Chef de partie

Jumeirah Capri Palace; Anacapri; On-site; EUR 28,000 - 36,000; Full time

Job summary

Jumeirah Capri Palace invites applications for a Chef de Partie to join the Summer 2027 team. You will manage the section under supervision, lead junior staff, and play a role in menu development to ensure seasonal and creative dishes using premium ingredients.

In this role you will uphold luxury hospitality standards, monitor quality across dishes, and ensure safe, compliant kitchen operations during peak service periods.

Responsibilities

• Actively manages all aspects of the section and delegates tasks to junior kitchen staff to ensure smooth operation and adherence to quality standards.
• Oversees service during busy periods and in absence of senior chefs, ensuring standards and procedures are followed across the kitchen.
• Assists Senior Chefs in developing new seasonal and creative menu ideas using the finest ingredients.
• Ensures compliance with Health, Safety and Environment procedures and controls to provide luxurious hospitality.
• Supervises and checks every dish from the section to maintain the highest quality standards.

Job description

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.