Chef de Partie — Saucier

Responsibilities

• Manage sauce station for hotel's French restaurant
• Produce all stocks, mother sauces, and derivative sauces from scratch
• Execute sauce accompaniments for all hot entrée courses
• Coordinate station timing with rôtisseur and poissonnier during service
• Maintain station standards and recipe documentation

Requirements

• 3–5 years kitchen experience with classical French sauce training
• Culinary school background preferred
• Consistent execution under service pressure

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• 5-star hotel work environment with structured development

Work environment

5-star hotel French restaurant kitchen on Guadalajara's prestigious Chapultepec corridor. Structured brigade with career development pathways. Mixed business and leisure hotel clientele.

About the role

Disciplined and professional. Hotel brigade kitchens at this level run on consistency. Every sauce produced the same way, every service, to the same exacting standard.