Chef de Partie — Pâtissier

Responsibilities

• Produce French pastry and dessert menu for resort's French signature restaurant
• Execute tasting menu dessert courses — composed plated desserts at luxury level
• Produce petit fours, mignardises, and pre-dessert courses
• Manage breakfast pastry for resort's café — croissants, viennoiserie, French breads
• Maintain chocolate work, sugar work, and showpiece production for events

Requirements

• 3–6 years pastry experience with French fine dining dessert specialization
• Mastery of classical French pastry — entremets, tarts, chocolate work, sugar
• Ability to produce composed plated desserts at luxury restaurant standard
• Creativity and precision in equal measure

Benefits

• IMSS, Aguinaldo, vacation + premium
• Housing support, staff meals, uniform

Work environment

Full luxury resort pastry kitchen with professional equipment. Los Cabos resorts invest heavily in pastry departments — the clientele is sophisticated and notices the difference between adequate and exceptional desserts.

About the role

The finale of the meal. A great dessert course at a Los Cabos ultra-luxury restaurant is what guests remember on the flight home. Your work ends the evening.