Pastry Cook - Seasonal

Mandarin Oriental Hotel Group is recruiting a Pastry Cook - Seasonal for Mandarin Oriental, Muscat, a beachfront urban resort in Muscat, Oman. This is a temporary pastry kitchen role in the Culinary team. The Pastry Cook assists the Chef de Partie in daily duties and carries out assigned responsibilities within the Pastry kitchen. Typical duties include preparing ingredients and mise en place for the production of pastries, desserts, cakes, breads and other items, and preparing and producing pastry items according to approved recipes, preparation methods and portion sizes. Following plating and presentation guides, picking up requisitions and organising items properly in their corresponding storage areas, and checking the inventory of daily ingredients before each shift to ensure sufficient stock is available are also part of the work. Storing ingredients and prepared pastry products appropriately, keeping working surfaces, pastry equipment, tools, utensils and work areas cleaned and sanitised, adhering to strict personal hygiene standards, and supporting the cleanliness and upkeep of the Pastry kitchen and stewarding areas are all required. The role also involves compliance with the Safe & Sound food safety standards set by Mandarin Oriental, Muscat, supporting other outlets, banqueting operations and special events with pastry production when requested, and attending required meetings and training sessions. The position is listed as temporary on the source listing. Pay information is not provided on the source listing, so no salary figure is claimed here. Applicants should use the direct source link to apply and to check the full employer details before applying.

Pastry Cook - Seasonal role in Muscat, preparing pastries, desserts, cakes and breads in the pastry kitchen.

• No specific requirements are stated on the source listing beyond the duties listed above

• Assist the Chef de Partie in daily duties and carry out assigned responsibilities within the Pastry kitchen
• Prepare ingredients and mise en place for the production of pastries, desserts, cakes, breads, and other items
• Prepare and produce pastry items according to approved recipes, preparation methods, and portion sizes
• Follow plating and presentation guides according to the set dish description
• Pick up requisitions and organize items properly in their corresponding storage areas
• Check the inventory of daily ingredients before each shift to ensure sufficient stock is available
• Store ingredients and prepared pastry products appropriately, ensuring they are properly preserved

No qualifications are stated on the source listing.

• The source listing states learning and development programmes, MOstay time-off benefits, and health and colleague wellness support.