Demi Chef De Partie – Staff Cafeteria – Jumeirah Jabal Omar at Jumeirah Group

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Full Time

Start Date

Immediate

Expiry Date

18 Apr, 26

Salary

0.0

Posted On

18 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Preparation, Portion Control, Standardized Recipes, Food Safety, Hygiene Standards, HACCP Compliance, Fast-Paced Environment, Mise-En-Place, Kitchen Organization, Quality Control, Team Coordination, Shift Flexibility, High-Volume Kitchen Operations, Staff Meals Preparation, Cleaning Schedules

Industry

Hospitality

Description

About Jumeirah Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, Europe, and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and exclusive residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world. About Jumeirah Jabal Omar Located just minutes from Masjid Al Haram, Jumeirah Jabal Omar Makkah offers a seamless blend of comfort, connectivity, and Arabian hospitality in the heart of the Holy City. Spread across four towers, the hotel features a range of dining venues, retail outlets, a gym, executive lounge and meeting spaces. Guests can enjoy views of the Grand Mosque and a culinary offering that spans Mediterranean, Persian, Middle Eastern and Southeast Asian cuisines. About the Job An opportunity has arisen for Demi Chef De Partie – Staff Cafeteria to join Jumeirah Jabal Omar. The main duties and responsibilities of this role: Prepare daily food requisitions, dry store requests, and kitchen transfers for Staff Cafeteria requirements, Follow standardized recipes, portion control, quantity, and quality guidelines as per the approved recipe index for staff meals. Organize mise-en-place and daily production schedules for Staff Cafeteria in coordination with the Chef de Partie. Strictly adhere to food safety, hygiene, and sanitation standards in compliance with HACCP and Jumeirah policies. Maintain cleanliness and organization of the Staff Cafeteria kitchen, equipment, utensils, and storage areas at all times. Complete daily checklists related to mise-en-place, food storage, temperature logs, and cleaning schedules. About You The ideal candidate for this position will have the following experience and qualifications: A culinary diploma or professional certification in Culinary Arts or a related field. Proven experience in staff cafeteria or high-volume kitchen operations within a hotel or hospitality environment. Strong knowledge of food preparation techniques, portion control, and standardized recipes for staff meals. Good understanding of food safety, hygiene standards, and HACCP requirements. Ability to work efficiently in a fast-paced environment while maintaining consistent quality. Flexible to work shifts, weekends, and public holidays as required by operational needs. Minimum of 2–4 years of culinary experience, preferably as a Commis or Demi Chef de Partie in a staff cafeteria or similar setting. About the Benefits We offer an attractive salary, paid in Saudi Riyals (SAR), the local currency of the KSA. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, excellent leave and health care package, flights home, 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.

Responsibilities

The Demi Chef De Partie is responsible for preparing daily food requisitions and following standardized recipes for staff meals. They must maintain cleanliness and organization in the kitchen while adhering to food safety standards.