Demi Chef de Partie - Bakery at InterContinental Fujairah Resort

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. The InterContinental Fujairah Resort is situated on the shoreline of the exquisite Al Aqah Beach, beneath the spectacular backdrop of the Hajjar Mountains. An exceptional destination where Arabian hospitality meets luxury. With 190 rooms, indoor & outdoor event space, restaurants & bar. With over 30 languages and countries represented by the staff, the hotel weaves together an international five-star resort presence. What's your passion? Whether you're into knitting, kite flying or karaoke, at IHG we're interested in YOU! We love people who apply the same amount of care and passion to their jobs as they do their hobbies - people who help us create great brands guests love. And we're looking for more people like this to join our dynamic & committed team at the InterContinental Fujairah Resort. Your Day to Day: As Demi Chef de Partie – Baker, you will be assisting Chef de Partie in the preparation, baking, and presentation of bread, pastries, and other baked goods for the hotel's dining outlets and events. Requires creativity, attention to detail, and a passion for baking, ensuring that high-quality and consistent products are delivered in line with the hotel’s standards. To support the Chef de Partie and collaborate with the kitchen team to maintain efficient kitchen operations. Some of your main role responsibilities are: • Assist Chef de Partie in the preparation and production of various baked goods, including bread, pastries, cakes, and desserts. • Ensure the consistency, quality, and presentation of all bakery items. • Assist in planning and executing new recipes for bakery and pastry items for the hotel’s various dining outlets, events, and banquets. • Support Chef de Partie in managing the operations, including daily mise en place, stock control, and hygiene standards. • Collaborate with the Chef de Partie and other kitchen team members to ensure smooth and efficient operations. • Assist in the development of new bakery recipes and ideas, contributing to menu development. • Manage proper storage of ingredients and baked goods, ensuring food safety and freshness at all times. • Working with Chef de Partie to create seasonal and special occasion menu. • Minimize waste by accurately measuring ingredients and utilizing leftovers where appropriate. • Work efficiently during high-demand periods, such as breakfast service, afternoon tea, and event functions. •

As Demi Chef de Partie – Baker, you will be assisting Chef de Partie in the preparation, baking, and presentation of bread, pastries, and other baked goods for the hotel's dining outlets and events. Requires creativity, attention to detail, and a passion for baking, ensuring that high-quality and consistent products are delivered in line with the hotel’s standards. To support the Chef de Partie and collaborate with the kitchen team to maintain efficient kitchen operations. Some of your main role responsibilities are: • Assist Chef de Partie in the preparation and production of various baked goods, including bread, pastries, cakes, and desserts. • Ensure the consistency, quality, and presentation of all bakery items. • Assist in planning and executing new recipes for bakery and pastry items for the hotel’s various dining outlets, events, and banquets. • Support Chef de Partie in managing the operations, including daily mise en place, stock control, and hygiene standards. • Collaborate with the Chef de Partie and other kitchen team members to ensure smooth and efficient operations. • Assist in the development of new bakery recipes and ideas, contributing to menu development. • Manage proper storage of ingredients and baked goods, ensuring food safety and freshness at all times. • Working with Chef de Partie to create seasonal and special occasion menu. • Minimize waste by accurately measuring ingredients and utilizing leftovers where appropriate. • Work efficiently during high-demand periods, such as breakfast service, afternoon tea, and event functions.