Demi Chef De Partie - The Lounge Kitchen - Jumeirah Saadiyat Island

Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 31 exceptional properties across 13 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world’s most discerning travellers.

Nestled within Abu Dhabi’s pristine coastline, Jumeirah Saadiyat Island is one of Jumeirah’s flagship eco-conscious properties and the first in the Middle East to earn the Ocean Champion Badge from The Oceanic Standard. The resort offers direct beachfront access, a range of ocean-inspired accommodation including private villas, seven dining venues, and a dedicated wellness centre and spa, with innovative treatments and therapies.

An exciting opportunity has arisen for a Demi Chef De Partie to join Jumeirah Saadiyat Island .

The main duties and responsibilities of this role include:

Write daily requisitions for wine, dry store, food, and kitchen transfers, seeking approval from Executive Chef/Executive Sous Chef to maintain high stock rotation in the section.

Work according to specifications regarding portion size, quantity, and quality as specified in the recipe index provided by the Chef de Partie.

Ensure the highest standards and consistent quality in daily food preparation, staying updated with new products, recipes, and preparation techniques.

Organize mise-and-place production and service shifts in collaboration with the Chef de Partie to ensure efficient kitchen operations.

Adhere strictly to food safety and hygiene procedures and regulations to maintain a clean and safe working environment.

Collaborate effectively with other members of the kitchen team to ensure efficient and coordinated service delivery.

Complete daily checklists regarding mise-and-place and food storage, and ensure designated sections, equipment, and utensils are clean and organized as per restaurant standards.

Check the main information board regularly for updates on banquets and other organizational information, attend daily meetings with the Chef de Cuisine, and liaise with the team regarding daily requirements, functions, and events.

The ideal candidate for this position will have the following experience and qualifications:

Diploma or certification from an accredited Culinary School

1 – 2 years of experience in the kitchen. Completed kitchen apprentice.