Description
Job Summary:
Support the Executive Chef in daily kitchen operations, ensuring the quality and presentation of Sonoran fine dining cuisine.
Key Highlights:
1. Lead and coordinate kitchen staff in a fine dining environment.
2. Ensure the quality and presentation of fine dining dishes.
3. Professional development in high-end Sonoran cuisine.
**Job Objective**
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Support the Executive Chef in daily kitchen operations, ensuring proper execution of quality, flavor, presentation, and service standards characteristic of Mochomos’ Sonoran fine dining cuisine.
**Main Responsibilities**
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* Supervise daily kitchen operations.
* Coordinate and lead line staff.
* Ensure plating and presentation of dishes meet fine dining standards.
* Verify ingredient quality, freshness, and rotation.
* Control production and service timing.
* Ensure cleanliness, organization, and compliance with hygiene standards.
* Assist with inventory management and waste control.
* Train kitchen staff on processes and recipes.
* Resolve operational issues during service.
* Maintain effective communication with the Executive Chef and management.
**Required Profile**
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* Minimum 2–3 years of experience as Sous Chef or Kitchen Manager.
* Experience in fine dining or haute cuisine restaurants.
* Knowledge of Sonoran cuisine, grilling, and protein handling.
* Leadership and team management skills.
* Availability to work rotating shifts.
* Ability to work under pressure.
* Focus on quality and attention to detail.
**Technical Knowledge**
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* HACCP certification.
* FIFO and inventory management.
* Basic costing and waste control.
* Hygienic food handling.
* Hot/cold production and line management.
* Fine dining service standards.
**Competencies**
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* Leadership
* Sense of urgency
* Organization
* Teamwork
* Effective communication
* Decision-making
* Results-oriented mindset
**We Offer**
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* Monthly salary: $19,500
* Weekly tips
* Weekly payments
* Statutory benefits
* Professional development
* Staff cafeteria
* Complimentary uniform
Location: Animal St Regis
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