Demi Chef de Partie - Pastry

Overview

Soluna Restaurants & Beach Club

Located on Palm Jumeirah, Soluna Beach Club offers a tranquil escape with warm hospitality and stunning beachfront experiences. Combining the calming sound of ocean waves with lively family gatherings, the club’s earthy decor and open architecture create a welcoming atmosphere. With a fresh Greek-Mediterranean restaurant and an artisanal bakery, Soluna provides the perfect sanctuary for those seeking relaxation or quality time with loved ones.

Elevated living and unforgettable moments await at this beachfront haven.

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

The Demi Chef de Partie – Pastry is responsible for assisting in the preparation, production, and presentation of high-quality pastries, desserts, breads, and other baked goods in accordance with hotel standards. The role supports the Pastry Chef in maintaining consistency, creativity, hygiene, and efficiency within the pastry section.

• Prepare and present a wide variety of pastries, desserts, cakes, breads, and specialty items as per established recipes and standards.
• Assist the Chef de Partie in daily mise en place and production requirements.
• Ensure consistency in taste, texture, and presentation of all pastry items.
• Monitor portion control and minimize food waste.
• Maintain cleanliness and organization of the pastry section at all times.
• Follow HACCP and food safety standards strictly.
• Properly store ingredients and finished products to maintain freshness and quality.
• Assist in inventory control and report shortages or discrepancies.
• Support in developing new dessert menus and seasonal offerings.
• Coordinate with other kitchen sections to ensure smooth service operations.
• Train and guide junior staff or commis chefs when required.

• Diploma or certification in Culinary Arts or Pastry.
• 1–3 years of experience in a pastry kitchen, preferably in a hotel environment.
• Basic knowledge of baking techniques, dessert plating, and chocolate work.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced environment.
• Strong teamwork and communication skills.