Chef De Partie- Pastry - Culinary- Jumeirah The Red Sea

Role Overview

Chef de Partie – Pastry at Jumeirah The Red Sea, a luxury hospitality property operated by Jumeirah Group.

Company Overview

Jumeirah is a global leader in luxury hospitality and a member of Dubai Holding. The company operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, Europe, and Asia. Since 1999, when it opened the iconic Jumeirah Burj Al Arab, Jumeirah has been renowned worldwide for its distinguished beachfront resorts, esteemed city hotels, and exclusive residences. The brand is synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences for guests.

Role Purpose

To oversee the preparation, cooking, and presentation of pastry within the assigned kitchen section, ensuring all dishes meet Jumeirah's luxury standards and supporting efficient daily kitchen operations.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook high-quality food in accordance with approved menus, recipes, and instructions from the Chef de Cuisine or Sous Chef.
• Ensure all dishes are properly portioned, garnished, and presented to the highest standards.
• Oversee the preparation, cooking, and presentation of food within the assigned kitchen section, ensuring all dishes meet Jumeirah's luxury standards.

Mise-en-Place & Kitchen Operations

• Ensure all mise-en-place is freshly prepared, organized, and ready on time to support efficient kitchen operations.
• Assist the Chef de Cuisine and Sous Chef with the daily preparation and service of food, maintaining consistency and quality throughout service.

Maintenance & Hygiene

• Maintain the cleanliness and organization of the assigned kitchen section, equipment, and utensils in accordance with departmental standards.
• Follow all food hygiene, health, safety, and environmental procedures, including HACCP requirements, and maintain accurate daily kitchen records.

Training & Development

• Support the Sous Chef in planning and conducting training for junior kitchen colleagues, providing guidance and coaching to develop their culinary skills.

Qualifications & Experience

• Previous experience working as a Chef de Partie in a luxury hotel, resort, or high-end restaurant.
• Strong knowledge of food preparation, cooking techniques, presentation, and kitchen operations.
• Good knowledge of food safety, hygiene, and HACCP standards.
• Experience in supervising, guiding, or training junior kitchen colleagues.

Skills & Competencies

• Creativity, attention to detail, and a genuine passion for culinary excellence.
• Strong organizational and time-management skills, with the ability to work effectively under pressure.
• Positive attitude, teamwork, and a commitment to delivering the highest standards of quality.

Additional Information

• Supportive and inclusive work environment.
• Access to Learning & Development programmes and clear career pathways.
• Opportunities for internal mobility within the global Jumeirah network.
• Colleague discounts on food, beverage, and hotel stays worldwide.
• Health care and insurance benefits.
• Locally competitive salary and incentive structure.
• Locally relevant benefits as determined by the property.