Chef De Partie - Pastry

About The First Group Hospitality

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com
 
About Ciel Dubai Marina, Vignette Collection:

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 is responsible for preparing, producing, and presenting high-quality pastries, desserts, breads, and baked goods for the hotel/restaurant. The role involves supervising a specific section of the pastry kitchen, maintaining standards of quality and hygiene, and supporting junior staff while ensuring smooth day-to-day operations.

• Prepare and present a wide range of pastries, desserts, and bakery items to the highest quality standards.
• Follow recipes, portion controls, and presentation guidelines consistently.
• Assist in creating and developing new pastry items and seasonal menus.
• Ensure mise-en-place is prepared for daily service and events.
• Maintain stock rotation (FIFO), reduce wastage, and contribute to cost control.
• Ensure all pastries and desserts are delivered on time for buffets, and à la carte service.
• Supervise and guide commis chefs and trainees in the pastry section.
• Work collaboratively with the Pastry Sous Chef and team to ensure smooth operations.
• Train and mentor junior staff to develop technical pastry and baking skills.
• Maintain effective communication with other kitchen sections.
• Ensure compliance with HACCP standards, food safety, and hygiene regulations.
• Keep all pastry equipment, utensils, and work areas clean and well maintained.
• Report maintenance issues and equipment malfunctions promptly.
• Assist in inventory control, requisitioning ingredients, and monitoring stock levels.
• Support the Pastry Chef in ensuring food cost targets are met.
• Provide input for menu planning and special events.

• Minimum 3–4 years of pastry kitchen experience in a 5 star hotel, with at least 1 year in a Chef de Partie role.

• Strong knowledge of pastry, desserts, bread, chocolate work, and plated presentations.

• Creativity in developing new recipes and presentation styles.

• Good knowledge of food safety and hygiene standards (HACCP).