With more than three hundred and fifty workers, we are looking for a Head Pastry Chef with a passion for gastronomy.The CompanyMandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts. The Group now operates or has under development 41 hotels with more than 11,000 rooms in 25 countries in key business and leisure destinations.The HotelRenowned Parisian designers Gilles & Boissier have created a sophisticated residential design for the 100 rooms and 53 suites, including several one-of-a-kind specialty suites, featuring unique design elements inspired by the hotel's historic connections to the city, Spanish culture, and art. With a stunning and meticulous restoration that celebrates César Ritz's pioneering spirit, a prestigious central location, five restaurants and bars overseen by one of Spain's most celebrated chefs, and exceptional leisure and wellness facilities, Mandarin Oriental Ritz, Madrid is set to become the city's most luxurious hotel.ResponsibilitiesSupport the Head Chef of the Hotel.Responsible for the daily operation of the bread section in the pastry kitchen, including production, preparation, and presentation, ensuring the quality and consistency of service delivery in alignment with the overall hotel initiatives and brand standards.Collaborate with different outlets to create a menu for a wide variety of standard and custom baked goods according to recipes and standard operating procedures throughout the season.Responsible for training and managing other colleagues daily with prep work and other functions in the pastry department.Train, coach, and supervise pastry staff, remaining objective and fact-based during coaching conversations, escalating when appropriate.Assign daily production and non-production tasks (restocking pastry items, cleaning, etc.) to team members and ensure tasks are completed in a timely manner.Confirm all food is prepared, handled, and stored according to all required food safety standards.RequirementsDiploma in Culinary, Baking, or Pastry Arts preferred.Certificate in HACCP or related subjects.Able to communicate in Spanish.Three years of previous managerial or supervisory experience in a sizeable luxury hotel or hospitality industry.Track record of leading and developing teams.Possesses an eye for detail and can execute standards accordingly.Ability to manage with minimal supervision.Exposure to financial controls and accountabilities.Ability to adapt to a flexible schedule according to business needs.
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