Head Chef (Bar Des Pres Restaurant)

Position:Head Chef

Location:Bar Des Pres Dubai DIFC, United Arab Emirates

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

Develop innovative and exciting menus that showcase modern French cuisine with a touch of Japanese influence.

Create seasonal menus that incorporate fresh and high-quality ingredients while considering the preferences and dietary restrictions of guests.

Collaborate with the management team to ensure menu offerings align with the restaurant's concept and target market.

Collaborate with the restaurant owner, Cyril Lignac, and other stakeholders to develop a unique and enticing menu that aligns with the restaurant concept.

Oversee the execution of menu items to ensure that they are prepared and presented to the highest standards.

Departmental Responsibilities

Oversee all kitchen operations, including food preparation, cooking, and plating, ensuring adherence to high standards of quality and consistency.

Train and develop kitchen staff, providing guidance and feedback to enhance their culinary skills and performance.

Maintain a clean and organized kitchen environment while following proper food safety and sanitation guidelines.

Monitor inventory levels, order supplies, and manage food costs to meet budgetary targets.

Role Responsibilities

Ensure compliance with all local health and safety regulations, as well as food handling and sanitation standards.

Implement and enforce proper food safety practices, including HACCP principles, documentation, and training.

Regularly inspect the kitchen and storage areas to maintain cleanliness and optimal hygiene standards.

Collaborate with event planners and sales teams to create customized menus for meetings and special events.

Coordinate with the service staff to ensure smooth execution of events, maintaining quality and timeliness of food service.

Operations

Taste, evaluate, and adjust dishes to maintain consistency and quality in flavour, presentation, and portion sizes.

Conduct regular inspections of food preparation areas to ensure compliance with hygiene and safety standards.

Stay updated with current culinary trends and techniques, implementing new ideas and concepts to continuously enhance the dining experience.

Establish and maintain relationships with local vendors and suppliers to ensure the availability of high-quality ingredients.

Negotiate pricing and contracts to maximize product quality while managing costs effectively.

Communication

Communicate clearly and professionally with the kitchen staff, server staff, management team, and other stakeholders to ensure smooth operations and service.

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.

Demonstrate strong leadership skills by providing clear instructions, setting performance expectations, and motivating the kitchen team to perform at their best.

Ensure compliance with all local health and safety regulations and food hygiene standards.

Train and develop the kitchen staff on proper food handling, safety procedures, and cooking techniques to maintain high-quality standards and consistency.

Communicate effectively with the restaurant and bar managers about menu changes, special dishes, and any updates for smooth operations and customer satisfaction.

Proactively address any issues or challenges that may arise in the kitchen and develop solutions to maintain workflow and quality standards.

Pay close attention to detail in food presentation, portion control, and overall quality to ensure an exceptional dining experience for guests.

Demonstrate flexibility and adaptability in managing changing situations, such as menu modifications, dietary restrictions, and special requests.

Maintain effective communication with suppliers to ensure timely delivery of fresh ingredients and resolve any issues with orders or quality.

People Management

To understand employeepositionswell enough to perform duties in employees absence or determine appropriate replacement to fill gaps

To provide proper guidance and direction to subordinates, including settingperformance standardsand monitoring performance regularly and timely

Reviews manning levels to ensure that guest service, operational needs and financial objectives are met all the time.

Ensure proper grooming and hygiene standards for all kitchen staffs.

Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and helping them to improve their knowledge or skills.

Ensures disciplinary procedures anddocumentationare completed according to restaurant Operational Standard and Company Policies

To address recruitment needs in accordance with the Company's requirements and business needs.

You are responsible to train, develop and motivate all back of house (BOH) staff to meet and exceed established food preparation standards as consistent as possible.

Leadership

Lead by example, setting high standards for culinary excellence, professionalism, and work ethic.

Foster a positive and collaborative working environment, promoting teamwork and effective communication within the kitchen team and other staff members.

Conduct regular meetings and training sessions to ensure that all team members are updated on new menus, techniques, and procedures.

Coordinate with front-of-house staff to ensure smooth execution of service and optimal guest experience.

Qualifications:

Proven experience as a Head Chef, preferably in high-end or fine dining establishments.

- Comprehensive knowledge of French and Japanese cuisine, culinary techniques, and trends.

- Strong leadership skills with the ability to inspire and motivate a team.

- Excellent organizational and time management skills.

- Ability to work under pressure in a fast-paced environment without compromising on quality.

- Strong attention to detail and passion for creating visually appealing and delicious dishes.

- Knowledge of food safety and sanitation regulations.

- Flexible schedule including evenings, weekends, and holidays.