Duties and responsibilities: * Assist the Executive Chef to plan and price menus and food and adhere to agreed prices/budgets, maintaining the applicable quality standards * Be responsible for the supplies' orders, arrival and quality control as regards the pastry section of the kitchen * Be responsible for the preparation and cooking of the pastry demands of all the F&B outlets of the resort, banqueting events, breakfast and In Room Dining operations as well as guests' welcome amenities * Manage the pastry team operations, assigning proper training and workloads to pastry team colleagues * Ensure compliance to sanitation, hygiene, health and safety legislation and the resort's organizational and quality requirements * Investigate and resolve guests' complaints * Maintain accurate records as required and report as agreed * Adhere to the resort and MOHG's policies and procedures * Be part of special projects as are reasonably required from the Executive Pastry Chef role * Be responsible for the equipment furnished and ensure that it is used and maintained according to the training provided * Attend regular trainings to maintain and update the knowledge, technical skills and qualifications that are necessary to perform the role Requirements: * At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent * Good knowledge of English is required * Minimum 5-years experience in the current or similar position within a 5-star luxury hotel * Able to manage and develop a team * Project- and time-management skills * Able to work under pressure in a fast-paced environment * Flexibility is required, including working on week-ends and bank holidays