Junior Sous Chef

About AlphaMind AlphaMind is a global lifestyle and hospitality entity born from a strategic partnership between ADMO Lifestyle Holding and Addmind Hospitality. Combining the expertise of two industry leaders, AlphaMind develops and operates world-class restaurants, lounge bars, beach clubs, nightlife destinations, and lifestyle concepts. Driven by creativity, innovation, and exceptional guest experiences, AlphaMind continues to expand its footprint globally while maintaining the highest standards of operational excellence and hospitality. We are looking for a Junior Sous Chef for KIRA Dubai. Role Overview The Junior Sous Chef supports the kitchen leadership team in delivering refined, high-quality cuisine within a luxury or fine-dining environment. Working closely with the Sous Chef and Executive Chef, this role is a stepping stone toward senior kitchen leadership — combining hands-on culinary execution with growing responsibility for team coordination, consistency, and standards during service. Key Responsibilities Culinary Execution • Prepare and execute dishes to the kitchen's exacting standards of taste, presentation, and consistency • Follow recipes, plating guides, and portioning specifications with precision • Maintain high standards of mise en place across assigned sections • Assist with tastings, menu trials, and seasonal recipe testing under guidance from senior chefs Kitchen Support & Supervision • Run or assist in running a section during service, ensuring smooth workflow and timing • Step in to support or briefly oversee the brigade when the Sous Chef is occupied elsewhere • Help train, guide, and set an example for Commis Chefs and kitchen trainees • Support a culture of discipline, teamwork, and continuous improvement Operations & Quality Control • Maintain organization, cleanliness, and efficiency at assigned stations • Follow HACCP, hygiene, and food safety protocols at all times • Flag quality or consistency issues to the Sous Chef or Executive Chef promptly • Assist with opening/closing kitchen checklists and equipment upkeep Cost Control & Inventory • Practice careful portion control and minimize waste in daily prep • Assist with stock checks, rotation (FIFO), and basic inventory tracking • Support accurate ordering by communicating par levels and shortages to senior chefs Collaboration & Guest Experience • Coordinate with front-of-house and senior kitchen staff to ensure timely, accurate service • Accommodate special dietary requests and allergen protocols with care and accuracy • Assist during VIP service, chef's table experiences, and special events as needed Qualifications & Experience • Minimum 2–4 years' experience in a professional kitchen, ideally within fine-dining or upscale hospitality • Solid foundation in classical or modern culinary techniques • Experience working in a fast-paced, standards-driven kitchen environment • Formal culinary education preferred, though strong hands-on experience will be considered • Eagerness to grow into a senior sous chef role, with a strong sense of discipline and attention to detail Show more Show less

Culinary Execution: Prepare and execute dishes to the kitchen's exacting standards of taste, presentation, and consistency; Follow recipes, plating guides, and portioning specifications with precision; Maintain high standards of mise en place across assigned sections; Assist with tastings, menu trials, and seasonal recipe testing under guidance from senior chefs. Kitchen Support & Supervision: Run or assist in running a section during service, ensuring smooth workflow and timing; Step in to support or briefly oversee the brigade when the Sous Chef is occupied elsewhere; Help train, guide, and set an example for Commis Chefs and kitchen trainees; Support a culture of discipline, teamwork, and continuous improvement. Operations & Quality Control: Maintain organization, cleanliness, and efficiency at assigned stations; Follow HACCP, hygiene, and food safety protocols at all times; Flag quality or consistency issues to the Sous Chef or Executive Chef promptly; Assist with opening/closing kitchen checklists and equipment upkeep. Cost Control & Inventory: Practice careful portion control and minimize waste in daily prep; Assist with stock checks, rotation (FIFO), and basic inventory tracking; Support accurate ordering by communicating par levels and shortages to senior chefs. Collaboration & Guest Experience: Coordinate with front-of-house and senior kitchen staff to ensure timely, accurate service; Accommodate special dietary requests and allergen protocols with care and accuracy; Assist during VIP service, chef's table experiences, and special events as needed.