Sous Chef

Caribbean Cafe Dubai We are looking for a reliable, fast-paced Sous Chef to manage our kitchen operations. In this role, you will handle everything from morning prep to executing daily operation, serving breakfast and all-day Caribbean specialty dishes. Because we operate with a small, close-knit team, you must be a self-starter who takes pride in food quality, consistency and maintaining a spotless kitchen. Role & Remuneration - Head Chef - Based in JLT Dubai, UAE - Salary & Allowance AED 6,000 / month - 30 days annual leave as per UAE law - 1-year contract - Gratuity as per UAE Law Tasks - Food Preparation: Complete daily prep lists, including chopping vegetables, portioning proteins, and making batch sauces or soups before service. - Line Cooking: Cooking and plating orders efficiently under pressure during high-volume shifts. - Inventory Management: Monitor stock levels, rotate ingredients using the FIFO method to minimize waste, and assist with daily ordering. - Kitchen Upkeep: Maintain a clean, organized, and sanitary workstation in compliance with local food safety regulations. - Menu Input: Collaborate with management to suggest seasonal specials or adjustments that maximize ingredient cross-utilization. - Team Management: Oversee a small team of 4-6 members to ensure efficiency, dedication and customer focused service. Preferred Profile & Skillset - Proven experience working as a short-order cook, line cook, or prep cook in a fast-casual restaurant or cafe environment with knowledge in Caribbean cuisine (preferred) - Strong cooking skills, experienced in Caribbean cuisine to maintain established standards - Valid local food handler or food safety certification - Fluent spoken English - Minimum 3 years work experience as a senior chef - Culinary or Hospitality school graduate - Worked in hospitality industry – hotel or restaurant - Ability to work independently - Very detailed and quality oriented Show more Show less

Minimum 3 years work experience as a senior chef; Culinary or Hospitality school graduate; Valid local food handler or food safety certification; Fluent spoken English; Proven experience as a short-order cook, line cook, or prep cook in a fast-casual restaurant or cafe with knowledge in Caribbean cuisine (preferred); Worked in hospitality industry – hotel or restaurant; Ability to work independently; Very detailed and quality oriented.

Food Preparation: Complete daily prep lists, including chopping vegetables, portioning proteins, and making batch sauces or soups before service. Line Cooking: Cooking and plating orders efficiently under pressure during high-volume shifts. Inventory Management: Monitor stock levels, rotate ingredients using the FIFO method to minimize waste, and assist with daily ordering. Kitchen Upkeep: Maintain a clean, organized, and sanitary workstation in compliance with local food safety regulations. Menu Input: Collaborate with management to suggest seasonal specials or adjustments that maximize ingredient cross-utilization. Team Management: Oversee a small team of 4-6 members to ensure efficiency, dedication and customer focused service.