Baker Chef - New Opening - Winter 2026

Baker 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 Baker Chef plays an important role in the successful pre-opening and ongoing operation of the resort's culinary division. Reporting to the Head Pastry Chef and senior culinary leadership, the role is responsible for the preparation and production of breads, viennoiserie and other baked products, ensuring exceptional quality, consistency and presentation across the resort. As a Baker Chef, you will be responsible for the following duties:

Pre-Opening Responsibilities

Support the setup and operational readiness of the bakery section prior to opening. Contribute to the development and testing of bread, viennoiserie and bakery recipes. Assist with equipment commissioning, ingredient selection and supplier evaluation. Participate in tastings, mock services and pre-opening training activities. Establish production routines and support implementation of food safety, hygiene and HACCP procedures. Operational Responsibilities

Prepare and produce breads, rolls, viennoiserie and other bakery products according to approved recipes and standards. Manage dough preparation, fermentation, proofing and baking processes to ensure consistent quality. Plan daily production according to outlet requirements, occupancy and events. Ensure products meet the highest standards of taste, texture, appearance and freshness. Monitor ingredient quality, stock levels, storage and rotation. Maintain bakery equipment and work areas in excellent condition. Control waste and support food cost objectives through efficient production and ingredient utilisation. Support, train and guide junior bakery colleagues. Collaborate with Pastry and Culinary teams to meet operational requirements across the resort. Perform any other reasonable duties assigned by senior culinary leadership. Requirements

Professional bakery, pastry or culinary qualification is preferred. Proven experience as a Baker Chef or Baker within a luxury hotel, artisan bakery, fine dining or comparable high-quality environment. Previous pre-opening experience is considered an advantage. Strong knowledge of bread making, fermentation, sourdough, viennoiserie and professional baking techniques. Good understanding of food safety, hygiene and HACCP standards. Strong production planning and organisational skills. Attention to detail and passion for craftsmanship and product quality. Ability to work independently and as part of a multicultural culinary team. Good command of English or Italian; knowledge of both is considered an advantage.

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