Chef de Partie - Kitchen Operations Lead OliOli

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 caf 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. /li>
• 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.