Demi Chef De Partie - ISBA By Bagatelle

Company Overview ISBA by Bagatelle Dubai brings Bagatelle Group’s celebrated formula of lively French-Mediterranean dining to a beachfront setting on Palm West Beach, developed in partnership with 7 Management. The premium-casual concept is built to blur the line between dinner and nightlife, where a meal naturally builds into music, movement, and celebration; a full-day social destination where guests arrive for lunch and stay well past sunset. Role Overview The Demi Chef de Partie is responsible for assisting the Chef de Partie in the preparation, cooking, and presentation of dishes within an assigned kitchen section. The role requires maintaining consistency, quality, and high hygiene standards while supporting kitchen operations efficiently. The Demi Chef de Partie also helps supervise Commis and ensures the section operates smoothly during service. Key Responsibilities • Food Preparation: Prepares ingredients, sauces, garnishes, and other menu components according to recipes and standards. Ensures timely and accurate preparation for service. • Cooking & Presentation: Cooks and presents dishes as per brand and menu specifications. Maintains consistency in flavor, portioning, and plating for all dishes produced in the section. • Section Management: Assists the Chef de Partie in managing the section, ensuring readiness for service, cleanliness, and compliance with kitchen standards. Takes charge of the section in their absence. • Supervision: Guides and supports Commis chefs in daily tasks. Provides training and feedback to ensure proper cooking techniques and food handling practices are followed. • Quality Control: Ensures that all food served meets the restaurant’s standards for quality, taste, and presentation. Reports any deviations to senior chefs immediately. Qualifications • Diploma or Certificate in Culinary Arts or related field. • Minimum 2–4 years of culinary experience, with at least 1 year as a Commis or Demi Chef de Partie in a reputable restaurant or hotel. • Strong technical knowledge of cooking techniques, preparation, and kitchen operations particularly with French-Mediterranean cuisine. • Understanding of HACCP principles and food safety procedures. • Excellent attention to detail and commitment to quality.

Diploma or Certificate in Culinary Arts or related field. Minimum 2–4 years of culinary experience, with at least 1 year as a Commis or Demi Chef de Partie in a reputable restaurant or hotel. Strong technical knowledge of cooking techniques, preparation, and kitchen operations particularly with French-Mediterranean cuisine. Understanding of HACCP principles and food safety procedures. Excellent attention to detail and commitment to quality.

Food Preparation: Prepares ingredients, sauces, garnishes, and other menu components according to recipes and standards. Ensures timely and accurate preparation for service. Cooking & Presentation: Cooks and presents dishes as per brand and menu specifications. Maintains consistency in flavor, portioning, and plating for all dishes produced in the section. Section Management: Assists the Chef de Partie in managing the section, ensuring readiness for service, cleanliness, and compliance with kitchen standards. Takes charge of the section in their absence. Supervision: Guides and supports Commis chefs in daily tasks. Provides training and feedback to ensure proper cooking techniques and food handling practices are followed. Quality Control: Ensures that all food served meets the restaurant’s standards for quality, taste, and presentation. Reports any deviations to senior chefs immediately.