Chef De Partie – Main Kitchen – Jumeirah Zabeel Saray

Job Description

About Jumeirah & the Hotel:

Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different™ brand promise.

Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated signature dining destinations and surprising architecture and design at the heart of every guest experience.

Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities.

As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.

Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity.

Jumeirah Zabeel Saray is a luxurious beachside resort located on the west crescent of the iconic Palm Jumeirah in Dubai. The interior of the resort is inspired by the ancient palaces of Turkey and features hand-painted finishings, Turkish artworks and stunning murals inspired by the Golden Age of the Ottoman Empire. The resort offers 405 rooms and suites, 38 Royal Residences and the award-winning Talise Ottoman Spa, one of the largest and most luxurious spas in the Middle East. The resort offers Sinbad’s Kids Club complete with splash park, nightlife destination Music Hall and a collection of eight diverse restaurants which offer a vibrant selection of culinary experiences. The resort also offers motorised and non-motorised water sports, complete with private jetty offering shuttle boat transfers to and from the main-land of Dubai.

About the Job:

An opportunity has arisen as Chef De Partie – Main Kitchen to join the team at Jumeirah Zabeel Saray. The main duties and responsibilities of this role:

• Second In Charge of the Kitchen Production and Overseen the Day-To-Day Business as Instructed, Mise-En-Place By Outlet As Per Present Standards As Well As Dispatching The Same In The Proper Manner.
• Preparation Of All Soups, Stocks, Roasts Items and Daily Mise-En-Place for Functions And Restaurants.
• Food Requisition and Control of Stock Items.
• Checks On Training from Time to Time.
• Assist Chef De Cuisine, Sous Chef and Junior Chef Runs Smoothly the Day-To-Day Operation in Main Kitchen.
• Work Closely with His Supervisor Section Head.
• Work Closely with His Supervisor Department Head on Determining the Quantity of Food Purchased and Prepared for Daily Business with A View to Exercise The Maximum Control On Wastage And Achieve Optimum Profitability.
• Check That All the Refrigerators Are Cleaned, Set-Up the Workstation for the Day.
• Check And Involves Steward Department in General Cleanliness Sanitation and Staff Personal Cleanliness and Hygiene.
• Ensure That All the Products Have Been Delivered and To Inform His Supervisor of Any Short Delivery and Also to Check If Any Products Are not the Standard of Quality Required.
• Coach And Inform His/her Staff on Any New Menu, New Method, And Special Events and Follow Up on Any Problems or Situation That Needs Improvement.
• Awareness And Sensitivity to The Concept of Luxury and Quality
• Responsive And Genuine with Customers
• Incorporates Customer Information as Part of Strategy.
• Understands The Value of Employees, Customers, And Profit Link.
• Sustains Performance.
• Can Use Planning Tools in Relation to Customer Needs.
• Confident With Customers
• Ability to use computer equipment and standard food & beverage operating systems.
• Proficiency in English communication both verbal and written is a must.
• Highly Visible and Will Build Relationships with Regular and Long Staying Guests.
• Will Create a High Level of Personalization, Details, And Guest Recognition.

About You:

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

• Diploma in Culinary, Catering, Food Management, or any equivalent education.
• Previous Experience in a Large Hotel With at Least 500 Keys and a Luxury Property Required.
• Minimum Proven Work Experience as A Commis.
• Knowledge of basic Microsoft Office applications.
• Fluency in written and spoken English.

About the Benefits:

We offer an attractive tax-free salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, excellent leave and health care package, flights home, life insurance, functional incentives and other employee benefits making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.