Demi Chef (Bakery)

Pullman Dubai Downtown 1. Bakery Production Assist in the preparation and production of breads, rolls, pastries, doughs, and other bakery items. Follow established recipes, production schedules, and quality standards. Ensure consistency in taste, texture, freshness, and presentation. Monitor baking temperatures, timings, and equipment settings 2. Kitchen Operations Assist in organizing daily bakery production based on operational requirements. Ensure proper storage, labeling, and rotation of ingredients and finished products. Monitor stock levels, minimize food waste, and maintain an organized workstation. 3. Quality Control and Food Safety Ensure all bakery products meet hotel quality and presentation standards. Comply with HACCP, food safety, hygiene, and allergen management procedures. Check ingredient freshness and ensure proper food handling and storage. 4. Health, Safety and Equipment Operate bakery equipment safely and ensure proper cleaning and maintenance. Report equipment defects and workplace hazards promptly. Comply with all hotel health, safety, fire prevention, and security procedures.

Diploma or certification in Bakery, Pastry Arts, or a related culinary field. Minimum 2–3 years of experience in a hotel, restaurant, or professional bakery. Good knowledge of bread making, pastry preparation, dough handling, and baking techniques. Ability to operate bakery equipment, including ovens, mixers, and dough sheeters. Knowledge of HACCP, food safety, and hygiene standards. Good organizational, communication, and teamwork skills. Ability to work under pressure and meet production deadlines. Creative, detail-oriented, and passionate about baking.

Bakery Production: Assist in the preparation and production of breads, rolls, pastries, doughs, and other bakery items. Follow established recipes, production schedules, and quality standards. Ensure consistency in taste, texture, freshness, and presentation. Monitor baking temperatures, timings, and equipment settings. Kitchen Operations: Assist in organizing daily bakery production based on operational requirements. Ensure proper storage, labeling, and rotation of ingredients and finished products. Monitor stock levels, minimize food waste, and maintain an organized workstation. Quality Control and Food Safety: Ensure all bakery products meet hotel quality and presentation standards. Comply with HACCP, food safety, hygiene, and allergen management procedures. Check ingredient freshness and ensure proper food handling and storage. Health, Safety and Equipment: Operate bakery equipment safely and ensure proper cleaning and maintenance. Report equipment defects and workplace hazards promptly. Comply with all hotel health, safety, fire prevention, and security procedures.