Chef De Partie - BeatBAB

7 Management; Dubai; On-site; AED 60,000 - 90,000; Full time

Job summary

BeatBAB in Dubai is seeking a skilled Demi Chef de Partie to run a designated kitchen section, delivering high-quality dishes with consistency and presentation. The role demands strong technical skills, organization, and the ability to work efficiently under pressure in a bustling hospitality setting.

You will lead junior cooks, uphold HACCP standards, manage mise en place, and ensure every plate leaves the kitchen ready for service.

Qualifications

• 3–5 years of professional kitchen experience, with 1–2 years at Demi CDP or CDP level.
• Strong culinary skills in the assigned kitchen section.
• Knowledge of kitchen operations, food safety, and hygiene standards.
• Ability to train and guide junior kitchen staff.
• Culinary degree or certification is an advantage.

Responsibilities

• Leads assigned kitchen section ensuring efficient operation, timely preparation, and consistent food quality.
• Prepares dishes according to recipes, presentation standards, and portion guidelines.
• Guides and supports junior cooks, ensuring mise en place and task delegation.
• Ensures all dishes meet flavor, presentation, and portion standards.
• Maintains mise en place and ensures ingredients and equipment are ready for service.
• Upholds hygiene and safety standards per HACCP and local regulations.

Skills

Section management

Food preparation

Team supervision

Quality control

Mise en place

Hygiene & safety

Education

Culinary degree or certification

Job description

Job Description:

Company Overview

BeatBAB is a concept built around the shared energy of tapas, expressive drinks, and analog listening culture. Conceived as a younger, freer, and more social hospitality format, it brings together food, rhythm, and atmosphere in one warm urban setting. More than a restaurant or bar, BeatBAB is designed as a cultural platform where people gather naturally, stay longer than intended, and experience food, drink, and music as one continuous mood

Role Overview

Responsible for running a specific section of the kitchen and ensuring all dishes are prepared to the highest standards of quality, consistency, and presentation. This role requires strong technical skills, organization, and the ability to work efficiently under pressure.

Key Responsibilities

• Section Management: Leads assigned kitchen section (hot, cold, grill, pastry, etc.) ensuring efficient operation, timely preparation, and consistent food quality.
• Food Preparation & Cooking: Prepares high-quality dishes according to recipes, presentation standards, and portion guidelines.
• Team Supervision: Guides and supports Demi CDPs and Commis, ensuring proper mise en place, task delegation, and adherence to kitchen standards.
• Quality Control: Ensures all dishes leaving the section meet company standards for flavor, presentation, and portion size.
• Mise en Place: Organizes and maintains all ingredients, equipment, and preparations necessary for efficient service.
• Hygiene & Safety: Maintains high standards of cleanliness, food safety, and sanitation according to HACCP and local health regulations.

Qualifications

• Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years as a Demi Chef de Partie or Chef de Partie.
• Strong culinary skills in assigned section (hot/cold/pastry/grill).
• Good knowledge of kitchen operations, food safety, and hygiene standards.
• Ability to train and guide junior kitchen staff.
• A culinary degree or certification is an advantage.