Chef De Partie - Pastry Artist

Ciel Dubai Marina, Vignette Collection is a lifestyle luxury hotel located in the Dubai Marina district of Dubai, United Arab Emirates. Standing at 377 meters, Ciel is the tallest hotel in the world boasting 1,004 guestrooms featuring floor-to-ceiling panoramic glass windows, eight dining destinations, three outdoor swimming pools including one of the world's highest infinity pools, a luxury spa, and a state-of-the-art gymnasium. Designed by award-winning architects Norr, the skyscraper is a global symbol of modern engineering and luxury. Ciel is strategically located at the gateway to Dubai Marina, offering direct access to key tourist attractions, beaches, retail centres, and transport networks. The property was developed by The First Group, a renowned UAE-based global property investment firm and is part of IHG Hotels & Resorts’ Vignette Collection. Discover more at https://www.vignettecollectionhotels.com/cieldubai.

The Chef de Partie – Pastry Artist is responsible for managing a designated pastry section within the hotel’s kitchen, ensuring the consistent production of high-quality desserts, breads, and pastry items. This role combines technical pastry expertise with creativity, contributing to menu development and presentation while maintaining hotel standards, food safety, and operational efficiency.

• Oversee daily operations of the assigned pastry section, ensuring smooth and timely production for outlets, banquets, and events

• Prepare and present a wide range of pastry items including desserts, cakes, plated desserts, viennoiserie, breads, and showpieces as required

• Ensure consistency, quality, and portion control in line with hotel standards and recipes

• Contribute creatively to dessert menus, seasonal offerings, and special event concepts, showcasing artistic pastry techniques

• Supervise, train, and mentor Commis Chefs and kitchen trainees within the pastry section

• Maintain high standards of cleanliness, hygiene, and food safety in compliance with HACCP and hotel policies

• Monitor stock levels, assist with ordering, and minimize waste through proper planning and storage

• Coordinate with other kitchen sections to ensure efficient service and timely delivery

• Ensure equipment is used correctly and maintained in good working condition

• Support the Pastry Sous Chef and Executive Pastry Chef with menu testing, tastings, and presentations

• Proven experience as a Chef de Partie – Pastry or Senior Pastry Chef in a hotel or high-volume hospitality environment

• Strong technical pastry skills with an eye for detail, presentation, and creativity

• Knowledge of modern pastry techniques, classic desserts, and international pastry trends

• Ability to work under pressure in a fast-paced hotel kitchen

• Leadership and communication skills to guide junior team members

• Solid understanding of food safety, hygiene, and kitchen operations

• Culinary or pastry qualification from a recognized institution preferred