Senior Chef de Partie - New French Concept - Jumeirah Al Qasr

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 Madinat Jumeirah Set along a two-kilometre stretch of private coastline, Madinat Jumeirah is a beachfront resort comprising four distinctive hotels. Each offers uninterrupted views of the Arabian Gulf and the iconic Jumeirah Burj Al Arab, with experiences ranging from the contemporary elegance of Jumeirah Al Naseem to the majestic Arabesque charm of Jumeirah Al Qasr. Guests can also enjoy the serene waterfront setting of Jumeirah Mina Al Salam and the secluded Arabian houses of Jumeirah Dar Al Masyaf. Together, they form a one-of-a-kind destination rooted in Arabian luxury hospitality. The resort features over 20 curated restaurants and lounges, the traditional Souk Madinat Jumeirah, dedicated kids' clubs and some of the region’s most versatile event and conference spaces. About the Job: An opportunity has arisen for a Senior Chef de Partie to join our New French Concept team in Jumeirah Al Qasr. The main duties and responsibilities of this role: • Oversee all aspects of the assigned section, ensuring consistent delivery of high-quality dishes according to Jumeirah standards. • Supervise and mentor Demi Chef de Partie and Commis, providing guidance and training to maintain performance standards. • Assist in menu planning and recipe development, ensuring creativity and seasonal relevance. • Ensure mise-en-place is prepared accurately and on time for service periods. • Monitor portion control, presentation, and garnishing to maintain premium quality. • Collaborate with Sous Chef and Chef de Cuisine on operational improvements and cost control measures. About You: The ideal candidate for this position will have the following experience and qualifications: • 2 - 4 years of progressive culinary experience in a luxury hospitality environment. • College Degree in Culinary Arts or equivalent from an accredited Culinary School • Proficient in English and a second language (European languages are desirable). • Experience working in a multi-cultural environment. About the Benefits: At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development. Benefits include: • Supportive and inclusive work environment • Access to Learning & Development programmes and clear career pathways • Opportunities for internal mobility within our global network • Colleague discounts on food, beverage, and hotel stays worldwide • Comprehensive healthcare and life insurance coverage • Paid annual leave entitlement • Incentive programmes aligned with leadership performance • Competitive tax-free salary paid in UAE Dirhams (AED) Show more Show less

2 - 4 years of progressive culinary experience in a luxury hospitality environment. College Degree in Culinary Arts or equivalent from an accredited Culinary School. Proficient in English and a second language (European languages are desirable). Experience working in a multi-cultural environment.

Oversee all aspects of the assigned section, ensuring consistent delivery of high-quality dishes according to Jumeirah standards. Supervise and mentor Demi Chef de Partie and Commis, providing guidance and training to maintain performance standards. Assist in menu planning and recipe development, ensuring creativity and seasonal relevance. Ensure mise-en-place is prepared accurately and on time for service periods. Monitor portion control, presentation, and garnishing to maintain premium quality. Collaborate with Sous Chef and Chef de Cuisine on operational improvements and cost control measures.