Luxury Kitchen Lead: Chef de Partie

Dubai Holding LLC; Makkah Region; On-site; SAR 72,000 - 120,000; Full time

Benefits offered by this job

Flights home

Health care package

Global hotel rates

Job summary

Jumeirah Group in Makkah is seeking a Chef De Partie to join the Kitchen Department of the Jabal Omar property. You will actively manage the section and delegate tasks to junior kitchen staff to ensure smooth operation and uphold the Chef de Cuisine's quality standards.

You will assist in creating seasonal menus, maintain strict hygiene and food safety, supervise stock rotation, and lead service during peak periods when senior chefs are unavailable.

Qualifications

• Strong communication and interpersonal skills.
• Previous experience in a similar role within a reputable restaurant or hospitality environment.
• Ability to work efficiently under pressure while maintaining high quality and consistency.
• High attention to detail and commitment to maintaining hygiene and food safety standards.
• Adaptability, creativity, and passion for continuous learning and culinary innovation.

Responsibilities

• Actively manages all aspects of the section and delegate tasks to junior kitchen staff to ensure smooth operation and quality.
• Ensure compliance with Health, Safety and Environment procedures to deliver luxurious hospitality.
• Assist in development of new seasonal and creative menus using finest ingredients.
• Oversee refrigeration, stock rotation, date coding and deep cleaning of the section.
• Inform Chef de Cuisine of challenges and actions; manage service during busy periods with senior staff away.

Skills

Communication

Interpersonal skills

Pressure handling

Attention to detail

Hygiene & food safety

Education

Bachelor's Degree

Job description

Jumeirah Group in Makkah is seeking a Chef De Partie to join the Kitchen Department of the Jabal Omar property. You will actively manage the section and delegate tasks to junior kitchen staff to ensure smooth operation and uphold the Chef de Cuisine's quality standards.

You will assist in creating seasonal menus, maintain strict hygiene and food safety, supervise stock rotation, and lead service during peak periods when senior chefs are unavailable.