Demi Chef - Main Kitchen

FAIRMONT; Dibba Al Fujairah; On-site; AED 110,000 - 140,000; Full time

Job summary

A luxury hospitality brand is seeking a culinary support team member to assist in daily kitchen operations at their Dibba Al Fujairah location. The ideal candidate will have 3-4 years of experience in a hot kitchen, possess basic English communication skills, and demonstrate a detail-oriented mindset. Responsibilities include food preparation, maintaining hygiene standards, and training staff to ensure a high-quality guest experience.

Qualifications

• 3-4 years of experience in a hot kitchen or relevant role.
• Ability to carry out various tasks simultaneously and effectively within a limited time.

Responsibilities

• Support the Chef de Partie or Sous Chef in daily operations.
• Keep the work area hygienic as per hotel rules.
• Prepare daily mis-en-place and food production.
• Trains, coaches, and develops subordinate employees.

Skills

Basic verbal and written communication skills in English

Skill in simple mathematical calculations

Detail-oriented mindset

Positive interaction with colleagues

Education

Certificate in a relevant field

Job description

Fairmont Hotels & Resorts

Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.

About Fairmont Fujairah Beach Resort

Nestled among the hidden valleys of the majestic Al Hajar Mountains, our unique beach resort lies along the coast of Dibba, the second-largest town in the emirate of Fujairah offering guests the holiday of a lifetime.

About the Application Process:

At Fairmont, we want to bring out your highest potential. Shortly after applying, you will receive an email from our partner AssessFirst prompting you to create a profile and complete a questionnaire. This is a mandatory step for your candidacy to be considered as it enables us to explore your compatibility with this role and our culture of luxury excellence.

Job Description

• Support the Chef de Partie or Sous Chef in the daily operation and work.
• Work according to the menu specifications provided by the chef de partie.
• Keep the work area at all times in hygienic conditions according to the rules set by the hotel.
• Control food stock and food costs in his section.
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set-up of buffets and special functions.
• Coordinate and participate with other sections on requirements, cleanliness, waste, and cost control.
• Trains, coaches and develops subordinate employees.

Qualifications

• Proven 3-4 years of experience in hot kitchen, or relevant role.
• A certificate a relevant field will be considered an asset.
• Basic verbal and written communication skills in English
• Considerable skill in simple mathematical calculations.
• A detailed-oriented mindset aiming for consistent results
• Be able to interact with colleagues in a positive and professional manner in order to make them feel valued and maximize staff morale and guest service experience.
• Able to carry out various tasks simultaneously and effectively in a limited amount of time.
• Embrace the Fairmont brand promise and luxury in your role and in all your interactions
• Foster an inclusive environment where every individual feels valued and respected