Commis Chef & Sous Chef (Pure Vegetarian Gastronomy, Cafe-Style Culinary Operations & Kitchen Inventory Control)
Company Overview:
Kap’s Café is an established, high-growth leader within the UAE gourmet plant-based dining, premium fast-casual hospitality, and specialized vegetarian culinary deployment landscape, specializing in statutory municipality health compliance, meticulous batch tracking loops, and streamlined kitchen execution frameworks. We focus on executing modern food safety models, strict portion validation guidelines, and optimized supply pipeline tracking loops across our active dining divisions. Join our principal food and beverage operations wing and collaborative Human Resources infrastructure to elevate your hospitality career utilizing contemporary culinary architectures and advanced procurement tracking Information Technology systems.
Job Description:
We are seeking passionate, energetic, and highly structured kitchen professionals for the positions of Commis Chef and Sous Chef to manage daily food preparation, premium plating standards, and back-of-house remediation tracking tracks at our pure vegetarian café in Dubai. These central production roles demand complete lifecycle control over ingredient preparation, precise food costing file documentation, and immediate workflow bottleneck resolution to guarantee flawless service velocity for executive culinary management evaluation. They offer a spectacular platform to leverage your advanced vegetarian culinary background and strategic hospitality education inside a rapidly scaling, high-reputation café concept.
Position 1: Commis Chef – 🔹 Key Responsibilities:
- Assist senior chefs with high-precision mis-en-place, daily component preparation, and volume cooking operations.
- Prepare fresh vegetarian ingredients meticulously, ensuring compliance with storage rules and temperature controls.
- Provide core line support across active cooking stations during peak breakfast, lunch, and dinner service rushes.
- Maintain absolute kitchen sanitation, scrubbing down individual workstations and washing culinary tools per health regulations.
- Enforce rigid stock rotation loops using First-In, First-Out (FIFO) methods to guarantee supreme ingredient freshness.
- Log inventory updates and support cold-room organization to minimize raw food asset waste.
Position 1: Commis Chef – Requirements:
- Possession of a completely valid, active personal UAE Visa (Own / Family-Sponsored Visa) is totally mandatory.
- Proven professional background working inside a high-volume café, restaurant kitchen, or hotel environment.
- Foundational structural understanding of food hygiene codes, hazard elimination, and safe commercial equipment handling.
- Capacity to execute precise instructions quickly inside an intense, fast-paced kitchen pipeline.
- Practical background in basic education regarding culinary math, recipe multiplication parameters, and hospitality workflow logic.
Position 2: Sous Chef – 🔹 Key Responsibilities:
- Supervise everyday production lines, delegating prep duties and evaluating junior kitchen staff performance parameters.
- Assist in strategic menu architecture, recipe development phases, and algorithmic food costing optimization models.
- Validate culinary presentation layouts, checking taste consistency, plating artistry, and portion control metrics before expo delivery.
- Monitor overall raw material inventory levels and manage communication loops with external food and beverage suppliers.
- Enforce complete hazard compliance protocols (HACCP) and maintain top-tier kitchen operational efficiency ratings.
- Support the Executive/Head Chef in directing shifts, organizing rotas, and leading culinary training programs.
- Resolve operational service bottlenecks fluidly to secure swift, accurate meal delivery down the pass.
Position 2: Sous Chef – Requirements:
- Possession of a completely valid, active personal UAE Visa (Own / Family-Sponsored Visa) is totally mandatory.
- Demonstrated leadership background operating as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie inside a premium café.
- Advanced operational familiarity with specialized pure vegetarian gastronomy, menu engineering, and cost control formulas.
- Strong team delegation, cross-cultural team alignment, and multi-station kitchen management traits.
- Deep structural knowledge of local municipality health codes, food safety audits, and automated kitchen ordering platforms.
- Practical background in education regarding inventory math, yield calculation parameters, and enterprise hospitality management methodologies.
What We Offer:
- Competitive monthly base salary package ranging from AED 4,000 to 5,000 tailored to experience and specific job selection.
- Direct exposure to flagship plant-based culinary trends, high-volume dining networks, and modern hospitality operations.
- Structured ongoing culinary masterclasses to advance your practical education in creative gastronomy design, food cost matrix optimization, and modern kitchen telemetry tracking.
- Clear potential tracks for vertical career advancement into head chef positions, multi-unit kitchen supervision, and regional culinary management divisions within the UAE market.