Chef De Partie
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Key skills for this role
About the Role
OliOli Children's Museum is seeking a Chef de Partie to lead daily kitchen operations at Hoppi, a new family play destination in Abu Dhabi. The role requires 3-5 years of professional kitchen experience, strong knowledge of food safety, and inventory management skills.
Key Skills for This Role
Responsibilities
- Lead daily kitchen operations and ensure smooth service execution
- Ensure the kitchen is fully prepared before service and adequately staffed during operations
- Coordinate with FOH regarding product availability and operational readiness
- Plan daily food production based on expected café traffic and party bookings
- Manage kitchen ordering and maintain proper stock levels
- Monitor and control food and non food expenses
- Ensure all menu items follow approved recipes and portion standards
- Ensure food safety standards are strictly followed at all times
- Ensure all food safety checklists and logs are completed daily
- Ensure all deliveries are checked for quality, temperature, and expiry
- Ensure daily kitchen cleaning and scheduled deep cleaning are completed
- Conduct kitchen training sessions on SOPs, food safety, and operational standards
Requirements
- Minimum 3–5 years experience in a professional kitchen
- Previous experience as Chef de Partie or similar supervisory role
- Experience in high volume café or restaurant operations preferred
- Strong knowledge of kitchen operations and food safety standards
- Experience in inventory control, ordering, and food cost management
- Ability to lead and train kitchen team members
- Good understanding of HACCP and food safety compliance
- Ability to work in a fast paced café or restaurant environment
Full Job Posting
Position Overview
- The Chef de Partie (CDP) will lead the daily kitchen operations and ensure food production, food safety, inventory control, and kitchen standards are consistently maintained.
- The role is responsible for managing kitchen ordering, controlling food cost ratio (FCR), maintaining stock availability, ensuring no service disruption due to stock shortages, and maintaining full compliance with food safety and operational standards.
What We'll Trust You With
- Lead daily kitchen operations and ensure smooth service execution.
- Ensure the kitchen is fully prepared before service and adequately staffed during operations.
- Coordinate with FOH regarding product availability and operational readiness.
- Ensure kitchen ticket times are maintained within service standards.
- Plan daily food production based on expected café traffic and party bookings.
- Ensure sufficient food preparation to avoid stock shortages (86 items).
- Adjust production levels based on demand and service trends.
- Manage kitchen ordering and maintain proper stock levels.
- Ensure all ingredients and products are sourced only from approved suppliers.
- Maintain proper stock rotation following FIFO/FEFO standards.
- Monitor and control Food and non food expenses / petty cash purchases.
- Track daily wastage and ensure it remains within approved limits.
What You'll Need to Bring to the Table
- Minimum 3–5 years experience in a professional kitchen
- Previous experience as Chef de Partie or similar supervisory role
- Experience in high volume café or restaurant operations preferred
- Strong knowledge of kitchen operations and food safety standards
- Experience in inventory control, ordering, and food cost management
- Ability to lead and train kitchen team members
- Good understanding of HACCP and food safety compliance
- Ability to work in a fast paced café or restaurant environment
What Else Is in It for You
- Internal growth and development opportunities
- Diverse and welcoming team
- Employee Discounts for Hoppi® products
- Regular team socials and outings
- Employee referral program
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