Sous Chef Mexican Restaurant

Requirements for Sous Chef – Mexican Restaurant

Qualifications

1. Minimum education of Vocational High School (Culinary Arts) or a Diploma in Culinary Arts.

2. Minimum of 2–3 years of experience as a Sous Chef or in a senior kitchen position, preferably in a Mexican or Latin American restaurant.

3. Good knowledge of Mexican cuisine, including tacos, burritos, quesadillas, enchiladas, fajitas, and salsa.

4. Strong understanding of cooking techniques, meat and seafood preparation, vegetable handling, and Mexican sauces.

5. Ability to manage kitchen operations and supervise the kitchen team.

6. Knowledge of hygiene, sanitation, and food safety standards (HACCP).

7. Ability to control food costs, manage inventory, and minimize food waste.

8. Ability to maintain consistency in food taste, quality, and presentation.

9. Strong leadership, communication, and teamwork skills.

10. Ability to work under pressure, maintain flexible working hours, and work on public holidays when required.

11. Creative, disciplined, responsible, and detail-oriented.

12. Good English communication skills are an advantage.