Junior Sous Chef - Pastry

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary third-party hotel and asset management services.

Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for.The First Collection’s urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.

Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway.

The First Collection echoes the city’s heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the world’s most exciting metropolis.

As a Junior Sous Chef – Pastry in a hotel, you will work under the guidance of the Executive Pastry Chef or Pastry Chef to assist in managing the hotel’s pastry kitchen. You will be responsible for creating high-quality pastries, desserts, and baked goods, while maintaining consistency and adhering to the hotel’s standards. You will also assist in supervising and training junior pastry staff, ensuring smooth operations in the pastry section, and supporting the overall kitchen team to deliver exceptional culinary experiences.

• Assist in preparing, producing, and presenting a variety of pastries, desserts, and baked goods for hotel guests, including cakes, cookies, bread, tarts, and specialty items.
• Ensure all pastries are consistently produced to the highest quality standards, following recipes and specifications.
• Contribute to the creation of new and innovative pastry items, menus, and specials based on seasonal ingredients and trends.
• Maintain consistency in portion control, decoration, and presentation of all pastry items.
• Supervise and assist junior pastry staff and pastry cooks, ensuring that they are properly trained in pastry preparation, presentation, and hygiene standards.
• Delegate tasks within the pastry team and ensure the team works efficiently, particularly during high-volume periods.
• Provide feedback, coaching, and support to team members to help them develop their skills and maintain productivity.
• Ensure that all pastry team members are adhering to safety, hygiene, and sanitation standards in the kitchen.
• Assist in managing pastry kitchen inventory, including ingredients, supplies, and equipment.
• Monitor stock levels to ensure that necessary ingredients are always available, and assist in placing orders as needed.
• Maintain proper storage and rotation of ingredients to minimize waste and ensure freshness.
• Ensure all equipment is cleaned, maintained, and used according to safety standards.
• Ensure compliance with all health, safety, and sanitation regulations within the pastry kitchen.
• Maintain a clean, organized, and safe working environment, following strict guidelines for cleanliness and food safety.
• Ensure all staff in the pastry team are trained in proper food handling, safety protocols, and kitchen hygiene procedures.
• Regularly inspect pastry preparation areas to ensure they meet health and safety standards.
• Work closely with the Executive Pastry Chef, kitchen staff, and F&B service teams to ensure that all pastries are delivered on time and meet guest expectations.
• Assist in communicating with other hotel departments to ensure seamless service during special events, banquets, or large-scale functions.
• Actively participate in daily kitchen briefings and communicate effectively with the culinary team to ensure smooth operations.
• Assist the Executive Pastry Chef in creating seasonal menus, special offerings, and innovative dessert ideas for the hotel’s restaurants, events, and banquets.
• Stay up to date with emerging pastry trends, new techniques, and creative plating concepts to ensure the pastry offerings are fresh and exciting.
• Suggest improvements or new pastry items to enhance guest satisfaction and stay aligned with the hotel’s branding and culinary philosophy.
• Assist in managing the cost control of the pastry section, ensuring that production is efficient and within budget.
• Monitor waste levels and ensure that ingredients are used optimally.
• Support the pastry department in managing food costs and maintaining profitability without compromising quality.
• Ensure that pastry offerings meet the expectations of guests, including personalized desserts for special occasions, high-end events, and VIP guests.
• Work to ensure the pastry section contributes positively to the overall dining experience at the hotel, providing creative, delicious, and visually appealing pastries.

• Minimum 2-3 years of experience in a pastry kitchen, with at least 1 year in a leadership role in a hotel setting.
• Experience working in a hotel/high-volume kitchen is preferred.
• Proven experience as a Pastry Chef, Junior Sous Chef, or in a similar role, with a strong focus on pastry and baking.
• Extensive knowledge of pastry techniques, dessert preparation, and presentation.
• Strong leadership skills with the ability to manage and motivate a team.
• Excellent time management skills and the ability to handle multiple tasks in a high-pressure environment.
• A passion for pastry arts, creativity, and innovation.
• Strong understanding of health, safety, and sanitation practices in a kitchen environment.
• Ability to work efficiently and maintain a high standard of quality under pressure.
• Excellent communication and interpersonal skills.
• Attention to detail and an eye for artistic presentation.