رئيس الطهاة التنفيذي للحلويات والمعجنات

Overview

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.

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 Executive Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, creating innovative and high-quality desserts, breads, and baked goods. The role requires managing a pastry team, ensuring consistency in production, maintaining hygiene and safety standards, controlling costs, and delivering exceptional guest experiences through creative presentations and flavors.

• Plan, prepare, and oversee all pastry and bakery items for restaurants, banquets, in-room dining, and special events.

• Develop seasonal menus, signature desserts, and special creations aligned with hotel standards.

• Ensure all pastry products meet established quality, portion, and presentation guidelines.

• Lead, train, and mentor the pastry team, fostering creativity, productivity, and teamwork.

• Schedule staff effectively to meet operational needs while managing labor costs.

• Conduct performance evaluations, coaching, and succession planning.

• Manage ingredient purchasing, storage, and usage to minimize waste and control costs.

• Work closely with the purchasing and cost control departments to source high-quality ingredients.

• Monitor budget, portion control, and standard recipes to ensure profitability.

• Enforce HACCP and food safety standards in all pastry operations.

• Ensure kitchen cleanliness, proper sanitation, and maintenance of pastry equipment.

• Comply with hotel policies, local regulations, and health and safety standards.

• Collaborate with F&B and banquet teams to design creative menus for weddings, events, and promotions.

• Stay updated with global pastry trends and introduce innovative techniques and flavors.

• Interact with guests during special events or chef’s tables to showcase pastry creations.

Desired Skill & Expertise

• Degree/Diploma in Pastry Arts, Culinary Arts, or equivalent.

• Minimum 5–8 years of pastry experience, including at least 2–3 years in a leadership role in a luxury hotel or fine dining environment.

• Strong knowledge of modern pastry and bakery techniques, chocolate work, sugar artistry, and plated dessert presentations.

• Excellent leadership, training, and organizational skills.

• Creativity, passion for pastry, and a keen eye for detail.

• Strong financial acumen with experience in cost control and inventory management.

• Ability to work under pressure and maintain high standards in a fast-paced environment.