Chef de partie
An opportunity has arisen for a Chef de partie to join the Jumeirah Capri Palace for the Summer 2027 season.
The main duties and responsibilities are:
• Actively manages all aspects of the section and delegate tasks to the junior kitchen staff accordingly to ensure a smooth operation of that kitchen section to the expected quality standards
• Manages service during busy periods and in the absence of senior chefs, manages the kitchen ensuring all standards and quality procedures are adhered to the standards
• Assists Senior Chefs in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients
• Ensure compliance to all relevant Health,
Safety and Environment management procedures and controls within a defined area of activity so that Company provides world class and luxurious hospitality services to its guests
• Supervises and check every dish sent from the section to ensure highest quality standards are maintained.
• As Chef de partie and section in charge responsible for refrigeration cleaning, stock rotation, date coding and section deep cleaning
• In the absence of a senior chef ensure the daily kitchen records and labelling standards are being maintained at all times.
The main duties and responsibilities are:
• Actively manages all aspects of the section and delegate tasks to the junior kitchen staff accordingly to ensure a smooth operation of that kitchen section to the expected quality standards
• Manages service during busy periods and in the absence of senior chefs, manages the kitchen ensuring all standards and quality procedures are adhered to the standards
• Assists Senior Chefs in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients
• Ensure compliance to all relevant Health,
Safety and Environment management procedures and controls within a defined area of activity so that Company provides world class and luxurious hospitality services to its guests
• Supervises and check every dish sent from the section to ensure highest quality standards are maintained.
• As Chef de partie and section in charge responsible for refrigeration cleaning, stock rotation, date coding and section deep cleaning
• In the absence of a senior chef ensure the daily kitchen records and labelling standards are being maintained at all times.