Demi Chef de Partie - Staff Cafeteria, Luxury Hotel

Dubai Holding LLC; Saudi Arabia; Sur place; SAR 67 000 - 100 000; Plein temps

Avantages offerts par ce poste

F&B benefits

Hotel discounts

Health care package

Flights home

Résumé du poste

Jumeirah Jabal Omar in Mecca, Saudi Arabia, is seeking a Demi Chef De Partie for the Staff Cafeteria to join a high-volume hotel kitchen. You will prepare staff meals, manage mise-en-place, and support daily production in coordination with the Chef de Partie.

The ideal candidate has 2–4 years of culinary experience, a culinary diploma, and solid knowledge of food safety and HACCP. Flexibility to work shifts, weekends, and public holidays is required.

Qualifications

• Culinary diploma or professional certification in Culinary Arts.
• 2–4 years of culinary experience in staff cafeteria or high-volume kitchen.
• Strong knowledge of food preparation techniques and recipes for staff meals.
• Knowledge of HACCP and food hygiene standards.

Responsabilités

• Prepare daily 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.

Connaissances

Culinary Skills

Food Safety

HACCP Knowledge

Kitchen Operations

Formation

Culinary Diploma

Description du poste

Jumeirah Jabal Omar in Mecca, Saudi Arabia, is seeking a Demi Chef De Partie for the Staff Cafeteria to join a high-volume hotel kitchen. You will prepare staff meals, manage mise-en-place, and support daily production in coordination with the Chef de Partie.

The ideal candidate has 2–4 years of culinary experience, a culinary diploma, and solid knowledge of food safety and HACCP. Flexibility to work shifts, weekends, and public holidays is required.