Chef de Partie — Garde Manger / Charcuterie

Responsibilities

• Manage cold kitchen — terrines, foie gras preparations, house-cured charcuterie
• Produce amuse-bouche, cold appetizer courses, and cheese cart service
• Manage in-house curing program — duck prosciutto, bresaola, salmon gravlax
• Prepare canapés for private dining and VIP events
• Execute visual plating for cold courses at luxury standard

Requirements

• 3–5 years kitchen experience with cold kitchen and charcuterie specialization
• French charcuterie technique — terrine, rillette, cured meats
• Strong artistic plating ability
• Attention to detail and consistent quality at luxury level

Benefits

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

Work environment

Boutique hotel French kitchen in San José del Cabo's art and gallery district. Intimate team, creative environment, exceptional ingredient access.

About the role

Craftsmanship and patience. A perfect terrine de foie gras takes three days from start to service. In Los Cabos, guests will notice. That patience and care defines the garde manger craft.