Chef de Cuisine — French Fine Dining

Responsibilities

• Lead kitchen of an established French fine dining restaurant with national press recognition
• Develop tasting menus and à la carte offerings in classical or contemporary French style
• Source from CDMX's premium ingredient importers — French cheeses, duck foie gras, Burgundy wines, European charcuterie — alongside local Mexican premium producers
• Manage brigade of 12–20 kitchen professionals
• Build and maintain a kitchen culture of technical excellence
• Engage with Mexico City's active food media, critics, and culinary community
• Represent restaurant at food festivals, collaborations with visiting European chefs

Requirements

• 8+ years kitchen experience, ideally including a stage or position in France
• Deep mastery of classical French technique — Escoffier, Robuchon school traditions
• Familiarity with contemporary French technique — sous vide, modern sauce work, deconstructed preparations
• Formal culinary education (French culinary school preferred — Le Cordon Bleu México, UGART, or equivalent)
• English and Spanish, French a significant plus
• Strong creative vision

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• National media profile
• Connection to Mexico City's top culinary community
• Opportunity to become a recognized chef figure in Mexico's most sophisticated food city

Work environment

Serious independent French kitchen in Polanco. CDMX's Polanco French restaurant scene operates at international levels — competition from neighboring restaurants is intense and motivating. Small, highly skilled brigade. Critical press presence.

About the role

Prestige, precision, ambition. Cooking French fine dining in Polanco is Mexico's most technically demanding kitchen post. The peers reviewing your work are chefs and critics who have eaten in Paris, Lyon, and San Sebastián.