Chef de Partie — Entremetier / Vegetable Station

Responsibilities

• Manage vegetable and starch cookery — gratin, soufflé, potato preparations, ratatouille
• Apply French vegetable cookery techniques to Yucatecan vegetables — chaya, jícama, local squash, plantain
• Execute amuse-bouche and vegetable-forward starter courses
• Support sauce station when needed
• Maintain station mise en place and waste management

Requirements

• 2–4 years kitchen experience with French vegetable cookery training
• Interest in vegetable-forward cuisine and Yucatecan ingredient exploration
• Detail-oriented and organized

Benefits

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

Work environment

French-Yucatecan fusion restaurant — one of Mérida's more creative culinary concepts, applying French precision to local Yucatecan ingredients. Small brigade, high creativity.

About the role

The intersection of two culinary traditions. Applying gratin dauphinois technique to chaya leaves, or soufflé technique to local squash — Mérida's fusion kitchens are genuinely inventive spaces.