Chef De Partie (Bar Des Pres Restaurant Dubai)

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Reports to: Head Chef/Sr. Sous Chef/Sous Chef/Jr. Sous Chef

Job Overview

As the Chef De Partie, you will be supporting the kitchen to prepare high standard food preparations at the times.

You will be responsible for a section of the kitchen, maintaining standard of product, hygiene, and motivation to have the best level.

You will work within teams with a desire to progress and further achieve.

Core Responsibilities

1. To ensure that all potentially hazardous foods are at the correct temperature according to the HACCP guidelines.
2. To ensure compliance with food hygiene and Health and Safety standards.
3. To complete all storage, stock rotation and cleaning tasks for the section to the required standard within the given time.
4. You should be able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
5. To ensure that the production, preparation, and presentation of food are of the highest quality at all times.
6. To take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
7. To coordinate daily tasks with the Sous Chef/Jr. Sous Chef.
8. To ensure that all food being prepared is high quality within the specialty section.
9. To follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
10. To consult daily with Head Chef/Sous Chef on the daily requirements, functions and any last-minute events.
11. To compile the list of and complete daily mise en place tasks for the section to the required standard within the given time.

Departmental/Operational Responsibilities

1. To ensure all food is prepared as per food preparation requirements.
2. To monitor and ensure that proper inventory for your section is prioritized to achieve budgeted food cost.
3. To inspect the quality of the food in your section before serving.
4. To ensure strict compliance with food handling and sanitation standards.
5. To ensure compliance with all applicable laws and regulations.
6. To be knowledgeable of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
7. To check and arrange the deliveries in each section as required.
8. To always act and perform according to Bar Des Pres standards and protocols.
9. To ensure each section is controlling mise-in-place quality, quantity and storing it correctly.
10. To follow good preservation standards for the proper handling of all food products at the right temperature.
11. To report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to the supervisor immediately.
12. To assist in loading service counters and ensure the availability of sufficient supplies as directed before and during the service period.
13. To keep all work areas and surfaces clean and tidy and assist with routine cleaning schedules as required.

People Management

1. To ensure proper grooming and hygiene standards for all subordinates.
2. To delegate duties to subordinates as per the menu requirements.
3. To help identify the developmental needs of subordinates and provide coaching, mentoring, and assistance to improve their knowledge or skills.
4. To work as a team to promote harmonious working relationships within the kitchen team.
5. To deputize and take responsibility in the absence of the Head Chef/Sous Chef.
6. To guide and train subordinates on a daily basis to ensure high motivation and an economical working environment.

Communication

1. To support your shift internal communications requirements linking kitchen personnel with other operating departments.
2. To properly address concerns and communicate with all subordinates on how to control food storage activities and ensure that all food is kept in prime condition with good stock rotation methods used in all areas and sections of the kitchen.

Leadership

1. To possess a cheerful outlook and have the ability to work with a variety of people and cooperate with co-workers efficiently and effectively.
2. To ensure correct methods are used for the preparation of food and to check presentation.
3. To check periodically expiry dates and proper storage of food items in the section.
4. To ensure full awareness of all menu items, their recipes, methods of production, and presentation standards.

Helmed by acclaimed Chef Cyril Lignac, Bar des Prés is due to open in DIFC this Winter, bringing a sophisticated fusion of Franco - East Asian creations to the Dubai vibrant dining scene. Located on the 51st floor of ICD Brookfield Place, this fourth opening from Bar des Prés (following London and Paris), showcases exceptional, seasonal ingredients alongside breathtaking views and an atmosphere that will enhance every dining experience.

Join us as we bring a new meaning to culinary excellence to the heart of Dubai. Are you a passionate and talented individual with a taste for excellence? We’re searching for talent at all levels to join our kitchen, helmed by the acclaimed Chef Cyril Lignac. Set to captivate Dubai with a menu of Franco and East Asian flavours, this team is dedicated to crafting innovative and memorable dining experiences. Do you have the skills and creativity to take our kitchen to new heights? Then we have an exciting opportunity for you to join the Bar des Prés team at ICD Brookfield Place in DIFC.