Executive Pastry Chef

Be part of an iconic hospitality landmark

Ciel Dubai Marina, part of IHG Hotels & Resorts’ prestigious Vignette Collection, is set to redefine luxury as the world’s tallest hotel. The First Group’s flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.

Designed by the award-winning architectural firm, NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for Best International Hotel Architecture and Best Hotel Architecture Arabia. This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Ciel Dubai Marina, Vignette Collection.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Executive Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, creating innovative and high-quality desserts, breads, and baked goods. The role requires managing a pastry team, ensuring consistency in production, maintaining hygiene and safety standards, controlling costs, and delivering exceptional guest experiences through creative presentations and flavors.

• Plan, prepare, and oversee all pastry and bakery items for restaurants, banquets, in-room dining, and special events.

• Develop seasonal menus, signature desserts, and special creations aligned with hotel standards.

• Ensure all pastry products meet established quality, portion, and presentation guidelines.

• Lead, train, and mentor the pastry team, fostering creativity, productivity, and teamwork.

• Schedule staff effectively to meet operational needs while managing labor costs.

• Conduct performance evaluations, coaching, and succession planning.

• Manage ingredient purchasing, storage, and usage to minimize waste and control costs.

• Work closely with the purchasing and cost control departments to source high-quality ingredients.

• Monitor budget, portion control, and standard recipes to ensure profitability.

• Enforce HACCP and food safety standards in all pastry operations.

• Ensure kitchen cleanliness, proper sanitation, and maintenance of pastry equipment.

• Comply with hotel policies, local regulations, and health and safety standards.

• Collaborate with F&B and banquet teams to design creative menus for weddings, events, and promotions.

• Stay updated with global pastry trends and introduce innovative techniques and flavors.

• Interact with guests during special events or chef’s tables to showcase pastry creations.

• Degree/Diploma in Pastry Arts, Culinary Arts, or equivalent.

• Minimum 5–8 years of pastry experience, including at least 2–3 years in a leadership role in a luxury hotel or fine dining environment.

• Strong knowledge of modern pastry and bakery techniques, chocolate work, sugar artistry, and plated dessert presentations.

• Excellent leadership, training, and organizational skills.

• Creativity, passion for pastry, and a keen eye for detail.

• Strong financial acumen with experience in cost control and inventory management.

• Ability to work under pressure and maintain high standards in a fast-paced environment.