Chef de Partie — Poissonnier (Fish Station)

Responsibilities

• Manage fish and seafood cookery station — fileting, portioning, and cooking all fish courses
• Prepare classical French fish preparations: sole meunière, bouillabaisse, poisson en papillote, grenobloise
• Source and verify freshness of daily Caribbean seafood deliveries — grouper, snapper, mahi-mahi, octopus
• Manage fumet (fish stock) production
• Coordinate with sauce station for accompany sauces

Requirements

• 3–5 years kitchen experience with fish station specialization
• Classical French fish cookery technique
• Knowledge of Caribbean fish varieties and seasonal availability in Cancún's market
• Fast, precise knife skills for fish butchery

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Working with some of Mexico's best Caribbean seafood in a classical preparation context

Work environment

French fine dining kitchen with strong local seafood access. Cancún's proximity to Caribbean waters means daily access to exceptional fresh fish — a genuine luxury for classical French fish cookery.

About the role

Classical meets tropical. Executing sole meunière with Caribbean-caught snapper at a resort in Cancún is a unique intersection. The technique is Paris; the fish is the Caribbean.