Senior 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 across the UAE, Europe, and beyond. Its portfolio includes iconic brands such as CLAP, KIRA, LITT, Bar du Port, Iris, and other award-winning hospitality experiences. 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. About Cafe Kira Café KIRA is positioned as a more casual, everyday version of KIRA—combining elevated café dining, pastries, drinks and evening dining in a sophisticated Jumeirah neighborhood setting. Role Overview Café Kira is looking for an experienced, passionate, and highly motivated Senior Sous Chef to join our culinary leadership team for the opening of our new concept. Building on the culinary identity and high standards of KIRA Restaurant, Café Kira will offer a dynamic, high-volume dining experience where quality, consistency, creativity, and attention to detail are essential. We are seeking a strong culinary leader with proven experience in premium hospitality, excellent operational knowledge, and the ability to lead and develop a team in a fast-paced kitchen environment. Key Responsibilities • Support the Executive Chef in overseeing all aspects of daily kitchen operations, ensuring smooth, efficient, and consistent service. • Maintain and implement KIRA's culinary standards across all kitchen sections, ensuring exceptional food quality, presentation, and consistency. • Lead, supervise, and coordinate the culinary team, ensuring effective communication and collaboration across all sections. • Take an active role in the pre-opening phase, including kitchen organization, operational planning, recipe implementation, team recruitment, and training. • Develop, train, and mentor Junior Sous Chefs, Chefs de Partie, and junior kitchen staff, establishing a strong culture of accountability, discipline, and continuous improvement. • Oversee food preparation and service, maintaining operational efficiency in a fast-paced, high-volume environment. • Work closely with the Executive Chef on menu development, recipe standardization, food tastings, and the implementation of new culinary concepts. • Manage food costs, inventory, ordering, stock rotation, and waste reduction while maintaining the highest quality standards. • Ensure full compliance with HACCP regulations, food safety requirements, hygiene standards, and kitchen operating procedures. • Support staff scheduling, manpower planning, performance evaluations, and the professional development of the culinary team. • Identify operational challenges, implement effective solutions, and continuously improve kitchen productivity and efficiency. • Take full responsibility for kitchen operations in the absence of the Executive Chef. Candidate Requirements • Previous experience as a Senior Sous Chef is mandatory, preferably within a premium, high-volume restaurant or established hospitality group. • Extensive culinary knowledge and strong technical skills, with experience overseeing multiple kitchen sections. • Proven experience in kitchen leadership, team management, staff training, and operational supervision. • Previous involvement in restaurant pre-openings or new concept launches is highly desirable. • Strong understanding of kitchen operations, food cost management, inventory control, purchasing, and manpower planning. • Demonstrated ability to maintain exceptional culinary standards while managing demanding, high-volume services. • Solid knowledge of HACCP regulations, food safety, and kitchen hygiene requirements. • Excellent organizational, communication, decision-making, and problem-solving skills. • Ability to work effectively under pressure, prioritize operational needs, and adapt to a dynamic environment. • A hands-on leadership style, strong sense of accountability, and genuine passion for hospitality and culinary excellence. What We Are Looking For We are looking for more than an experienced chef. We are seeking a confident and proactive culinary leader who takes ownership of kitchen operations, leads by example, and understands the importance of building a strong, motivated, and well-trained team. The ideal candidate will be highly organized, operationally focused, and capable of balancing exceptional culinary standards with the demands of a fast-moving venue. As a key member of our leadership team, the Senior Sous Chef will work closely with the Executive Chef to establish Café Kira's culinary identity, operational structure, and service standards from the pre-opening phase onward. We value individuals who demonstrate initiative, accountability, adaptability, and a commitment to developing their teams while consistently delivering excellence. What We Offer • Opportunity to work with one of the region's leading hospitality and lifestyle groups. • Dynamic, collaborative, and multicultural work environment. • Exposure to high-profile hospitality and development projects. • Career growth and professional development opportunities. Join Us If you are a proactive and detail-oriented professional with a passion for project coordination and hospitality, we would love to hear from you. Apply now and become part of the AlphaMind journey. Show more Show less

Previous experience as a Senior Sous Chef is mandatory, preferably within a premium, high-volume restaurant or established hospitality group. Extensive culinary knowledge and strong technical skills, with experience overseeing multiple kitchen sections. Proven experience in kitchen leadership, team management, staff training, and operational supervision. Previous involvement in restaurant pre-openings or new concept launches is highly desirable. Strong understanding of kitchen operations, food cost management, inventory control, purchasing, and manpower planning. Demonstrated ability to maintain exceptional culinary standards while managing demanding, high-volume services. Solid knowledge of HACCP regulations, food safety, and kitchen hygiene requirements. Excellent organizational, communication, decision-making, and problem-solving skills. Ability to work effectively under pressure, prioritize operational needs, and adapt to a dynamic environment. A hands-on leadership style, strong sense of accountability, and genuine passion for hospitality and culinary excellence.

Support the Executive Chef in overseeing all aspects of daily kitchen operations, ensuring smooth, efficient, and consistent service. Maintain and implement KIRA's culinary standards across all kitchen sections, ensuring exceptional food quality, presentation, and consistency. Lead, supervise, and coordinate the culinary team, ensuring effective communication and collaboration across all sections. Take an active role in the pre-opening phase, including kitchen organization, operational planning, recipe implementation, team recruitment, and training. Develop, train, and mentor Junior Sous Chefs, Chefs de Partie, and junior kitchen staff, establishing a strong culture of accountability, discipline, and continuous improvement. Oversee food preparation and service, maintaining operational efficiency in a fast-paced, high-volume environment. Work closely with the Executive Chef on menu development, recipe standardization, food tastings, and the implementation of new culinary concepts. Manage food costs, inventory, ordering, stock rotation, and waste reduction while maintaining the highest quality standards. Ensure full compliance with HACCP regulations, food safety requirements, hygiene standards, and kitchen operating procedures. Support staff scheduling, manpower planning, performance evaluations, and the professional development of the culinary team. Identify operational challenges, implement effective solutions, and continuously improve kitchen productivity and efficiency. Take full responsibility for kitchen operations in the absence of the Executive Chef.