### **Sous Chef – Porfirio's Sucursal Coapa** The Sous Chef will be the second-in-command in the kitchen within Porfirio's contemporary Mexican cuisine concept. They will play a key role in daily operations, maintaining high standards of quality, presentation, and flavor of our dishes, while supporting the Executive Chef across all operational areas. **Main Responsibilities** * Lead food preparation and presentation according to Porfirio's standards. * Supervise kitchen operations: coordinate team activities, manage timing, and ensure quality. * Collaborate with the Executive Chef on menu planning and design, considering trends and ingredient availability. * Manage inventory and supplies, support purchasing decisions, and oversee stock rotation. * Lead and train kitchen staff, including task assignment and technical supervision. * Ensure compliance with hygiene, safety, and food handling regulations. * Address operational issues tactfully and efficiently. **Requirements** * Minimum **3 years of experience** as a Sous Chef or in a similar role, preferably in fine dining or contemporary restaurant kitchens. * Availability to **work rotating shifts** and extended hours. * Valid **DISTINCTIVE H** certification for hygienic food handling. * Intermediate knowledge of **Excel** and electronic document management. * Strong learning ability, teamwork skills, and service-oriented attitude. **Economic Conditions** * **Monthly salary:** between **$20,000 and $25,000 MXN**, depending on experience and technical skills. **Suggested Benefits** May include: * Dining service with discount or at no cost * Provided uniforms * Life insurance or benefits consistent with restaurant standards