Chef de Partie — Poissonnier

Responsibilities

• Manage all fish and shellfish preparations in a French fine dining context
• Source daily from Sea of Cortez and Pacific catches — yellowfin tuna, dorado, sea bass, langostino, scallops, oysters
• Execute classical and contemporary French fish preparations — beurre blanc, nage, en papillote, gravlax
• Produce fish stocks, fumets, and shellfish bisques daily
• Maintain strict cold chain and HACCP compliance for all seafood

Requirements

• 3–6 years kitchen experience with fish station specialization
• Classical French fish cookery mastery
• Knowledge of Baja California and Sea of Cortez seafood species
• Fast, precise filleting and portion-cutting skills

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, housing support
• Access to Mexico's finest Pacific and Sea of Cortez seafood

Work environment

French fine dining kitchen with unparalleled access to premium Pacific seafood. The Sea of Cortez is one of the world's most biodiverse bodies of water — the ingredient access for a poissonnier in Los Cabos is extraordinary.

About the role

Classical technique, world-class product. Preparing a perfectly executed beurre blanc for a lightly poached Sea of Cortez sea bass is French cuisine at its most elegant. You are in exactly the right place to do it.