Executive Pastry Chef (Male, MV)

Lead and manage the outlet kitchen operations to One&Only standards, including sanitation, stock levels, inventory control, and food-cost management. Supervise and motivate kitchen staff to deliver consistent service quality and guest satisfaction. Coordinate with the F&B department, manage mise-en-place and production quality, create new bread and pastry products, and support special functions and events. Assist senior chefs when needed, oversee safety, and ensure brand and resort procedures are followed.