Demi Chef De Partie- Kinugawa- Jumeirah Marsa Al Arab

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 Jumeirah Marsa Al Arab Nestled at the tip of a peninsula at the heart of Dubai’s most exclusive private beach, Jumeirah Marsa Al Arab is the city’s newest luxury lifestyle destination featuring a resort, exclusive residences, an 82 -berth superyacht marina, a state -of-the -art spa and fitness centre and a wide range of curated dining experiences. With its avant -garde superyacht inspired design, Jumeirah Marsa Al Arab completes the nautical trilogy alongside the wave -shaped Jumeirah Beach Hotel and the iconic sail -inspired Jumeirah Burj Al Arab About the Job The main duties and responsibilities of this role include: • Take orders from the Chef de Partie and execute them accurately following instructions and recommendations, ensuring tasks are completed as per daily requirements. • Write daily requisitions for wine, dry store, food, and kitchen transfers, seeking approval from Executive Chef/Executive Sous Chef to maintain high stock rotation in the section. • Work according to specifications regarding portion size, quantity, and quality as specified in the recipe index provided by the Chef de Partie. • Ensure the highest standards and consistent quality in daily food preparation, staying updated with new products, recipes, and preparation techniques. • Organize mise-and-place production and service shifts in collaboration with the Chef de Partie to ensure efficient kitchen operations. • Adhere strictly to food safety and hygiene procedures and regulations to maintain a clean and safe working environment. About You The ideal candidate for this position will have the following experience and qualifications: • Diploma or certification from an accredited Culinary School • 1 – 2 years of experience in the kitchen. Completed kitchen apprentice. 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)

Take orders from the Chef de Partie and execute them accurately following instructions and recommendations, ensuring tasks are completed as per daily requirements. Write daily requisitions for wine, dry store, food, and kitchen transfers, seeking approval from Executive Chef/Executive Sous Chef to maintain high stock rotation in the section. Work according to specifications regarding portion size, quantity, and quality as specified in the recipe index provided by the Chef de Partie. Ensure the highest standards and consistent quality in daily food preparation, staying updated with new products, recipes, and preparation techniques. Organize mise-and-place production and service shifts in collaboration with the Chef de Partie to ensure efficient kitchen operations. Adhere strictly to food safety and hygiene procedures and regulations to maintain a clean and safe working environment.