Chef De Partie - Pastry

Overview

About The First Collection Business Bay In the heart of Dubai’s Business Bay, The First Collection Business Bay combines modern design with a welcoming atmosphere. With 437 rooms and suites, the hotel is ideal for both business and leisure guests. Facilities include a rooftop pool, gym, spa, and exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah, providing both dining and beachside relaxation for a seamless blend of city convenience and resort escape in one of Dubai’s most vibrant areas.

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

Job Description

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.

Desired Skill & Expertise

• 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).