Lead Pastry Chef de Partie — Craft & Guide Desserts

The Luxury Collection; Ajman; On-site; AED 180,000 - 300,000; Full time

Job summary

The Luxury Collection Hotels & Resorts is seeking a Kitchen Manager/Executive role to assist the Sous Chef in ensuring quality, consistency, and production across kitchen operations in Ajman, UAE. You will lead staff, manage food-related functions, and help maintain sanitation and food safety standards while developing the team and improving guest satisfaction.

The role requires strong culinary leadership, hands-on cooking, and adherence to budget and health regulations.

Qualifications

• High school diploma or GED with 4 years experience in culinary, food and beverage, or related professional area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu; ensures recipes and specifications are followed.
• Supervises kitchen shift operations; ensures compliance with Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Plans and manages food quantities and plating requirements for the food operation.
• Leads shift teams while preparing food items and executing requests based on required specifications.
• Establishes and maintains open, collaborative relationships with employees; mentors and coaches team.

Education

High school diploma or GED; 4 years experience in culinary/F&B

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience

Job description

The Luxury Collection Hotels & Resorts is seeking a Kitchen Manager/Executive role to assist the Sous Chef in ensuring quality, consistency, and production across kitchen operations in Ajman, UAE. You will lead staff, manage food-related functions, and help maintain sanitation and food safety standards while developing the team and improving guest satisfaction.

The role requires strong culinary leadership, hands-on cooking, and adherence to budget and health regulations.