Hoppi Chef De Partie

Position: Chef de Partie (CDP) – Kitchen Operations Lead

Department: Kitchen / Back of House

Reporting To: F&B Operations Manager

Location: Abu Dhabi, UAE

WHO WE ARE

OliOli® was our first pioneering project - a children’s museum that redefined play and learning by creating immersive galleries for open-ended exploration. Building on this foundation, we are now bringing Hoppi® - a new play destination for families - coming soon to a new mall in Abu Dhabi.

Hoppi® is designed especially for children aged 2–8, combining active physical play experiences with engaging, hands-on exhibit zones. It is a space where children can play, imagine, and explore, while parents enjoy a safe, enriching, and welcoming environment.

Hoppi® aims to be a beloved family destination in Abu Dhabi, adding joy, creativity, and playfulness to the lives of families.

NOTE FROM OUR FOUNDERS

We are young parents who have been blessed to follow our dream. Our dream is for children to be happier, more creative, more imaginative, more informed, inspired, aware, balanced, and amazed. We aim to see joy on childrens faces.

WHAT THIS ROLE IS ALL ABOUT

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 WELL TRUST YOU WITH

Kitchen Operations

• 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.

Production Planning

• 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.

Ordering & Inventory Control

• 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.

Food Cost & Wastage Control

• Monitor and control Food and non-food expenses / petty cash purchases.
• Track daily wastage and ensure it remains within approved limits.

Recipe & Portion Control

• Ensure all menu items follow approved recipes and portion standards.
• Maintain consistency in food quality, taste, and presentation as per the standard

Food Safety & Compliance

• Ensure food safety standards are strictly followed at all times.
• Ensure hot food is served hot and cold food is served cold as per food safety standards.
• Ensure correct procedures for cooking, reheating, thawing, and cooling.
• Ensure allergen control procedures are followed to prevent cross contamination.

Food Safety Documentation

• Ensure all food safety checklists and logs are completed daily.
• Maintain documentation for internal audits and inspections.
• Conduct scheduled Dubai Municipality/ self-inspections.

Receiving & Storage

• Ensure all deliveries are checked for quality, temperature, and expiry.
• Ensure proper storage and stacking of products in dry storage, chillers, and freezers according to SOP.
• Ensure all products are properly labelled with production and expiry dates.

Cleaning & Hygiene

• Ensure daily kitchen cleaning and scheduled deep cleaning are completed.
• Maintain kitchen hygiene and sanitation standards at all times.

Training & Team Development

• Conduct kitchen training sessions on SOPs, food safety, and operational standards.
• Compliance & Third-Party Services
• Ensure scheduled third-party services such as pest control, grease trap cleaning, and equipment maintenance are completed and recorded.

WHAT YOULL 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