Main Responsibilities * Supervise preparation, cooking, plating and delivery of dishes following standardized recipes. * Lead the pass during service ensuring correct timing, quality and presentation. * Supervise, train and coordinate the kitchen team to maintain order, cleanliness and efficiency. * Maintain control of inventories, requisitions and proper product rotation (FIFO). * Ensure compliance with hygiene, food safety standards and NOM-251. * Identify operational improvements and implement them according to the Executive Chef's guidelines. Mandatory Job Documentation The Sous Chef must document, update and report weekly: * Weekly and Monthly Inventory Forms * Requisitions for Supplies and Purchases according to established procedures * Daily production log and mise en place * Waste and loss control records * Hygiene, refrigeration units, equipment and station checklists * Kitchen opening and closing checklists * Updates to standard recipes when approved * Reports on personnel, equipment or service incidents Requirements * Minimum 2–3 years of experience as Sous Chef or Head Cook. * Solid knowledge of culinary techniques, operational control and personnel management. * Experience in cost control, inventory management and standardized processes. * Availability for extended hours, weekends and holidays when required. Skills and Competencies * Leadership and team management under pressure * Clear and professional communication * Organization, discipline and sense of urgency * Operational planning and execution * Ability to follow and improve processes Job type: Full-time Salary: $9,096.13 - $16,000.00 per month Benefits: * Free uniforms Work Location: On-site