Head Chef (Bar Des Pres Restaurant)

Department:BOH-Management

Reports to:Cyril Lignac Group's Corporate Chef

Job Overview

As the Head Chef at Bar des Pres by Cyril Lignac, you will be responsible for managing all culinary operations in this exclusive restaurant located in the heart of Dubai's DIFC. You will lead a team of talented chefs and kitchen staff to deliver a remarkable dining experience through exceptional food quality and presentation. Your creative vision and outstanding culinary skills will contribute to the success of the restaurant and establish Bar des Pres as a premier culinary destination in the region.

Core Responsibilities

1. Develop innovative and exciting menus that showcase modern French cuisine with a touch of Japanese influence.
2. Create seasonal menus that incorporate fresh and high-quality ingredients while considering the preferences and dietary restrictions of guests.
3. Collaborate with the management team to ensure menu offerings align with the restaurant's concept and target market.
4. Oversee the execution of menu items to ensure that they are prepared and presented to the highest standards.

Departmental Responsibilities

1. Oversee all kitchen operations, including food preparation, cooking, and plating, ensuring adherence to high standards of quality and consistency.
2. Train and develop kitchen staff, providing guidance and feedback to enhance their culinary skills and performance.
3. Maintain a clean and organized kitchen environment while following proper food safety and sanitation guidelines.
4. Monitor inventory levels, order supplies, and manage food costs to meet budgetary targets.

Role Responsibilities

1. Ensure compliance with all local health and safety regulations, as well as food handling and sanitation standards.
2. Implement and enforce proper food safety practices, including HACCP principles, documentation, and training.
3. Regularly inspect the kitchen and storage areas to maintain cleanliness and optimal hygiene standards.
4. Collaborate with event planners and sales teams to create customized menus for meetings and special events.
5. Coordinate with the service staff to ensure smooth execution of events, maintaining quality and timeliness of food service.

Operations

1. Taste, evaluate, and adjust dishes to maintain consistency and quality in flavour, presentation, and portion sizes.
2. Conduct regular inspections of food preparation areas to ensure compliance with hygiene and safety standards.
3. Stay updated with current culinary trends and techniques, implementing new ideas and concepts to continuously enhance the dining experience.
4. Establish and maintain relationships with local vendors and suppliers to ensure the availability of high-quality ingredients.
5. Negotiate pricing and contracts to maximize product quality while managing costs effectively.

Communication

1. Communicate clearly and professionally with the kitchen staff, server staff, management team, and other stakeholders to ensure smooth operations and service.
2. Collaborate with the front-of-house team, including the restaurant and bar manager, to ensure seamless communication and coordination between the kitchen and the dining areas.
3. Demonstrate strong leadership skills by providing clear instructions, setting performance expectations, and motivating the kitchen team to perform at their best.

People Management

1. Provide proper guidance and direction to subordinates, including setting performance standards and monitoring performance regularly and timely.
2. Review manning levels to ensure that guest service, operational needs, and financial objectives are met.
3. Ensure proper grooming and hygiene standards for all kitchen staff.
4. Identify the developmental needs of kitchen staff and provide coaching, mentoring, and help them improve their knowledge or skills.
5. Ensure disciplinary procedures and documentation are completed according to restaurant operational standards and company policies.
6. Address recruitment needs in accordance with the company's requirements and business needs.
7. Train, develop, and motivate all back of house (BOH) staff to meet and exceed established food preparation standards.

Leadership

1. Lead by example, setting high standards for culinary excellence, professionalism, and work ethic.
2. Foster a positive and collaborative working environment, promoting teamwork and effective communication within the kitchen team and other staff members.
3. Conduct regular meetings and training sessions to ensure that all team members are updated on new menus, techniques, and procedures.
4. Coordinate with front-of-house staff to ensure smooth execution of service and optimal guest experience.

Qualifications:

1. Proven experience as a Head Chef, preferably in high-end or fine dining establishments.
2. Comprehensive knowledge of French and Japanese cuisine, culinary techniques, and trends.
3. Strong leadership skills with the ability to inspire and motivate a team.
4. Excellent organizational and time management skills.
5. Ability to work under pressure in a fast-paced environment without compromising on quality.
6. Strong attention to detail and passion for creating visually appealing and delicious dishes.
7. Knowledge of food safety and sanitation regulations.

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.