the Pastry Kitchen, ensuring the preparation and presentation of high-quality pastries, desserts, cakes, breads and other bakery products in accordance with the hotel's standards.

The role involves supervising the pastry team, maintaining food quality and consistency, controlling food costs, ensuring proper hygiene and food safety practices, and supporting the development of new pastry creations to enhance the guest dining experience.

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

Kitchen Operations

• Assist the Executive Chef in overseeing the daily operations of the Pastry Kitchen.
• Ensure all pastries, desserts, cakes, breads and bakery products are prepared according to established recipes and quality standards.
• Monitor food preparation, portioning, presentation and consistency.
• Ensure timely preparation and delivery of pastry items for restaurants, banquets, events and other hotel operations.

• Maintain cleanliness, organisation and proper storage of all pastry ingredients and equipment.

Team Supervision & Development

• Supervise, guide and motivate the pastry team to ensure smooth daily operations.
• Assign daily tasks and monitor the team's performance and productivity.
• Train and develop colleagues to improve their technical skills and knowledge.
• Ensure all colleagues comply with hotel policies, procedures and grooming standards.
• Assist in preparing work schedules and managing manpower according to operational requirements.

Menu Development & Creativity

• Assist in developing new pastry menus, desserts and bakery products.
• Introduce creative ideas and seasonal pastry selections to enhance the guest experience.
• Ensure all products meet the hotel's presentation and quality expectations.
• Keep updated on current pastry trends, techniques and industry developments.

Cost Control & Inventory Management

• Monitor the usage of ingredients to minimise wastage and control food costs.
• Assist in monitoring stock levels and conducting regular inventory checks.
• Ensure proper receiving, storage and handling of pastry ingredients.
• Monitor portion control and ensure recipes are followed consistently.
• Assist in controlling departmental expenses within the approved budget.

Hygiene, Safety & Compliance

• Ensure compliance with food safety, hygiene and sanitation standards.
• Maintain proper food storage, labelling and temperature control.
• Ensure all kitchen equipment is properly maintained and used safely.
• Comply with HACCP requirements and relevant hotel policies and procedures.
• Ensure the pastry kitchen is maintained in a clean, safe and organised condition at all times.

Guest Satisfaction & Service Excellence

• Ensure pastry products consistently meet guest expectations.
• Support special guest requests, VIP amenities, celebrations and customised desserts.
• Work closely with other kitchen sections and operational departments to ensure smooth service delivery.
• Contribute to achieving the hotel's quality standards and guest satisfaction objectives.

As Pastry Sous Chef, we expect from you: 

Educational Background

• Diploma or Certificate in Culinary Arts, Pastry & Bakery or an equivalent qualification.
• Minimum 3–5 years of relevant experience in pastry operations, preferably within a luxury hotel or hospitality environment.
• Previous supervisory experience in a pastry kitchen is preferred.

Skills

• Strong knowledge of pastry production, baking techniques, dessert preparation and food presentation.
• Knowledge of food safety, hygiene standards and HACCP requirements.
• Good leadership, communication and interpersonal skills.
• Ability to work under pressure and manage multiple operational requirements.

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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