Sous Chef Mediterráneo y Mariscos — Lidera Cocina

Grupo Dinar; Xico; On-site; MXN 360,000 - 480,000; Full time

Benefits offered by this job

Health insurance

Career growth opportunities

Professional development training

Job summary

Grupo Dinar is seeking a talented Sous Chef to join their culinary team in Tlalnepantla, State of Mexico. You will be second-in-command, assisting the Executive Chef to oversee daily kitchen operations, mentor staff, ensure food quality, and contribute to menu development.

The role demands strong culinary foundations, leadership potential, and a passion for delivering exceptional dishes within a fast-paced, high-standard environment.

Qualifications

• Proven experience as a Sous Chef or senior Line Cook in a reputable restaurant.
• Strong knowledge of international cuisines and cooking techniques.
• Excellent leadership, communication, and organizational skills.
• Culinary degree or equivalent training/experience.
• Proficiency in food safety and HACCP practices.
• Ability to work under pressure in a fast-paced environment.
• Cost control and inventory management knowledge.

Responsibilities

• Assist the Executive Chef in managing all kitchen operations.
• Supervise and mentor line cooks and kitchen staff.
• Oversee food preparation, cooking and presentation for quality and consistency.
• Contribute to menu planning, recipe development and daily specials.
• Manage inventory, stock rotation and ingredient ordering to control costs.
• Maintain a clean, organized and sanitary kitchen adhering to health regulations.
• Deputize for the Executive Chef in their absence.
• Train new kitchen staff on techniques, recipes and safety.
• Collaborate with front-of-house to ensure seamless service.
• Monitor food costs and assist in achieving budget targets.

Skills

Leadership

Team management

Culinary expertise

Menu development

Food safety

Education

Culinary degree

Job description

Grupo Dinar is seeking a talented Sous Chef to join their culinary team in Tlalnepantla, State of Mexico. You will be second-in-command, assisting the Executive Chef to oversee daily kitchen operations, mentor staff, ensure food quality, and contribute to menu development.

The role demands strong culinary foundations, leadership potential, and a passion for delivering exceptional dishes within a fast-paced, high-standard environment.