Commis Chef
Role Overview
Café KIRA seeks a motivated Commis Chef for the opening of its new concept.
The role calls for culinary fundamentals, attention to detail, and efficient work in a fast-paced, high-volume kitchen.
Key Skills for This Role
Full Job Posting
About the employer and concept
AlphaMind operates restaurants, bars, beach clubs, nightlife, and lifestyle concepts across the UAE, Europe, and beyond.
Café KIRA offers café dining, pastries, drinks, and evening dining in a Jumeirah neighborhood setting.
Role overview
Café KIRA seeks a motivated Commis Chef for the opening of its new concept.
The role calls for culinary fundamentals, attention to detail, and efficient work in a fast-paced, high-volume kitchen.
Key responsibilities
- Assist senior chefs with daily food preparation and kitchen operations.
- Maintain consistent food quality, presentation, and portion control; complete mise en place for service.
- Follow recipes, SOPs, and HACCP regulations; maintain kitchen cleanliness and handle equipment properly.
- Rotate stock, minimize food waste, and collaborate with the team for efficient service.
- Support pre-opening kitchen setup, recipe implementation, and training.
Candidate requirements
- Previous Commis Chef experience is required; premium restaurant, high-volume venue, or luxury hospitality experience is preferred.
- Good culinary fundamentals and knowledge of basic food preparation techniques are required.
- Candidates need basic HACCP, food safety, and kitchen hygiene knowledge.
- The role requires efficient work in a fast-paced kitchen, organization, attention to detail, communication, and teamwork.
- A positive attitude, strong work ethic, and willingness to learn and develop are sought.
- Previous pre-opening experience is advantageous.
What the employer offers
- Opportunity to work with a hospitality and lifestyle group in a dynamic, collaborative, multicultural environment.
- Exposure to hospitality and development projects, with career growth and professional development opportunities.
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