Sous Chef - Pastry Specialist

The First Group; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

Join an iconic hospitality landmark as a Sous Chef – Pastry Specialist at Ciel Dubai Marina. Oversee the hotel's pastry operations, manage a talented pastry team, and create innovative dessert concepts while ensuring high-quality standards. This role offers a dynamic environment and opportunities for professional growth.

Qualifications

• 5–7 years of experience in pastry and bakery operations.
• At least 2 years in a supervisory role.
• Specialization in Pastry and Bakery.

Responsibilities

• Lead the pastry section ensuring quality and timely service.
• Support the Executive Chef in developing dessert menus.
• Supervise and train the pastry team.

Skills

Pastry techniques

Leadership

Time-management

Education

Diploma or degree in Culinary Arts

Job description

Overview

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.

Job Description

As Sous Chef – Pastry Specialist, you will oversee the hotel’s pastry operations, ensuring the highest standards in preparation, quality, and presentation. You will play a leading role in creating and executing dessert menus across outlets, including à la carte, buffets, and special events. This role requires a hands-on professional with strong leadership skills, a deep passion for pastry arts, and a creative flair for innovative dessert concepts.

• Lead the pastry section of the kitchen, ensuring consistent product quality and timely service.

• Support the Executive Chef in planning, developing, and executing dessert menus, seasonal specials, and event offerings.

• Supervise and train the pastry team, fostering a culture of excellence, collaboration, and continuous learning.

• Ensure proper inventory management, portion control, and cost-efficiency within the pastry section.

• Maintain cleanliness and strict adherence to HACCP and food safety standards.

• Produce a wide range of high-quality pastry items, including plated desserts, cakes, tarts, viennoiseries, breads, and showpieces.

• Stay up-to-date with industry trends and incorporate new techniques and ideas into the dessert offerings.

• Collaborate with the banquet and service teams to ensure seamless execution of functions and events.

• Take full charge of pastry operations in the absence of the Executive Pastry Chef.

Desired Skill & Expertise

• Minimum 5–7 years of experience in pastry and bakery operations, including at least 2 years in a supervisory role.

• Diploma or degree in Culinary Arts, with a specialization in Pastry and Bakery.

• Advanced knowledge of pastry techniques, chocolate work, sugar artistry, and modern dessert presentation.

• Strong leadership, team management, and training abilities.

• Excellent organizational and time-management skills.

• Familiarity with inventory and food cost control systems.