Head Pastry Chef - New Opening - Winter 2026

Head Pastry Chef

Mandarin Oriental Cristallo, Cortina is an upcoming luxury alpine resort set above the iconic mountain town of Cortina d'Ampezzo, in the heart of the UNESCO-listed Dolomites. Scheduled to open in Winter 2026, the resort will mark the debut of Mandarin Oriental in one of Italy's most renowned mountain destinations, combining the legendary heritage of the Cristallo with Mandarin Oriental's exceptional service, refined design, and award-winning hospitality.

The resort will feature elegantly appointed rooms and suites, exceptional dining experiences, a world-class Spa & Wellness Centre, and curated year-round experiences designed for discerning international travellers seeking the finest alpine luxury.

Joining the pre-opening team offers a unique opportunity to help shape one of Europe's most anticipated luxury hotel openings, contributing to the creation of an extraordinary guest experience from day one.

About the Role

Based at Mandarin Oriental Cristallo, Cortina, the Head Pastry Chef plays a key leadership role in the successful pre-opening and ongoing operation of the resort's pastry and bakery production. Reporting to the Executive Chef, the role is responsible for establishing and leading the pastry operation across all food and beverage outlets, ensuring exceptional quality, creativity, consistency and presentation. During the pre-opening phase, the Head Pastry Chef will contribute to menu development, kitchen setup, recruitment and training, supplier selection and the implementation of Mandarin Oriental culinary standards.

As a Head Pastry Chef, you will be responsible for the following duties: Pre-Opening Responsibilities

• Lead the setup and operational readiness of the pastry and bakery areas prior to the resort opening.
• Develop pastry, dessert, bakery and confectionery offerings in collaboration with the Executive Chef and culinary leadership team.
• Support the selection and commissioning of pastry equipment, smallwares, ingredients and specialist suppliers.
• Recruit, onboard, train and develop the pastry brigade in accordance with Mandarin Oriental standards.
• Establish standard recipes, presentation guidelines, production schedules, food costing and portion controls.
• Implement food safety, hygiene and HACCP procedures across the pastry operation.
• Lead tastings, mock services and operational trials in preparation for opening.

Operational Responsibilities

• Lead the daily pastry and bakery operations across restaurants, bars, banqueting, in-room dining and other resort outlets.
• Ensure all desserts, pastries, breads and related products consistently meet Mandarin Oriental standards for quality, taste and presentation.
• Create innovative seasonal offerings while maintaining consistency, efficiency and commercial awareness.
• Lead, motivate, coach and develop the pastry team, fostering a culture of excellence, teamwork and continuous improvement.
• Plan production and staffing according to business levels, events and operational requirements.
• Monitor food cost, inventory, purchasing, portion control and waste to achieve departmental financial objectives.
• Ensure ingredients are received, stored, handled and rotated correctly and meet required quality standards.
• Maintain the highest standards of food safety, hygiene, cleanliness and HACCP compliance.
• Collaborate closely with the Executive Chef, Executive Sous Chef and outlet teams to deliver cohesive culinary experiences.
• Perform any other reasonable duties assigned by the Executive Chef.

Requirements

• Professional culinary or pastry qualification from a recognised institution.
• Minimum 5 years' progressive experience in pastry operations, including leadership experience as Head Pastry Chef, Executive Pastry Chef or Senior Pastry Sous Chef within a luxury five-star hotel, resort or internationally recognised fine dining environment.
• Previous luxury hotel pre-opening experience is considered a strong advantage.
• Excellent knowledge of pastry, bakery, chocolate, confectionery and contemporary dessert techniques.
• Strong leadership, coaching and team development skills.
• Solid understanding of food costing, inventory management, purchasing and waste control.
• Excellent knowledge of food safety, hygiene and HACCP standards.
• Strong creativity, attention to detail and passion for product excellence.
• Excellent organisational and communication skills.
• Good command of English; Italian is considered an advantage

  Compensation range – 42.000 – 50.000 Annual Gross Salary (RAL)

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