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POSITIOn:

sous CHEF, CDMX BRUNSWICK EAST

Responsibilities:

Kitchen Operations Support:
Assist the Head Chef in managing daily kitchen operations,
including staffing, scheduling, and maintaining high standards
of cleanliness and food safety.

Quality Control and Food Safety:
Ensure all dishes meet quality standards and comply with
health and safety regulations, including proper food handling
and storage procedures.

Menu Execution and Development:
Work closely with the Head Chef in executing and updating the
menu based on seasonal ingredients and customer
preferences. Assist in managing food costs by ensuring efficient use of ingredients.

Team Leadership and Training:
Train and mentor junior kitchen staff, including line cooks and prep cooks. Help in maintaining performance levels, ensuring adherence to company policies and maintaining team morale.

Customer Service Support:
Collaborate with front-of-house staff to ensure customer satisfaction with food quality and presentation. Address and resolve any food-related complaints in coordination with the Head Chef.

Financial Management Assistance:
Assist in managing kitchen budgets by monitoring food costs and ensuring portion control. Support in maintaining efficient ordering and stock control to minimize waste.

Supplier and Inventory Management: Support in maintaining supplier relationships and ensuring the timely ordering of high-quality ingredients. Help manage inventory to avoid overstocking and waste.

Event and Catering Assistance:
Assist in the planning and execution of special events, catering, and private functions. Ensure consistency in food quality and service across all events.

Innovation and Process Improvement:
Support the Head Chef in improving kitchen workflows, introducing new cooking techniques, and enhancing menu offerings to keep the restaurant competitive.

Qualifications:

Experience:
At least 2 years of experience in a commercial kitchen, preferably in a supervisory or assistant managerial role.

Culinary Skills:
Proficient in various cooking techniques, ingredient handling, and cuisines. Strong understanding of food preparation and kitchen operations.

Leadership Abilities:
Strong leadership skills to assist in managing and motivating kitchen staff effectively.

Communication Skills:
Excellent communication abilities to interact with staff, suppliers, and front-of-house teams.

Organizational Skills:
Ability to multitask and prioritize tasks in a fast-paced environment.

Problem-Solving Skills: Capable of quickly addressing issues, whether they involve kitchen staff, customer feedback, or logistical challenges.

Knowledge of Food and Beverage Industry:
Solid understanding of food operations to help guide decision-making and process improvements.

Customer Focus:
Strong commitment to delivering exceptional food quality and service to ensure customer satisfaction.

Preferred but Not Mandatory:
• Experience working in a Mexican restaurant or taqueria.
• Knowledge of Mexican cuisine and culinary culture.

SALARY: $75,000-$85,000

LOCATION: 315 LYGON St, BRUNSWICK EAST

email us at hola@cdmx.com.au to apply.