Unit Sous Chef

Description

Position Summary: We are seeking a dynamic and proactive Industrial Dining Hall Sous Chef to oversee kitchen operations, ensure food quality, and lead the team. Key Responsibilities: 1. Lead and train the kitchen team. 2. Ensure food quality and preparation efficiency. 3. Optimize raw material yield and minimize waste. Industrial Dining Halls is expanding and seeking a "**Industrial Dining Hall Sous Chef**" **REQUIREMENTS:** * Minimum 2 years of experience in a similar position. * Knowledge of food processing procedures and Food Safety and Hygiene practices. * Dynamic and proactive attitude. * Leadership competencies. **RESPONSIBILITIES:** * Review the unit's menu one day prior to service, ensuring all required raw materials are available. * Supervise raw material preparations in cold kitchen, hot kitchen, and bakery sections. * Review the daily production schedule. * Train staff; plan, assign, and direct work. * Estimate product consumption and request procurement of necessary items. * Verify service line temperatures according to the menu (hot and cold lines). * Optimize raw materials by ensuring optimal yield and minimizing raw material waste. * Plan and supervise breakfasts, lunches, and special events. **OFFERED:** * Weekly net salary * Statutory benefits * Complimentary uniform * Free dining hall service Work location: Santa Fe, Cuajimalpa Position type: Full-time, indefinite term Salary: $13,000.00 - $16,000.00 per month Benefits: * Option for indefinite-term contract * Complimentary uniforms Experience: * Unit Chef: 3 years (Preferred) Workplace: On-site employment