Asian Fusion Chef de Partie

Responsibilities

• Execute station work across pan-Asian menu — Thai, Chinese, Japanese, and Vietnamese preparations
• Produce stir-fry, wok-fired dishes, Asian-marinated proteins, dim sum elements
• Manage wok station during service — high heat, speed, consistent flavor profiles
• Maintain Asian pantry inventory — fish sauce, miso, sesame, oyster sauce, sambal, lemongrass
• Support sushi section as needed

Requirements

• 3–5 years kitchen experience with multi-Asian cuisine knowledge
• Strong wok technique — high-heat control is a specific and trainable skill
• Knowledge of Asian pantry ingredients and their applications
• Speed under service pressure

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Pan-Asian resort restaurant. Cancún's luxury resorts often operate pan-Asian concepts rather than single-country restaurants — versatility across Asian cuisines is an advantage.

About the role

Wok fire and speed. A wok station during service is the loudest, hottest, most intense station in any kitchen. Mastering it means mastering heat, timing, and movement simultaneously.