Luxury 5-Star Pastry Chef de Partie – Desserts

The First Group Hospitality; Dubai; On-site; AED 100,000 - 167,000; Full time

Job summary

The First Group Hospitality in Dubai is seeking a Chef de Partie – Pastry to lead a focused pastry section in a luxury hotel kitchen. You will produce pastries, breads, desserts, and plated desserts for buffet and à la carte service, maintaining high standards of quality and hygiene.

The role requires 3–4 years in a pastry kitchen of a 5-star hotel, with at least 1 year at CDP level. You will train juniors, uphold HACCP compliance, and contribute to seasonal menus and cost control.

Qualifications

• 3–4 years pastry kitchen experience in a 5-star hotel.
• Strong knowledge of pastry, desserts, bread, and chocolate work.
• Creativity in developing new recipes and presentation styles.
• Good knowledge of HACCP food safety and hygiene standards.

Responsibilities

• Prepare and present a wide range of pastries, desserts, and bakery items to high quality standards.
• Follow recipes, portion controls, and presentation guidelines.
• 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) and assist in cost control.
• Ensure pastries and desserts are delivered on time for buffets and à la carte service.
• Supervise and mentor junior staff in the pastry section.
• Collaborate with Pastry Sous Chef to ensure smooth operations.
• Provide input for menu planning and events.

Skills

Pastry & Desserts

Bread & Chocolate

Plated presentations

HACCP knowledge

Job description

The First Group Hospitality in Dubai is seeking a Chef de Partie – Pastry to lead a focused pastry section in a luxury hotel kitchen. You will produce pastries, breads, desserts, and plated desserts for buffet and à la carte service, maintaining high standards of quality and hygiene.

The role requires 3–4 years in a pastry kitchen of a 5-star hotel, with at least 1 year at CDP level. You will train juniors, uphold HACCP compliance, and contribute to seasonal menus and cost control.