Sous Chef​/Pastry and Bakery

Sous Chef – Pastry and Bakery

Mandarin Oriental Muscatis looking for a
Sous Chef – Pastry and Bakery

to join our
Kitchen
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 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 recognized 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 Muscat

Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one‑of‑a‑kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat’s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group’s legendary service, world‑class amenities and sweeping sea or mountain views.

• Assisting the Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production (including Banquet, In‑Room Dining, Café Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
• Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen to assure maximum efficiency.
• Work closely with the respective restaurant manager and executive chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
• Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Pastry Chef.
• Ensure plating guides and standard setup guides are up to date and distributed appropriately.
• Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
• Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef & Pastry Chef.
• Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
• Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
• Encourage proactive, efficient, and effective inter‑departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
• Provide leadership, direction, and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
• training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements…