Chef De Partie Pastry

About AlphaMind AlphaMind is a global lifestyle and hospitality entity born from a strategic partnership between ADMO Lifestyle Holding and Addmind Hospitality. Combining the expertise of two industry leaders, AlphaMind develops and operates world-class restaurants, lounge bars, beach clubs, nightlife destinations, and lifestyle concepts across the UAE, Europe, and beyond. Its portfolio includes iconic brands such as CLAP, KIRA, LITT, Bar du Port, Iris, and other award-winning hospitality experiences. Driven by creativity, innovation, and exceptional guest experiences, AlphaMind continues to expand its footprint globally while maintaining the highest standards of operational excellence and hospitality. About Kira Kira is a restaurant known for elevated cuisine, an exceptional beverage program, and a level of hospitality that matches the expectations of our guests. We are looking for an experienced, craft-focused bartender to join our team and help maintain the standard of excellence our guests expect. Role Overview The Chef de Partie is responsible for managing a designated kitchen section and delivering consistently high culinary standards in a fine-dining environment. This role requires strong technical skills, attention to detail, and a passion for excellence, quality ingredients, and refined presentation. Key Responsibilities Kitchen Operations • Manage and oversee a specific kitchen section (e.g. Grill, Saucier, Garde Manger, Pastry) • Ensure all dishes are prepared and presented according to fine-dining standards and recipes • Maintain consistency, precision, and quality during service • Coordinate with other kitchen sections to ensure smooth service flow Food Quality & Standards • Ensure the highest standards of food quality, taste, and presentation at all times • Monitor portion control and minimize waste • Maintain knowledge of menu items, ingredients, and cooking techniques • Assist in menu development and seasonal updates as required Team Leadership & Training • Supervise, guide, and train Commis Chefs within the section • Lead by example and maintain discipline and professionalism in the kitchen • Support Sous Chef in daily briefings and kitchen organization Hygiene, Safety & Compliance • Ensure strict compliance with food safety, hygiene, and sanitation standards • Maintain cleanliness and organization of the workstation at all times • Follow HACCP guidelines and company health & safety policies Stock & Cost Control • Assist with stock control, ordering, and inventory for the section • Ensure proper storage, labeling, and rotation of ingredients (FIFO) • Support cost control initiatives while maintaining quality standards Qualifications & Experience • Minimum 3–5 years’ experience in a professional kitchen, with Chef de Partie experience in high-end or fine-dining restaurants • Culinary diploma or equivalent professional training preferred • Strong knowledge of modern cooking techniques and premium ingredients • Experience in luxury hospitality is an advantage What We Offer • Opportunity to work with one of the region's leading hospitality and lifestyle groups. • Dynamic, collaborative, and multicultural work environment. • Exposure to high-profile hospitality brands and landmark venues. • Career growth and professional development opportunities. Join Us If you are a driven and guest-obsessed hospitality professional with a passion for operational excellence and a love for vibrant dining experiences, we would love to hear from you. Apply now and become part of the AlphaMind journey. Show more Show less

Minimum 3–5 years’ experience in a professional kitchen, with Chef de Partie experience in high-end or fine-dining restaurants. Culinary diploma or equivalent professional training preferred. Strong knowledge of modern cooking techniques and premium ingredients. Experience in luxury hospitality is an advantage.

Kitchen Operations: Manage and oversee a specific kitchen section (e.g. Grill, Saucier, Garde Manger, Pastry); Ensure all dishes are prepared and presented according to fine-dining standards and recipes; Maintain consistency, precision, and quality during service; Coordinate with other kitchen sections to ensure smooth service flow. Food Quality & Standards: Ensure the highest standards of food quality, taste, and presentation at all times; Monitor portion control and minimize waste; Maintain knowledge of menu items, ingredients, and cooking techniques; Assist in menu development and seasonal updates as required. Team Leadership & Training: Supervise, guide, and train Commis Chefs within the section; Lead by example and maintain discipline and professionalism in the kitchen; Support Sous Chef in daily briefings and kitchen organization. Hygiene, Safety & Compliance: Ensure strict compliance with food safety, hygiene, and sanitation standards; Maintain cleanliness and organization of the workstation at all times; Follow HACCP guidelines and company health & safety policies. Stock & Cost Control: Assist with stock control, ordering, and inventory for the section; Ensure proper storage, labeling, and rotation of ingredients (FIFO); Support cost control initiatives while maintaining quality standards.