Chef de Partie — Saucier

Responsibilities

• Manage sauce station for hotel's French fine dining service
• Produce French mother sauces and derivatives daily
• Execute sauce work for hotel restaurant and private dining
• Coordinate with brigade during service
• Support menu testing for seasonal updates

Requirements

• 3–4 years kitchen experience with classical French sauce training
• Culinary school graduate preferred
• Mérida-based or willing to relocate

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Air-conditioned kitchen — essential detail in Mérida's extreme heat

Work environment

Boutique hotel kitchen in a converted colonial mansion. Mérida's boutique hotel stock is exceptional — beautifully restored colonial buildings with courtyard gardens. The kitchen is sophisticated and comfortable.

About the role

Classical rigor in a colonial setting. The contrast of French brigade discipline inside a 19th-century Yucatecan mansion is uniquely Mérida.