Sous Chef (Bar Des Pres Restaurant – Dubai)

Reports to:Head Chef/Sr. Sous Chef

Job Overview

As the Sous Chef, you will be responsible for preparing culinary delights for our guests and owners, executing the menu, and ensuring an elevated level of performance, guest satisfaction, and profitability.

You will ensure that guest satisfaction in our restaurant revolves around food appearance, high quality of the food, and overall dining experience.

You will be responsible for the daily preparation of food items in all areas of the kitchen as instructed by the Head Chef & Sr. Sous Chef.

You will assist both the Head Chef & Sr. Sous Chef to ensure that food is top quality and that the kitchen is in good condition while keeping all stations clean and compliant with food safety standards.

Core Responsibilities

1. Oversee the overall direction for all day-to-day operations of the kitchen.
2. Ensure that all food preparation complies with regulatory guidelines.
3. Ensure that all potentially hazardous foods are at the correct temperature according to HACCP guidelines.
4. Comply with standards of service and assist in assuring the same from all kitchen employees.
5. Assist in managing day-to-day operations of the kitchen, coordinate food production schedules, and ensure the highest level of food quality, taste, and presentation.
6. Participate in actual food preparation, produce food consistently of high quality, taste, and presentation, and expedite during peak meal periods as needed.
7. Complete daily food orders based upon scheduled events and projected levels of business.
8. Ensure all dishes are to company specifications.
9. Ensure that food storage meets company statutory health and safety requirements.
10. Maintain temperature records and food labeling.
11. Report all customer feedback to Head Chef/Sr. Sous Chef.
12. Follow and enforce all applicable safety procedures specified for kitchen team members.
13. Report all equipment problems and maintenance issues to the Head Chef/Sr. Sous Chef immediately.
14. Ensure proper ordering of ingredients and maintain an accurate inventory list.
15. Ensure that the kitchen operates in a timely manner that meets quality standards.
16. Resourcefully solve any issues that arise.
17. Order supplies to stock inventory appropriately.
18. Handle emergency situations with accuracy and speed.
19. Offer suggestions and creative ideas to improve kitchen performance.

Departmental/Operational Responsibilities

1. Ensure all food is prepared as per food preparation requirements.
2. Conduct regular inspections of the kitchen, dishwashing areas, and coolers, and act to correct deficiencies.
3. Promote a positive perception of the company both internally and externally.
4. Recognize and resolve problems appropriately using good judgment.
5. Monitor inventory for the kitchen department to achieve budgeted food cost.
6. Ensure strict compliance with food handling and sanitation standards.
7. Maintain stock levels of all kitchen supplies and coordinate with purchasing department and Head Chef/Sr. Sous Chef.
8. Ensure the kitchen is clean and hygienic, adhering to cleaning rotas.
9. Assist the Head Chef/Sr. Sous Chef in forecasting supply needs and estimating costs.
10. Act according to Bar Des Pres standards and protocols.
11. Follow proper handling and right temperature of all food products.
12. Oversee and review ordering and control of stock levels for every station.
13. Report all equipment problems and maintenance issues to the supervisor immediately.
14. Assist in the day-to-day running of the kitchen.
15. Check the quality of materials and condition of equipment used for cooking.
16. Ensure all food is presented for service in a timely manner and in the correct sequence.
17. In conjunction with the Head Chef/Sr. Sous Chef, establish goals for the kitchen and resolve problems.

People Management

1. Ensure all kitchen employees adhere to uniform, grooming, appearance, and hygiene standards.
2. Oversee and monitor the work of kitchen staff to ensure tasks are completed.
3. Ensure disciplinary procedures and documentation are completed according to Bar Des Pres Operational Standards.
4. Teach new staff the skills required to perform their roles.
5. Maintain effective working relationships with Food and Beverage Management and staff across all departments.

Communication

1. Attend all scheduled employee meetings and bring suggestions for improvement.
2. Delegate information to all kitchen team members for compliance with food hygiene and Health and Safety standards.
3. Understand instructions, read written company memorandums, and communicate to all kitchen members.
4. Attend company meetings as requested.
5. Maintain effective communication within the kitchen and work to resolve problems.

Leadership

1. Possess a cheerful outlook and work effectively with a variety of people.
2. Serve as a role model to demonstrate appropriate behaviors.
3. Encourage mutual trust, respect, and cooperation among kitchen team members.
4. Manage kitchen members according to the organizational structure of the restaurant.
5. Work closely with the Head Chef/Sr. Sous Chef on the annual budget plan and food cost.
6. Maximize the productivity of kitchen staff.

Helmed by acclaimed Chef Cyril Lignac, Bar des Prés is due to open in DIFC this Winter, bringing a sophisticated fusion of Franco-Eastern Asian creations to Dubai's vibrant dining scene. Located on the 51st floor of ICD Brookfield Place, this fourth opening from Bar des Prés showcases exceptional, seasonal ingredients alongside breathtaking views. 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 flavors, 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.