French Cuisine Chef de Partie — Saucier

Responsibilities

• Manage saucier station — stocks, mother sauces (béchamel, velouté, espagnole, hollandaise, tomate), and derivative sauces
• Prepare protein cookery on saucier station — beef, duck, lamb, veal
• Maintain mise en place for all sauce components during service
• Ensure stock rotation and proper mise en place levels for all sauce bases
• Coordinate with other station chefs during service

Requirements

• 3–5 years kitchen experience with classical French sauce training
• Mastery of the 5 French mother sauces and major derivatives
• Classical culinary training preferred (culinary school certificate)
• Precise, methodical working style — sauce cookery requires absolute consistency

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Professional development in a high-standard French kitchen environment

Work environment

Formal French fine dining kitchen in a Cancún 5-star resort. Brigade structure is traditional — clear hierarchy, each station responsible for its component. High-season pressure (November–April) is intense; off-season allows for refinement and training.

About the role

Classical and disciplined. The saucier is traditionally one of the most respected stations in French brigade. You carry the flavor architecture of the entire menu.