Demi Chef De Partie - Casalucia - Jumeirah Olhahali Island Maldives
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Skills
About the role
About Jumeirah
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 31 exceptional properties across 13 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world’s most discerning travelers.
About Jumeirah Olhahali Island:
Jumeirah Olhahali Island in the Maldives is a contemporary island retreat set in the crystal-clear waters of the Indian Ocean. Surrounded by natural beauty, the resort features a collection of beach and over-water villas blending modern design with Maldivian charm. Guests can enjoy curated wellness experiences, diverse dining options with ocean views, and a wide range of leisure activities, including water sports, a fitness centre, and an infinity pool.
About the Job:
An exciting opportunity has arisen for a Demi Chef De Partie - Italian Cuisine to join our culinary team in Jumeirah Olhahali Island.
The main duties and responsibilities of this role include:
Actively participates in the provision of excellent service to guests.
Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
Checks and controls the proper storage of products.
Uphold HACCP standards, food safety regulations, hygiene practices, and company SOPs.
Maintain consistency in taste, presentation, and portion control.
Always complies with grooming and hygiene and with safety regulations and procedures as well as SOP.
Passes-on messages and information to colleagues during briefing sessions and when required.
Prepares all pantry food items according to standard recipes, or as otherwise specified by superior, to ensure consistency of service to guests.
Checks and controls the proper storage of products, especially those freshly produced, checking on portion control, to maintain product quality.
Cleans and carries out inventory of walk-in and reach-in boxes daily.