Chef de Partie — Rôtisseur (Roast / Grill Station)

Responsibilities

• Manage roast and grill station — beef, lamb, duck confit, poulet rôti, veal
• Execute classical French roasting and grilling techniques — resting, carving, jus production
• Manage station mise en place for all proteins
• Coordinate with saucier on sauce timing during service
• Maintain grill equipment and station hygiene

Requirements

• 3–5 years kitchen experience with strong protein cookery background
• Classical French training in roast and grill technique
• Physical stamina — rôtisseur is a demanding hot station
• Consistency and speed during service peaks

Benefits

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

Work environment

High-energy hotel brasserie kitchen. Rôtisseur works at high heat and speed. French brasserie service is fast-paced — covers can be 150–300 per evening in a Hotel Zone property.

About the role

High heat, high skill. The rôtisseur controls the most dramatic cooking in the kitchen. Your mise en place and your timing determine whether service flows or breaks.