Demi Chef Dibba Al Fujairah Accor

Demi Chef at Dibba Al Fujairah (part of Accor Hotel Chain) is responsible to assist in the preparation and cooking of food, ensuring high quality and presentation standards. This is full time role and it was announced by the hotel on February 15, 2024.

Responsibilities of Demi Chef

• Execute the preparation and production of high quality pastry items, desserts, and baked goods according to standardized recipes and guidelines.
• Demonstrate creativity in developing new pastry recipes, desserts, and presentations while maintaining consistency in taste and quality.
• Assist in organizing and maintaining a clean, efficient, and well stocked pastry kitchen. Ensure compliance with hygiene and safety standards at all times.
• Collaborate closely with the Pastry Chef and kitchen team to ensure smooth operations and timely delivery of pastry items for various outlets and events.
• Support junior team members, providing guidance and training in pastry preparation techniques, culinary skills, and adherence to quality standards.
• Assist in inventory control, stock rotation, and ordering of pastry ingredients and supplies to maintain optimal levels and minimize wastage.
• Conduct regular quality checks on pastry products to uphold the hotel’s standards of excellence, presentation, and taste.
• Ensure compliance with food safety regulations, HACCP standards, and sanitation requirements to maintain a clean and safe working environment.

Requirements of Demi Chef

• Completed kitchen apprentice or chefs professional course.
• Minimum of 1-2 years’ experience in a similar position, preferably in a 5 star hotel.

Skills and Knowledge Desired

• Extensive knowledge in preparation of pastry items such as: breakfast breads and pastries, desserts, breads, ice creams, sorbets, creams, ganache, amenities, displays and centerpieces, etc.
• Fantastic passion for presentation and a meticulous eye for detail.
• Ability to work well under pressure in a fast paced environment.
• Well versed in all aspects of Food Hygiene, HACCP and OH&S to ensure safe working practices are followed within the kitchen.
• Strong communication, organisational skills and grooming standards.

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