Demi Chef De Partie - ISBA By Bagatelle

7 Management; Dubai; On-site; AED 67,000 - 100,000; Full time

Job summary

ISBA by Bagatelle Dubai invites a Demi Chef de Partie to join our premium French-M Mediterranean kitchen on Palm West Beach. You will assist the Chef de Partie, supervise Commis, and ensure quality, hygiene and consistency across the section during service.

We seek a Diploma or Certificate in Culinary Arts with 2–4 years’ experience, including at least 1 year as Commis or Demi; strong technique, HACCP knowledge, and a passion for precise plating and teamwork.

Qualifications

• Diploma or Certificate in Culinary Arts or related field.
• 2–4 years culinary experience with at least 1 year as Commis or Demi Chef de Partie.
• Strong technical knowledge of cooking techniques and kitchen operations.
• Experience with French-Mediterranean cuisine is preferred.

Responsibilities

• Prepare ingredients, sauces, garnishes and components according to recipes.
• Cook and present dishes per brand and menu specifications.
• Manage the section in absence of the Chef de Partie and supervise Commis.
• Ensure cleanliness and compliance with kitchen standards during service.
• Maintain quality, taste and presentation of all dishes.

Skills

HACCP knowledge

French-Mediterranean cuisine

Food preparation & plating

Team supervision

Education

Diploma or Certificate in Culinary Arts or related field

Job description

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.