# Chef De Partie- Pastry - Culinary- Jumeirah The Red Sea — Jumeirah Group

Canonical: https://jobxdubai.com/jobs/114328-chef-de-partie-pastry-culinary-jumeirah-the-red-sea
Location: Dubai, UAE
Type: full_time · Level: mid
Monthly salary: AED 18,000 to 24,000 per month (employer-stated) (UAE salaries are tax-free)
Posted: 2026-09-08
Apply: https://esbe.fa.em8.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/job/114328/apply/email

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## 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 the Job

An exciting opportunity has arisen for a Chef de Partie– Pastry to join Jumeirah The Red Sea.

The main duties and responsibilities of this role include:

• Oversee the preparation, cooking, and presentation of food within the assigned kitchen section, ensuring all dishes meet Jumeirah's luxury standards.

• Prepare and cook high-quality food in accordance with approved menus, recipes, and instructions from the Chef de Cuisine or Sous Chef.

• Ensure all dishes are properly portioned, garnished, and presented to the highest standards.

• Ensure all mise-en-place is freshly prepared, organized, and ready on time to support efficient kitchen operations.

• Assist the Chef de Cuisine and Sous Chef with the daily preparation and service of food, maintaining consistency and quality throughout service.

• Maintain the cleanliness and organization of the assigned kitchen section, equipment, and utensils in accordance with departmental standards.

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