Chef De Partie

About Jayasom Wellness Resort

Jayasom Wellness Resort at Triple Bay, AMAALA, opening in 2026 in Tabuk, Saudi Arabia, is a unique sanctuary dedicated to wellness and purposeful living. Developed in partnership with Red Sea Global (RSG), the resort aims to offer immersive experiences that combine holistic health, integrative medicine, and soulful care. The facility will specialize in tailored programs that incorporate western science with complementary therapies such as physiotherapy, fitness, nutrition, traditional healing, spa treatments, and mindful recreation. This retreat is designed for adults, families, and private residents focused on vitality, balance, and meaningful connection.

Role Purpose

The Chef De Partie will play a key role in supporting the Gourmet Kitchen team to consistently deliver high-quality cuisine that aligns with Jayasom's wellness and sustainability vision. Responsibilities include handling purchase orders to ensure only authorized items are received, remaining current with new products and recipes, and acting as an ambassador of the resort’s wellness culture by promoting awareness among team members.

Primary Duties

• Ensure daily culinary operations meet Jayasom's highest standards.
• Foster strong relationships with vendors, guests, owners, and team colleagues.
• Maintain clear and timely communication with reporting lines.
• Create a positive and collaborative workplace characterized by openness, creativity, professionalism, and respect.
• Proactively engage in meetings, training, and team initiatives to meet and exceed business goals.
• Adhere to all duties assigned, contributing resourcefully to projects.

Key Operational Responsibilities

• Manage daily food preparation tasks as assigned, ensuring quality in line with Jayasom’s standards.
• Coordinate with Sous Chef and supervise commis and demi chefs to maintain workflow and standards.
• Estimate production needs and verify quality of raw and cooked food products.
• Maintain knowledge of all menu items, recipes, and presentation standards, ensuring food preparation, storage, and handling follow hygiene and safety regulations.
• Operate and maintain culinary equipment and report any malfunctions.
• Demonstrate expertise in menu creation, balancing quality and cost control in high-volume food production.
• Manage hygiene, safety, equipment use, and check expiration dates and storage conditions.
• Support training and motivation of team members to maintain an efficient and economical work environment.
• Liaise with stewarding to uphold cleanliness and sanitation across kitchen areas.
• Keep abreast of culinary trends, updating menus as needed to align with Jayasom’s culinary purpose and client preferences.
• Monitor and document food quality, quantity, garnishing, and presentation continuously.

Qualifications and Experience

• Preferred Bachelor’s degree in Culinary Arts or equivalent qualification.
• Prior experience in a similar role within a luxury resort setting, including involvement in pre-opening operations.
• Demonstrated progression in high-quality food production.
• Knowledge or experience in wellness cuisine is advantageous.

Knowledge and Competencies

• Familiarity with wellness cuisine and nutrition trends is preferred.
• Understanding of food regulations, health and safety standards, and menu design principles.
• Strong leadership skills including team building, motivating others, and cultivating effective relationships.
• Business acumen with focus on ethical and purposeful management within wellness hospitality.
• Technical culinary skills with capacity to lead in wellness-focused food preparation.

Technical Skills and Attitudes

• Exceptional attention to detail and time management.
• Cost control expertise and culinary creativity.
• Ability to multitask, plan effectively, collaborate, and handle pressure.
• Positive, approachable, flexible, responsible, and empathetic work demeanor.

Additional Information

The position description is dynamic and may involve duties beyond the listed responsibilities, adapting as organizational needs evolve.